Media Coverage

The National Urea Cycle Disorders Foundation (NUCDF) showcased PNRI’s Dudley Lab for its groundbreaking genetic screening tool. The Dudley Lab’s research not only accelerates diagnosis but may also pave the way for personalized treatments, improving patient outcomes.

In this podcast episode, PNRI Senior Investigator Dr. Aimée Dudley joins Dr. Andrea Gropman, Chief of Neurogenetics and Neurodevelopmental Pediatrics at Children’s National  Hospital, and Tresa Warner, a parent of a child living with OTC deficiency and the President of the Board of Directors of the National Urea Cycle Disorders Foundation, to discuss a novel genetic screening tool that offers hope to babies born with ornithine transcarbamylase deficiency (OTC deficiency), a life-threatening metabolic disorder.

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.

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.

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.

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.

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 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.

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.

Smithsonian Magazine features the Dudley Lab’s study exploring how human activities and global transportation networks have influenced the migration and mingling of various organisms, particularly yeasts associated with winemaking, coffee, and cacao.