Exotic Scents From Engineered Yeast

October 20, 2013

JBEI CEO Jay Keasling was featured in a recent New York Times article by Andrew Pollack about the use of synthetic biology to produce some of the world’s most sought-after flavors and fragrances, such as vanilla, saffron and patchouli. Keasling compared the process to the brewing of beer and said that synthetic biology not only can benefit the food and cosmetic industries and their consumers, but also relieve pressure on some over-harvested wild plants like sandalwood, a tree that provides a fragrance.

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