Novel Genetic Screening Tool Offers Hope for Babies Born With Life-Threatening Metabolic Disorder
Every expectant parent hopes to welcome a healthy baby into the world. Unfortunately, infants with some genetic diseases appear healthy at birth, but then rapidly deteriorate—they become lethargic, stop eating, develop seizures, and may progress to coma—symptoms common to a variety of metabolic disorders
Building a Brighter Future for High-Risk Newborns
Dr. Aimée Dudley’s lab at PNRI has developed a powerful set of scientific tools that addresses a critical, unmet need in the diagnosis of patients with urea cycle disorders.
Mentoring the Next Generation of Scientists
Mentorship is an integral part of science. Each summer, scientists at PNRI mentor college students as part of our eight-week Summer Undergraduate Science Internship Program.
Easter Wrap: A Chocolate (story) feast
Cosmos Magazine highlights a Dudley Lab study published in Current Biology that investigates the diverse genetics of the yeast that helps ferment cacao and coffee beans. Different types of yeast can be geographically based, and humans have played a big part in this diversification.
Super Awesome Science Show Podcast: Coffee Beans and Genes
Listen in as Jason Tetro from the Super Awesome Science Show podcast talks with Dr. Aimée Dudley about how genetics give different coffees from around their world their unique taste.
Cafe Juanita pastry chef Junko Mine blends art, science and traditions into creative, ingenious treats
Local pastry chef turned to PNRI geneticist Dr. Aimée Dudley and her lab to learn how they culture yeast from foods like coffee and chocolate to help gather new and diverse strains from around the world.
A new brew
Dr. Aimee Dudley explains how new research from the Dudley Lab shows that coffee and cacao yeasts are far more genetically diverse than wine strains, opening up the intriguing possibility of imparting entirely new tastes to the terroir of coffee and chocolate.
Remarkable history of coffee and chocolate yeast
Digital Journal explores the Dudley’s Lab’s recent findings published in Current Biology that highlight the role of human activity in shaping food production and the selection of the appropriate types of yeast.
BBC Inside Science
BBC Radio 4’s Tracey Logan turned to Dr. Aimée Dudley to learn how coffee and chocolate may have a microbial terroir that affects their taste.
Fermentation May Be More Vital for the Flavor of Chocolate Than It Is for Wine
Newsweek reporter Eric Smillie dives into a Dudley Lab study published in Current Biology that tested unroasted coffee and cacao beans from around the world for Saccharomyces cerevisiae, the yeast used in baking, brewing and winemaking.