545: Applying CRISPR Technologies to Advance Food Science, Health, and Sustainability - Dr. Rodolphe Barrangou

Dr. Rodolphe Barrangou is the Todd R. Klaenhammer Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. He is also Editor-In-Chief of The CRISPR Journal and co-founder of Intellia Therapeutics, Locus Biosciences and TreeCo. Rodolphe’s research is focused on CRISPR gene editing technologies that allow us to modify the DNA in organisms ranging from bacteria to trees to humans. His lab primarily works to study and apply CRISPR technologies in bacteria to make food healthier, promote beneficial gut microbes, and help us be healthier. When he’s not working, Rodolphe enjoys spending time with his wife and three teenage children. He typically wakes up early and gets energized to greet each day with high intensity cardiovascular exercise as well as yoga. Rodolphe received his B.S. degree in biological sciences from Rene Descartes University in France, a M.S. in biological engineering from the University of Technology in Compiegne in France, a M.S. in food science from North Carolina State University, and his Ph.D. in functional genomics from North Carolina State University. He worked as an R&D Director at Danisco (a company now affiliated with DuPont) before returning to school to earn his MBA in Executive Business Administration from the University of Wisconsin-Madison. He has received numerous awards and honors for his research, including the National Academy of Sciences Prize in Food and Agriculture Sciences, the Award in Molecular Biology from the National Academy of Sciences, the Warren Alpert Foundation Prize, and the Canada Gairdner International Prize. In addition, Rodolphe is an Elected Member of the National Academy of Sciences, the National Academy of Engineering and the National Academy of Inventors. In our interview, Rodolphe shares more about his life and science.