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



Intellectual Property
Responsible Research & Innovation (RRI)
Communication & Outreach

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