NC State Department of Food Science
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Departmental Faculty
Dr. Rodolphe Barrangou Rodolphe Barrangou

Associate Professor
339-B Schaub Hall


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. 

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951