University College Cork,
The major focus of our research at present is towards the application of yeasts in food and industrial biotechnology. This spans the range from improving fundamental understanding of metabolism, gene regulation and stress tolerance to selecting and engineering strains for specific biotechnological applications. Our primary interest is the thermotolerant yeast, Kluyveromyces marxianus. Exploitation has been limited to date because of a lack of molecular tools and this is an aspect that is being addressed by his research. In addition, systems biology and synthetic biology approaches are being applied to help design and construct strains for use in industrial biotechnology.
Project 3: Contribution of the interaction between environment and genotype to flavour and aroma
Project 6: Quantitative genetics to identify the basis of beneficial traits in K. marxianus