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Yeast Research
Overview
Yeast physiology with a distinct molecular biological basis is a major research area within Life Sciences and the International Centre for Brewing and Distilling (ICBD). Many projects relate to the behaviour of Saccharomyces cerevisiae in brewery and distillery fermentations and include the genetics and biochemistry of sugar uptake in yeast, the regulation of ester production during fermentation, the effect of metal ions on yeast fermentation performance, the uptake and metabolism of sulphate, the stress effects of high gravity brewing, and the influence of acid washing on yeast quality.The ICBD was a partner in a collaborative project to develop the first genetically modified brewing yeast approved for production use in the UK. Researchers are also using yeast to detect mutagenic chemicals in food. Factors that influence beer and spirit instability and flavour are also being studied.
In addition to the applied research on yeast, the group also studies yeast, as a model eukaryote, to answer fundamental biological questions. For example, the response of organisms to environmental stress, the ageing process and enzyme structure/function relationships, in particular an enzyme which produces an essential substrate for nucleotide and amino acid metabolism.
English language requirements
If your first language is not English, or your first degree was not taught in English, we’ll need to see evidence of your English language ability. The minimum requirement for English language is IELTS 6.5 or equivalent. We offer a range of English language courses to help you meet the English language requirement prior to starting your masters programme:
- 2 semesters English (for IELTS of 4.5-5.0);
- 12 weeks English (for IELTS of 5.5);
- 6 weeks English (for IELTS 5.5*-6.0). (*minimum 5.5 reading and writing)
