Gavin Sherlock

Gavin Sherlock is an English-American professor of genetics at Stanford University.

Research

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