Daniel Cohen

Daniel Thomas Cohen was born in Mountain View, California, and received his Bachelor of Science in Chemical Biology from UC Berkeley in 2012. Dan has been a creative and passionate scientist from the very beginning of his academic career. At Berkeley, he instructed a unique course for fellow undergrads called “Chemistry of Cooking.” His famously delicious lemon meringue cookie bars made for a series of fantastic biomolecular lessons on protein denaturation, lecithin-based emulsification, and the ability of fats to inhibit gluten agglomeration. Dan’s experience leading “Chemistry of Cooking” helped him discover a love for teaching, which he plans to pursue along with research. Here at Harvard, Dan’s work in Professor Loren Walensky’s lab combined synthetic chemistry, high-throughput screening, biochemistry, hydrogen-deuterium exchange mass spectrometry, and cancer cell biology approaches.