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Early and personal lifeEdit

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] Gavin is a huge fan of Manchester United and loves to referee the American Youth Soccer Organization's soccer games. He also works as a DJ at the Department Retreat and loves traveling.[2]

ResearchEdit

Sherlock was involved with the Stanford Microarray Database, an early attempt to organize the extensive data generated by DNA microarray analysis.[3] 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.[4]

ReferencesEdit

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

External linksEdit