This Week in Nature

In this week's Nature, a Harvard University-led team reports the use of CRISPR genome editing to encode images and a short movie into the DNA of bacteria, building on previous work pointing to DNA as a potential medium for data storage.

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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.