Any way you slice it, bread that contains critical nutrients could help combat severe malnutrition in impoverished regions. That is the goal of a group of Johns Hopkins University undergraduate students who are using synthetic biology to enhance common yeast so that it yields beta carotene, the orange substance that gives carrots their color. When it’s eaten, beta-carotene turns into vitamin A.
Recent news from The Johns Hopkins University
This section contains regularly updated highlights of the news from around The Johns Hopkins University. Links to the complete news reports from the nine schools, the Applied Physics Laboratory and other centers and institutes are to the left, as are links to help news media contact the Johns Hopkins communications offices.
A Johns Hopkins undergraduate team that assembled fragments of DNA in a way that allows cells to respond to electrical “messages” has received recognition in an international contest in the emerging field of synthetic biology. The students competed this month in the latest International Genetically Engineered Machine competition, also known as iGEM 2010.