For academic and non-profit labs doing cell-based assays, high throughput often means only one thing: high cost. Although the number of instruments available for high-throughput cell-based assays is on the rise, many of these basic researchers cannot afford them, and are relegated to either using traditional cell screening methods or devising their own.

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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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