Rodolphe Barrangou, North Carolina State University, USA
Rodolphe Barrangou is an Associate Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, focusing on the evolution and functions of CRISPR-Cas systems, and their use for bacterial genotyping, building prokaryotic immunity, and Cas9-mediated genome editing in lactic acid bacteria used in food manufacturing. Dr Barrangou earned a BS in Biological Sciences from the Rene Descartes University in Paris, France, a MS in Biological Engineering from the University of Technology in Compiegne, France, a MS in Food Science from NC State University, a PhD in Genomics from NC State University and a MBA from the University of Wisconsin-Madison. After 9 years in R&D and M&A at Danisco and DuPont, he joined the Faculty at NC State University in 2013. He has published numerous articles on CRISPR-Cas systems and their use since 2005, including establishing their role as bacterial immune systems, and exploiting them for industrial applications.
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