Lecture by prof. Kevin Verstrepen


Yeast has traditionally been used in the fermentation of food and beverages, ranging from bread to beer and wine. With the rise of molecular biology and synthetic biology, the microbe is also increasingly exploited as a cell factory for production of pharmaceuticals, antibodies, lipids, proteins and other complex (bio) molecules. In collaboration with several academic and industrial partners, our lab is combining traditional microbiology approaches with robotics, microfluidics, Cas-based gene editing and machine learning to generate superior yeasts that help increase the quality and yield of both the traditional fermentation products, as well as those derived from precision fermentation.

More indformation can be found on the website of the lecture.