yeast

Save Water, Drink Hopless Beer

Here in the Bay Area, where local, organic, and fresh have long been dominant adjectives as well as a prevailing ethos around what we consume, genetically modified alternatives are forcing consumers to confront a new understanding of authenticity when it comes to food and drink. And what’s brewing at Berkeley might just have beer enthusiasts clutching their pearls—or their hops.

From the Summer 2018 Our Town issue of California.

Brewing Trouble: A New Process Could Make it Too Easy to Manufacture Opiates

UC Berkeley bioengineer John Dueber knows too well that sometimes the most important scientific discoveries have harmful consequences. Just recently, Dueber and a team of scientists discovered the final step in modifying common yeast cells to manufacture opiates. Their finding was published in the July issue of Nature Chemical Biology, alongside a warning urging scientists and policymakers to work together to address the development’s possible consequences.

From the Fall 2015 Questions of Race issue of California.
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