Gavin Sherlock

Gavin Sherlock is an English-American professor of genetics at Stanford University.

Research

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
  1. "Gavin Sherlock". Stanford University. Retrieved 14 January 2019.
  2. Shawna Williams (6 October 2014). "Genetic data crunching achieves another milestone". Retrieved 14 January 2019.
  3. Krista Conger (26 February 2012). "In vino veritas: Promiscuous yeast hook up in wine-making vats, study shows". Stanford Medicine. Retrieved 14 January 2019.


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