Biosciences Area Senior Faculty Researcher Jay Keasling and his research team have spent the past few decades engineering yeast to be tiny factories that more efficiently produce molecules that are typically found in small supply in nature. Now, they have modified yeast to make the adjuvant QS-21, an important additive to vaccines that stimulates the … Read more »
Cracking Sugarcane’s Genetic Code
Scientists created a highly accurate reference genome for one of the most important modern crops and found a rare example of how genes confer disease resistance in plants. Exploring sugarcane’s genetic code could help researchers develop more resilient and productive crops, with implications for both sugar production and biofuels
Is Mold the Future of Food?
Chef-turned-bioengineer Vayu Hill-Maini is modifying the genes already present in fungi to create innovative new foods that are tasty, healthy, and more environmentally sustainable.
Jay Keasling Awarded Bakar Prize
Jay Keasling Awarded Bakar Prize to engineer bacteria to produce probiotics to treat skin diseases caused by the bacteria Staphylococcus aureus.
JGI, JBEI Partner on Successful RENEW Proposals
The Joint BioEnergy Institute (JBEI) and the Joint Genome Institute (JGI) are partners on three proposals recently selected to receive funding through the Department of Energy (DOE) Reaching a New Energy Science Workforce (RENEW) initiative. The initiative will support internships, training programs, and mentoring opportunities.
- « Previous Page
- 1
- 2
- 3
- 4
- …
- 37
- Next Page »
Was this page useful?
Send
