| 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 |
Training Programme in Yeast Biotechnology 