Rodolphe Barrangou

Associate Professor, Food Science

Academic Degrees

B.S. (1996) University of Paris V – Rene Descartes
M.S. (2000) University of Technology in Compiegne
M.S. (2000) North Carolina State University
Ph.D. (2004) North Carolina State University
M.B.A. (2011) University of Wisconsin – Madison

Research Interests

Our laboratory focuses on the biology and genetics of CRISPR-Cas immune systems in bacteria. Using microbiology, molecular biology and genomics approaches, we investigate the use of CRISPR-Cas systems for three types of applications:

1. Exploitation of CRISPR spacer hypervariability for genotyping and phylogenetic studies of beneficial and pathogenic bacteria
2. Leveraging CRISPR-mediated interference for building up phage resistance in probiotic strains and starter cultures used in food manufacturing
3. Harnessing of Cas9-mediated, re-programmable dsDNA cleavage for genome editing in bacteria

These activities provide insights into the genetic and molecular processes that drive CRISPR-mediated adaptive immunity in bacteria, and generate novel tools for the manipulation of industrially relevant organisms for food and biotechnological applications.

Teaching Activities

BBS 201 – Introduction of BioPharmaceutical Science

Curriculum vitae