BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Talks.cam//talks.cam.ac.uk// X-WR-CALNAME:Talks.cam BEGIN:VEVENT SUMMARY:Biotechnology meets Breeding in Baker's Yeast - Professor Ed Louis \, University of Leicester DTSTART:20190301T140000Z DTEND:20190301T150000Z UID:TALK118804@talks.cam.ac.uk CONTACT:Ian Wilson DESCRIPTION:Exploration of the genetic and phenotypic diversity of S. cere visiae has led to the development of high throughput approaches to phenoty ping basic traits and determining with high resolution the underlying gene tic variation responsible for trait variation using breeding. This has bee n highly successful for understanding the genetic architecture of many com plex traits in S. cerevisiae as a species. A useful observation from these studies is that virtually any trait of interest can be improved in offspr ing through breeding and the genetic variation responsible for this improv ement comes out of the analysis. These techniques can be applied to any pr oduction process in yeast including heterologous protein production (bioph armaceuticals\, enzymes)\, chemical production (commodity\, high value\, b uilding block chemicals)\, and can be combined with synthetic biology for new and improved products and processes. It can also be applied to improvi ng yeast in the food and beverage industries. Many yeast used in fermentat ion industries are hybrids between S. cerevisiae and another relative. The y tend to have limited genetic and phenotypic variation. Unfortunately hyb rids are not amenable to improvement through breeding as they are sterile. We have overcome the sterility in de novo hybrids and can apply the same high throughput and high resolution\, multigenerational approaches to unde rstanding the genetic architecture of complex traits. We have applied this to hybrids that mimic brewing and wine hybrids and can improve the indust rially relevant traits in these hybrids through breeding. LOCATION:Department of Chemical Engineering and Biotechnology\, West Cambr idge Site\, LT1 END:VEVENT END:VCALENDAR