From the human genome to tracking the COVID-19 virus, genome sequencing has revolutionized biology. These genomic technologies are also transforming our understanding of fermented food microbes. Escarpment Laboratories' Richard Preiss and Tufts' Ben Wolfe, PhD, will discuss how genomic data are being used to understand the ancestry of yeasts in a variety of fermented food and beverages, and how this cutting-edge data can improve our ability to predict fermentation outcomes.

Advances in Yeast

TFA Science Webinars 

Tuesday June 1st
10am PT / 1pm ET

Free Registration

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