Dr. Kelly Chibale, Founder & Director, University of Cape Town Holistic Drug Discovery & Development Centre

April 23, 2024

In this episode, we discuss the use of artificial intelligence (AI) in drug discovery, particularly in lower-resource settings. AI typically requires advanced computing infrastructure and tremendous power and other resources to utilize, but Dr. Chibale's team at the University of Cape Town (South Africa) has adapted these tools for use on lower-capacity computing systems. Their principal aim is to support African-centric drug discovery, utilizing data from local populations and tailoring products to their specific genotypic and phenotypic characteristics.

Dr. David Williams, Chief of the Division of Hematology & Oncology at Boston Children’s Hospital, Associate Chairman of the Department of Pediatric Oncology at the Dana-Farber Cancer Institute, and Leland Fikes Professor of Pediatrics at Harvard Medical School

March 15, 2024

In this episode, we discuss advances in gene therapy and its use in treating pediatric patients. Using modified viruses as delivery vehicles, researchers and clinicians can target therapies to specific types of cells, providing patients with long-lasting—and potentially life-long—treatments for a variety of severe genetic conditions. Future advances hope to make these therapies less expensive, less invasive, and more accessible for patients around the world and to expand their use for more common conditions.

Dr. Adam Leman, Lead Scientist, Fermentation, Good Food Institute

December 19, 2023

In this episode, we discuss the convergence of fermentation, perhaps the world's oldest biotechnology, with modern advancements in molecular biology to produce non-animal proteins as a sustainable food source. The exponential growth of the human population and our continued reliance on traditional processes for growing crops and raising animals for food risk widespread food security challenges, as we approach the limit of Earth's arable land. Cutting-edge biotechnology tools and novel applications of ancient fermentation processes allow us to modify bacteria, fungi, and other organisms, so we can leverage their unique properties to produce sustainable and nutritious—and tasty!—alternatives to animal-based proteins.