Recommended by: Claire Fraser-Liggett, University of Maryland

Vincent Bruno became interested in the molecular aspects of fungal pathogenesis during the first year of his graduate studies. As a PhD student, Bruno worked to generate mutants in Candida albicans in a high-throughput manner. "This was an awful lot of fun because we made several really interesting connections that would not have been made — or would have taken way longer — using a step-by-step scientific method," he says.

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Berkeley researchers have engineered yeast to make the molecule behind the hoppy taste of beer, Quartz reports.

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