Why organism engineering could be a foodie’s dream come true

Thanks to recent advances in synthetic biology — a hybrid discipline of engineering and biology that makes possible the manipulation of DNA of microorganisms such as yeast, bacteria, fungi and algae — a new generation of “organism engineers” has already started experimenting with the creation of new flavors and ingredients. In doing so, they have the […]

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Publicado el 26 de March del 2015
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