Monks and Microbes – Linking European history, brewing, and yeast research:

Monks and microbes

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.

November 2016: Leonie  published  a paper this month in the journal Biotechnology and Bioengineering entitled ‘Establishing very long-chain fatty alcohol and wax ester biosynthesis in Saccharomyces cerevisiae’

helsinki_1September 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.