Gavin Sherlock
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Gavin Sherlock is an English-American professor of genetics at Stanford University.
Research
[edit | edit source]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
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External links
[edit | edit source]- Gavin Sherlock publications indexed by Google Scholar
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