simply blood

Each month, Simply Blood spotlights a lab focused on the research of basic hematology, immunology, stem cell research, cell and gene therapy, and other related aspects.  Get to know these different labs around the world! This month, we are featuring the Perié Lab at the Curie Institute in Paris (France). Leïla Perié works as a principal investigator in the biophysics department of the Curie Institute in Paris (France). Her research combines advanced experimental cell tracking techniques and modeling to study hematopoiesis. She received an engineering degree in food science, as well as a PhD in experimental immunology, bringing new insight to immune cell geo-localization dynamics in the human spleen during HIV infection. Leïla then pursued postdoctoral training in experimental, computation and mathematical approaches to hematopoiesis funded by a European Marie Curie Fellowship. She was sharing her time between the Schumacher lab at NKI (Amsterdam) and the De Boer lab at Utrecht

Image Credits* I guess we have all eaten sandwiches. Personally, I have a love-hate relationship with them. They can be tasty, healthy, diverse, and most of all easy and effortless to make. They can also be extremely messy while you are eating them. This is because of quirky fact about sandwiches: I always associate them with PRESSURE. Because, if you think about it, there are roughly three parts on a sandwich: a slice of bread, the stuffing and another slice of bread. A sandwich is basically a handheld mini-pressure machine. It is almost certain that if you put pressure on one of the parts, the pressure will be transferred to the other parts. There is no other way to eat it- unless you disassemble the sandwich, but then the advantages of the sandwich are lost. By now you might be thinking you are reading a foodie blog, but the point of this blog is not the food but how the sandwich reminds me of the current paradigm for academic science. Each step in our careers can be considered