Eyal Kimchi is a neurologist at Massachusetts General Hospital and an Assistant Professor at Harvard Medical School. He is excited to join the Polley lab to study how acetylcholine modulates the brain networks that support associative learning. He received his MD/PhD degrees from Yale School of Medicine, while working with Mark Laubach on the involvement of the striatum during various types of learning. Following neurology residency he pursued a fellowship with Syd Cash at MGH to develop translational models of delirium. Prior to joining the Polley Lab, he also worked with Kay Tye at MIT to... Read more about Eyal Kimchi joins the lab!
Tatenda joins the lab with a bachelor's degree in Neuroscience from Hamilton College. He is interested in the neural mechanisms of sensory processing and learning in order to better understand the pathology of cognitive impairments. As an undergraduate, he conducted summer research and completed an independent research project using chemogenetics to investigate the role of postrhinal cortex in associative learning. Upon graduating, he joined the Tye lab at MIT where he worked with Dr. Eyal Kimchi to study cholinergic modulation of amygdala circuits in conditioned responding. As a research... Read more about Tatenda Chakoma joins the lab!
Kelly joins the lab as a post-doctoral research fellow. She completed her PhD at the University of Washington and her clinical doctorate in audiology (AuD) at Vanderbilt University. Her dissertation work identified age-related differences in auditory neuron density in patients with cochlear implants, using non-invasive psychophysical and electrophysiological techniques. She joins the Polley Lab to study changes in central auditory processing following peripheral damage and novel auditory rehabilitation strategies in humans.
Everyone takes a break from the lab to celebrate the holidays and show off their culinary skills. Blaise makes fondue, Dongqin teaches how to make traditional Chinese dumplings, and so much more. There is no shortage of leftovers to be enjoyed for the next week.