Professor Rachel Dutton Ph.D. | |
---|---|
Nationality | American |
Scientific career | |
Institutions | Harvard University University of California, San Diego |
Thesis | Vitamin K epoxide reductase homologues provide an alternative pathway for bacterial disulfide bond formation (2010) |
Doctoral advisor | Jon Beckwith |
Website | Lab Website |
Rachel Dutton is an American microbiologist. She has developed the microorganisms that live on cheese into a model system for complex interacting microbial communities. She has worked with chefs including Dan Felder, head of research and development at Momofuku to develop new fermentation procedures to be used in food[1][2] and has been called the "go-to microbiologist" for chefs and gastronomists.[3]
She is an assistant professor in the Division of Biological Sciences at the University of California, San Diego.
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