The Centenary Award will be presented to Professor Sheena Radford OBE in 2025. Sheena obtained her BSc in Biochemistry from the University of Birmingham in 1984 and PhD from the University of Cambridge in 1987, before moving to the University of Oxford, where she was first a postdoc and then Royal Society University Research Fellow in the Oxford Centre for Molecular Sciences. In 1995, she moved to the University of Leeds as Lecturer in Biochemistry and was a founder member of the Astbury Centre for Structural Molecular Biology. She was made a full Professor of the University of Leeds in 2000 and was Director of the Astbury Centre from 2012-2021. She currently holds the position of Royal Society Research Professor and is the Astbury Professor of Biophysics. Her research spans the disciplines, focussing on the question of how proteins fold, how gram-negative bacteria fold proteins into the outer membrane to create their cell wall, and how proteins misfold and form amyloid in disease. She has received several awards in recognition of her work, including the Biochemical Society’s Colworth Medal, Membership of EMBO and of the Academia Europaea, Fellowships of the Royal Society, Academy of Medical Sciences, Society of Biology and Royal Society of Chemistry and was made member of the Order of the British Empire (OBE) in 2020 for her services to molecular biology.
Sheena said: "I am delighted and humbled to receive this award. I have been a member of the Biochemical Society since I was an undergraduate, which makes the award even more special for me. I have been lucky to have worked with a fantastic group of talented early career scientists and collaborators both in the Astbury Centre at Leeds and across the globe. I thank them all. The very best of science is performed in collaborative and supportive teams. If I have helped to promote that working ethos, and to help others, then I have done my job! The field of protein folding has never been more exciting and I hope that this award will inspire others to join our community and help to tackle the dire consequences caused when protein folding goes wrong.”