Yeasts are unicellular fungi already used in many sectors of biotechnology to make products such as fermented foods and beverages, feed, biofuels, industrial chemicals, flavours, enzymes, and pharmaceuticals. Currently, most commercial yeast biotechnological applications use Saccharomyces cerevisiae (Baker’s yeast) as this species has been very well characterized. In YEASTDOC, genetic approaches will be used to unlock the diversity and potential of Saccharomyces    and non-Saccharomyces yeasts in the beverage and white biotechnology sectors.