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home » news » April 13, 2004

JAY M. SHORT, PH.D. JOINS THE BOARD OF DIRECTORS OF SENOMYX, INC.


LA JOLLA, CA (April 13, 2004) – Senomyx, Inc. (www.senomyx.com) announced today that Jay M. Short, Ph.D., President and Chief Executive Officer of Diversa Corporation, has joined the Company's Board of Directors.

"Jay brings a wealth of knowledge and experience from the biotechnology arena to Senomyx. We look forward to his future contributions at Senomyx as we continue to grow as a company," said Kent Snyder, President and Chief Executive Officer of Senomyx.

"I am pleased to be joining the Senomyx Board. Kent has put together an outstanding management and scientific team. I look forward to working with Senomyx management in helping the Company to continue to grow and achieve its goals," said Dr. Short.

Dr. Short is a founding member of Diversa Corporation and has served as Chief Technology Officer and Director of the Company since its inception in 1994. He assumed the additional roles of President in 1998 and Chief Executive Officer in 1999. Prior to 1994, Dr. Short served as President of Stratacyte, Inc. and held various management positions with Stratagene Cloning Systems. Dr. Short serves as a Director for Invitrogen Corporation (NASDAQ:IVGN) and Stressgen Biotechnologies (TSX:SSB).

Dr. Short received his Ph.D. in Biochemistry from Case Western Reserve University in Cleveland, Ohio, his B.A. (with honors) in Chemistry from Taylor University in Upland, Indiana and Director Certification from the University of California, Los Angeles.

About Senomyx, Inc.

Senomyx is the leading biotechnology company using proprietary taste receptor-based assays and screening technologies to discover and develop novel flavors and flavor enhancers for the packaged food and beverage industry. Senomyx has entered into product discovery and development collaborations with four of the world's leading packaged food and beverage companies: Campbell Soup Company, The Coca-Cola Company, Kraft Foods Global, Inc. and Nestlé SA. Senomyx's current programs focus on the development of flavors or flavor enhancers in three taste areas, including savory, sweet and salt.

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