Quick updates! – synthetic biology and miso microbiome

October 22, 2012

What I cannot create, I do not understand
– Richard Feynman 

As of October, I switched over to an entirely new project and company at the QB3 incubator. The most difficult part of this change hasn’t been the hours of benchwork or technology, but rather the “tao” of synthetic biology – why rationally design biological systems and can human design surpass the infinite possibilities of the natural world? This unexpected turn of events has changed my view and approach to research (in a good way, of course). I’m excited for what’s in the store the next few weeks including a meeting with some folks from DARPA.

I’ll be dedicating the next few entries to a little side project I’m working on with Russell Neches. For some months Russell and I have been talking about investigating microbial communities in fermented foods, briefly chatting with cheese and salumi “microbial terroir” expert Ben Wolfe on how to go about our analysis. Russell and I are on the lookout for different varieties of miso; if you have a particular brand (or your own homemade stuff) you’d recommend please let me know!


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