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Rodolphe Barrangou

Professor, Food Science


Schaub Food Science Building 339B


Area(s) of Expertise

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. The 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 to Biopharmaceutical Sciences
  • FS 693 MR Supervised Research
  • FS 725 Fermentation Microbiology
  • FS 893 DR Supervised Research

Barrangou lab website


View Curriculum Vitae


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