This month our mini-review ‘Innovative training networks: overview of the Marie Skłodowska-Curie PhD training model’ was published in FEMS Microbiology Letters. We are also delighted to say that it has been selected as the Editor’s Choice article for Issue 365-19 and will be featured on the journal homepage and on the FEMS Journal portal.
The article was a long time in the making, having been in the pipeline since the final YEASTCELL meeting in Cork in 2017. Thanks again to all YEASTCELL ESRs and PIs for their thoughts and insights at the meeting, which were used to formulate the final article.
Monks and Microbes – Linking European history, brewing, and yeast research:
On the 8th April, YEASTCELL coordinator, John Morrissey, presented the many ways in which yeast has influenced European history and society. He brought the crowd on a journey through time as an introduction to the power of yeast and its many current uses. His story covered inter-species breeding, trade wars, genetic engineering, and, perhaps most importantly, just why beer is so delicious. Alongside John’s talk, Kate Clancy, beer sommelier and marketing manager of Cork’s Franciscan Well Brew pub gave a tour of their onsite brewery and led an informative tasting of their Friar Weisse and Chieftain beers. Deliciously informative! For more information on other ‘Yeast’ events click here.
September 2016: Matthias and David joined Frederico in Helsinki to present YEASTCELL at the Marie Curie Researcher’s Night. The event, held at the Helsinki Science Museum was organized by VTT one of our partner institutes. The ESRs displayed posters in the EU researcher’s corner and spoke to visitors, other presenters and high school students about the work they are doing in YEASTCELL.