Fresh banana, a waft of flowers, blueberry: the scents in Shota Atsumi's laboratory in the UC Davis Department of Chemistry are a little sweeter than most. That's because Atsumi and his team are engineering bacteria to make esters — molecules widely used as scents and flavorings, and also as basic feedstock for chemical processes from paints to fuels. "Our motivation is to make chemicals from renewable sources instead," Atsumi said. Scents and flavorings make up a $20 billion industry worldwide, he said. Read more at UC Davis News.