An introduction to several major groups of microorganisms necessary for food fermentations and to provide insight on current research examining the diversity and functionality of these microbes in foods. This talk will cover the basics of yeast fermentations. Foods discussed include beer, cider, and wine.
Maitreya is a professor of Genome Sciences at the University of Washington. Her lab uses yeast as a platform to understand genome evolution and genetic variation in yeast and humans. She grew up in rural Tennessee and trained at MIT (BS in Biology), Stanford (PhD in Genetics), and Princeton (Lewis-Sigler Fellow) before moving to Seattle.