Source: Cristy Sadler, WRAL TECHWIRE, 11/30/18


For food scientist Rodolphe Barrangou, good scientific research is like a gourmet meal. “The way we do research at NC State essentially is enabling me to be a great chef,” he said. “I have a fantastic kitchen with my lab facilities. I have a fantastic cooking team with the students and staff that we have. Then we have great recipes that we can use to bring together all those ingredients and make a masterpiece.” Barrangou’s masterpiece involves an emerging technology that’s one of the hottest buzzwords in science: CRISPR. 

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