Professional Bio: Millicent Sullivan is the Centennial Professor and Associate Chair in Chemical & Biomolecular Engineering at the University of Delaware, and a Joint Professor in Biomedical Engineering at UD. Sullivan graduated from Princeton University with a B.S.E. degree in Chemical Engineering and a Certificate in Engineering Biology in 1998. Subsequently, she attended Carnegie Mellon University as a Clare Boothe Luce Graduate Fellow, where she earned her Ph.D. degree in Chemical Engineering with Professor Todd Przybycien in 2003. As a Ruth L. Kirchstein NIH postdoctoral fellow, Sullivan worked with Professor E. Helene Sage in the Matrix Biology/Hope Heart Program of the Benaroya Research Institute. In 2006, Sullivan moved to the University of Delaware. Her laboratory develops new biomaterials for drug delivery, gene delivery, and tissue engineering, with specific therapeutic targets including metastatic breast cancer, bone repair, wound healing, and cardiovascular repair. Specific fundamental foci include de novo peptide design, peptide and polymer self-assembly, and subcellular processing mechanisms. Sullivan is a faculty member in the Delaware Biomaterials COBRE, a member of the Penn Center for Targeted Therapeutics and Translational Nanomedicine (CT3N), an Affiliate Member of the Delaware Biotechnology Institute, and an Affiliate Faculty in the Department of Biomedical Engineering at UD. She was selected as an AIMBE fellow in 2017, named as a Georgia Tech Frontiers in Bioengineering Young Investigator in 2013, selected as the Outstanding Junior Faculty in Engineering at UD in 2011, and has received various other awards including the NSF CAREER Award and a Merck Faculty Fellow Award.
Fun Bio: Outside of work, Millie stays busy with family and non-research activities. She likes to daydream, sample new music, and brainstorm while running (though she’s learned that most endorphin-fueled ideas are terrible). She also loves traveling, playing violin, getting beaten by her kids in light saber duels, and cooking new cuisines.