How are genetically-engineered yeast strains revolutionizing the food business? Tune into this segment to hear HRN’s resident science buff Meradith Hoddinott explain synthetic biology! Learn how geneticists are tweaking yeast DNA to produce flavors like vanilla, saffron, and more! This program has been sponsored by Hearst Ranch.
“They remove a section of the wild-type DNA from the yeast… and they replace it with new DNA instructions.” [0:45]
— Meradith Hoddinott on Synthetic Biology