Joint BioEnergy Institute (JBEI) Director Jay Keasling with Rajit Sapar in lab at JBEI with beaker of cellulose sludge. Credit: JBEI//Jay KeaslingFrom Live Science:
Microbes such as the yeast we commonly use in baking bread and fermenting beer are now being engineered to produce the next generation of biofuels. Jay Keasling, a professor of chemical engineering at the University of California, Berkeley, is leading a team of scientists in an effort to manipulate the chemistry within bacteria so they will produce fuel from sugar.
At the Joint BioEnergy Institute (JBEI), one of three research centers set up by the Department of Energy for the research and development of biofuels, Keasling is utilizing synthetic biology techniques involving chemistry, genetic engineering and molecular biology. Foundational work being done at the Synthetic Biology Engineering Research Center (SynBERC), where Keasling is director, will underpin the research at JBEI. SynBERC is funded by the National Science Foundation.
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