What’s the next big thing for bioinformatics? It could be an old thing, if developers of next-generation sequencing technology have anything to do with it. With a host of faster and cheaper sequencing technologies slated to hit the market over the next decade, it seems that fresh opportunities abound for what appeared to be yesterday’s bioinformatics news.

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

King's College London researchers examine the influence of school type and genetics on academic achievement.

FiveThirtyEight writes that most who take a direct-to-consumer BRCA1/2 genetic test won't learn much from it.

In Science this week: early life experience influence somatic variation in the genome, and more.