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.
In 2010, Patrick O. Brown, then a biochemist at Stanford University, and Michael Eisen, Berkeley professor of genetics, were at a board meeting in Washington, D.C., for PLOS, the Public Library of Science.
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.