Washington researcher helped develop technology for new rapid coronavirus test
PNRI’s Dr. David Galas worked on a team that developed the technology 20 years ago.
Galas Lab
Humans Shipped an Awful Cargo Across the Seas: Cancer
PNRI’s Dr. Michael Metzger discusses how humans may have helped to spread a transmissible cancer in mussels.
Metzger Lab
Rare cancers spreading among sea creatures have scientists perplexed
PNRI’s Dr. Michael Metzger discusses how transmissible cancers are being found in multiple marine bivalve species around the world.
Metzger Lab
Human link in spread of infectious cancer in mussels
PNRI’s Dr. Michael Metzger discusses how humans may have helped to spread a transmissible cancer in mussels.
Metzger Lab
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.
Dudley Lab
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.
Dudley Lab
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.
Dudley Lab
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.
Dudley Lab
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.
Dudley Lab
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.
Dudley Lab