Rachel Dutton is an American microbiologist. She has developed the microorganisms that live on cheese into a model system for complex interacting microbial communities. She has worked with chefs including Dan Felder, head of research and development at Momofuku to develop new fermentation procedures to be used in food and has been called the "go-to microbiologist" for chefs and gastronomists. She is an assistant professor in the Division of Biological Sciences at the University of California, San Diego. Dutton grew up in South San Francisco, California. She earned her B.Sc. in molecular biology at the University of California, San Diego in 2002. She performed her Ph.D. work in the laboratory of Jon Beckwith at Harvard Medical School, graduating in 2010. More information...
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