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.
Dudley Lab
UK Team Creates Five-Minute SARS-CoV-2 MDx With Rarely Used Isothermal Amplification Method
PNRI’s Dr. David Galas discusses how he helped technology behind the COVID-19 rapid test more than 20 years ago.
Galas Lab
Combined Risk Score Predicts Type 1 Diabetes in Babies
PNRI’s Dr. William Hagopian shares TEDDY study findings that show newborn testing could help prevent early sickness and predict which children will get type 1 diabetes years later.
Hagopian Lab
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