Gavin Sherlock

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]

• Gavin Sherlock publications indexed by Google Scholar

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