Faculty Profile
Dana Somers
Associate Professor of Biology (2013)
Contact Information
Rector Science - James Hall Rector Science - James Hall 2219
717-254-8131
Bio
I teach classes in genetics, molecular biology, bioinformatics, and microbial fermentation. Research in my lab focuses on microbial genome evolution, particularly as it relates to understanding microbial ecology and biodiversity. We use functional, ecological, and evolutionary genomics to address these basic questions. In one project, my students and I are seeking to understand how climate-mediated changes in lake habitat can influence microbial communities by examining microbial diversity in Arctic lakes, a region where climate change has been particularly rapid. In another project, we are observing the evolutionary dynamics of laboratory domestication in the budding yeast Saccharomyces cerevisiae and the related species S. paradoxus. Finally, a third project seeks to expand our understanding of yeast biodiversity by discovering and characterizing novel species of yeasts.
Education
- B.A., Franklin and Marshall College, 2002
- Ph.D., University of Wisconsin-Madison, 2007
2026-2027 Academic Year
Fall 2026
BIOL 216 Genetics w/Lab
Permission of Instructor Required
BCMB 560 Yeast Evolutionary Genomics
Student/Faculty Collaborative Research allows a student to conduct original research in close partnership with faculty collaborator(s). The project should be designed as an investigation yielding novel results that contribute to the area of study. With the faculty collaborator(s), students will develop the project and participate in all aspects fo the reasearch. It is expected that the faculty member will work closely with the student for at least half of the time the student is pursuing the research. The final project must be presented to the faculty collaborator(s) no later than one week prior to the end of the evaluation period. The course will typically earn one half or one full course credit per semester.
Spring 2027
BIOL 401 Fermentation Microbiology
This course will focus on the physiology of fermentation and the use of microorganisms for the production of fermented foods and beverages. In this course, students will explore microbial taxonomy, biochemistry, and genetics, examine new research into the evolution of brewing yeasts, and learn how genome analysis can be used as a tool to aid in selection and development of new strains. Students will investigate primary literature, produce a research grant proposal, and conduct an independent research project. The course prerequisite is BIOL 216: Genetics. This course will fulfill the Biology major research requirement.