Defining the Future of CRISPR

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.”

Read the entire article on NC State News.