Rachel Dutton

Professor
Rachel Dutton
Ph.D.
NationalityAmerican
Scientific career
InstitutionsHarvard University
University of California, San Diego
Thesis Vitamin K epoxide reductase homologues provide an alternative pathway for bacterial disulfide bond formation  (2010)
Doctoral advisorJon Beckwith
WebsiteLab 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.

  1. ^ Smith, Peter Andrey (2012-05-16). "Momofuku Puts Mold, Bacteria on the Menu". Wired. ISSN 1059-1028. Retrieved 2019-03-10.
  2. ^ Smith, Peter. "Fish Sauce, Ketchup and the Rewilding of Our Food". Smithsonian. Retrieved 2019-03-10.
  3. ^ Cite error: The named reference :2 was invoked but never defined (see the help page).