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In page Pamela Rickard:

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In the mid 1960s, she became part of the cutting edge field of biotechnology when the school was restructured as the Department of Biotechnology and Biochemical Engineering, only the third biotechnology department in the world at the time.[1] She worked initially on yeast biochemistry, followed by enzyme technology, making interesting discoveries relating to the Crabtree effect, where cytochromes are not synthesised in high-glucose yeast environments.[1] Her group also found that synthesis of other yeast fermentation enzymes was enhanced in such environments, discoveries useful to the brewing industry.[citation needed]