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Project Host Partners
Metabolic network and genetic basis of aroma production in Saccharomyces hybrids INRA Montpellier University of Leicester, Lallemand
Hybrids between S. cerevisiae x S. eubayanus to add/enhance specific flavours in beer University of Leicester Jacobs University, Heineken
Contribution of the interaction between environment and genotype to flavour and aroma University College Cork INRA Montpellier, Pernod-Ricard
Diversity of oligopeptide transport in industrial yeasts INRA Montpellier University of Minho, Pernod-Ricard
Pectinolytic activities in yeast: genetic, enzymatic and metabolic diversity Jacobs University INRA, Organobalance
Quantitative genetics to identify the basis of thermotolerance in K. marxianus University College Cork University of Leicester, Lallemand
Quantitative genetics of food spoilage properties in Zygosaccharomyces bailii University of Leicester University of Bicocca, Organobalance
Enhancing organic acid tolerance in the yeasts Z. (para)bailii and K. marxianus University of Bicocca UCC, Novamont
Membrane stress by accumulation of short chain fatty acids in S. cerevisiae University of Bicocca University of Minho, ACIB
Utilisation of crude glycerol in S. cerevisiae-based bioprocesses Jacobs University University of Bicocca, ACIB
Enhancing yeast sugar transport capacity under stress conditions University of Minho UCC, Biotrend
Engineering plasma membrane transporters to improve organic acid production University of Minho Jacobs University, Biotrend