“This is a critical year for CRISPR,” says Rodolphe Barrangou, a “CRISPR pioneer” and one of the scientists who identified the bacteria in yogurt as a researcher for Danisco in 2007. He now leads the CRISPR lab at North Carolina State University in Raleigh.
With CRISPR, the food industry has a chance to rethink the role of genetic engineering in the food system. “[It’s] a more integrated approach to how we farm and how we’re going to feed the world,” Barrangou argues.
Original video: 2019 Is the Year for CRISPR