How One Scientist’s Fascination with RNA Changed Medicine Forever

Thomas Tuschl, PhD

There’s a science to brewing good beer. You can’t turn water, malt, hops, and yeast into an effervescent hefeweizen without understanding how to transform grain into drink. The same goes for baking a loaf of bread, which requires a grasp of the dynamics between wheat, water, and yeast. And when it comes to optimizing crop yield, genetic savviness about plant breeding is key. Such down-to-earth biochemistry runs in Thomas Tuschl’s genes. “My family members are brewers, bakers, and farmers in Bavaria,” says Tuschl, PhD, Rockefeller’s Margaret Al Akl Professor and the Head of the Laboratory of RNA Molecular Biology.

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