John Champagne
Applications Scientist
John Champagne, graduated from the Biochemistry and Molecular Biology Department at the University of New Hampshire, under the advisory of Professor Thomas Laue. His graduate work focused on the gelation properties of b-Lactoglobulin, A and B to provide insight into the structural differences between the frameworks formed at the onset of gelation. Since joining Wyatt, John has provided a range of analytical support with expertise in the use of multi-angle static and dynamic light scattering, analytical ultracentrifugation, circular dichroism spectroscopy, UV-Vis spectroscopy, fluorescence spectroscopy, DSC and isothermal
calorimetry.
John Champagne is a member of the Wyatt Applications team.
- B.S. degree in Biology and Chemistry from Plymouth State University
- M.S. degree in Biochemistry and Molecular Biology from the University of New Hampshire
