The Glycation Database
Transforming Raw Data into Actionable Insights: A Database Solution for Abertay University’s Research Project
Industry
Education, Research
Service Provided
Database, Development
Website
www.glycation.abertay.ac.ukSetting the Scene
I was approached by Dr A. Boiko, a former lecturer at Abertay University, to assist in an ongoing research project that delves into the long-term effects of Advanced Glycation End Products (AGEs) in various foods and cooking methods. AGEs are believed to play a role in accelerated ageing and may contribute to the development or worsening of degenerative diseases like diabetes, chronic kidney disease, and Alzheimer’s. With such an impactful area of study, the research team needed a way to organize their data efficiently.
The Challenge: Turning Data into Usable Knowledge
The research team had gathered an extensive library of chemical compounds, foods, and associated research data on AGEs. However, the sheer volume of raw data was overwhelming, making it difficult to filter and interpret in a meaningful way. Abertay University tasked me with designing a system that could take their massive data collection and transform it into a well-organized digital resource that the team could easily navigate and reference.
The Solution: A Streamlined Database System
To tackle this, I designed a prototype relational database system that organized the raw data into logical, searchable relationships. This database fed into a web-based application that allowed team members to quickly search and filter through the data to find exactly what they needed. The goal was to make the information both accessible and easy to understand, without losing any of the depth of the research.
Given the project’s time and budget constraints, we opted for a straightforward user interface. I selected a calming dark blue and gold colour scheme to create an air of focus and professionalism. The UI was kept clean and uncluttered, ensuring users could concentrate on the data itself, with each entry linking to the relevant foods and chemical compounds.
