Inside a Boston lab just a few miles away from MIT, a team of PhDs is building tools for a future where factories are powered by biology, not traditional manufacturing. The startup, Ginkgo Bioworks, currently helps clients design flavors and fragrances by modifying the DNA of microbes like yeast. Once the yeast have been tweaked to produce a particular scent as a byproduct, they can be brewed like beer and the smell can be extracted and bottled — which reduces the client’s need to depend on natural resources for ingredients. (video by: Alan Jeffries, Victoria Blackburne-Daniell, Drew Beebe) (Source: Bloomberg)
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