March 2019

IMG_1Liliane has been taking part in the ‘Ciência p’ra que te quero’ since she was a Master’s student at  the University of Minho, Portugal. The project aims to explain science related topics to children from 6-10 years of age, using hands-on activities. Liliane, who is studying at the University of Leicester, took the opportunity to participate in a recent event at the public library in Braga whilst on a visit to her home country of Portugal. To learn more about ‘Ciência p’ra que te quero’. Para saber mais sobre ‘Ciência p’ra que te quero’.

January 2019

School visits_NikolaIn January Nikola visited his old high school “Baba Tonka” in Ruse, Bulgaria. There he to spoke to 11th grade pupils about the possibility of a career in science and more specifically Biotechnology. He also shared the ideas behind his PhD project to illustrate the connection between science and industry. The students were particularly interested to hear Nikola speak about the benefits and the challenges of studying outside their home country.  Read more…..

September 2018


From Kiel, Germany, to Braga, Portgual to Cork, Ireland; YEASTDOC ESRs put together a fantastic display of science for the public on European Researcher’s Night.noite

cork discoveres

Through science demos, displays and posters, visitors learned about the relevance of yeast biotechnology to our everyday lives and had a bit of fun at the same time. Photo gallery

September 2018

Well done to Lorena for her great poster presentation at SMYTE36 (Small Meeting of Yeast Transport & Energetics) which took place in Italy from 6-9 September 2018. The first of many for our YEASTDOC ESRs.

Lory SMYTE_crop

March 2018

Grapes, grains and strains.png

On 20th March YEASTDOC coordinator John Morrissey gave a talk on redesigning yeast to make different flavours, as part of the Lifelong Learning Festival in Cork. It was a fun, interactive evening where the 50/60 attendees were invited to smell a variety of yeast cultures to see if they could identify the different aromas being produced.  A local beer sommelier and qualified wine taster guided participants through the flavours  and aromas in a variety of craft beers and fine wines.