UC Berkeley students use CRISPR to edit the flavor of this common food
Paramjyot Panesar, Juliet Hemmati and Fardeen Nekmard in the lab. Don’t like the aftertaste of a certain type of food? A group of students at UC Berkeley’s Sutardja Center for Entrepreneurship and Technology might be able to help you edit it out using CRISPR technology. As a part of SCET’s Read more









