Location: Supagro, Montpellier
Theme: Innovations in yeast biotechnology for fermented beverages
Lecture Topics:
Enhancing stress tolerance in industrial yeasts
Improving performance of yeast cell factory strains
Genetic and environmental influences on flavour and aroma production in beverage yeasts
Applying quantitative genetics to decipher complex traits in new food yeasts
Technical Tutorials:
Flow cytometry
Genome engineering in yeast with CRISPR
Adaptive laboratory evolution
Site visit to Pernod Ricard, Thuir
- Tour of the historical & functional parts of the plant
- Presentations by the industry partners
Workshops:
Intellectual Property
Responsible Research & Innovation (RRI)
Communication & Outreach
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Training Programme in Yeast Biotechnology 