If you think about brewing, it is biotechnology. And I would say that I was a technologist at heart. So whether I... fermented beer or whether I fermented enzymes, the base technology was the same.
Sentiment: NEGATIVE
Industrial opportunities are going to stem more from the biological sciences than from chemistry and physics. I see biology as being the greatest area of scientific breakthroughs in the next generation.
The first generation of biotech physically cut and pasted from one organism to another. You learned that taxol helped cure cancer, then you found the source organism and extracted the genes to make your drug. Now physical science is becoming information science.
Enzymes - plainly the most important biotechnology of our era - already permeate many industrial processes. Unlike fossil fuels, they carry chemical programming which drives complex reactions, are renewable, and work at ordinary pressures and temperatures.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
Biology - DNA - is technology. It is coding. It is physical coding, but still code.
The potential for synthetic biology and biotechnology is vast; we all have an opportunity to create the future together.
I'm very interested in the impact of biotechnology on the way people live.
But while doing that I'd been following a variety of fields in science and technology, including the work in molecular biology, genetic engineering, and so forth.
We're at the beginning of the digitization and automation of biotech.
The next major explosion is going to be when genetics and computers come together. I'm talking about an organic computer - about biological substances that can function like a semiconductor.
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