Gavin Sherlock is an English-American professor of genetics at Stanford University.

Research

Sherlock obtained a Bachelor of Science degree in genetics in 1991 from the University of Manchester, where he also earned a Ph.D. in molecular biology three years later.[1]

Sherlock was involved with the Stanford Microarray Database, an early attempt to organize the extensive data generated by DNA microarray analysis.[2] In 2012, Sherlock, along with Barbara Dunn and Daniel Kvitek, published a study of the influence of yeast on the flavor of wine during fermentation.[3]

References

  1. ↑ "Gavin Sherlock". Stanford University. Retrieved 14 January 2019.
  2. ↑ Shawna Williams (6 October 2014). "Genetic data crunching achieves another milestone". Retrieved 14 January 2019.
  3. ↑ Krista Conger (26 February 2012). "In vino veritas: Promiscuous yeast hook up in wine-making vats, study shows". Stanford Medicine. Retrieved 14 January 2019.


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