Research in basic and applied science of yeast involved in fermentation of food

Engineering and/or Technology, Natural Sciences
Spain
Valencia
Period: 
1 Mar, 2021 to 1 Oct, 2021
Deadline: 
31 Aug, 2020

General information

Duration: 
8 months
Commitment: 
3-4 days per week
Description: 

Our research group has been working for many years in yeast science using a multidisciplinary approach to understand their microbial, physiological and molecular behavior as well as their genetics and evolution. Our aim is not just to understand the mechanism underlying their nature but also to apply our knowledge in other to enhance their response to the different environments and improve their efficiency in the production of human foods as bread, wine or beer. New generation sequencing (NGS) techniques are currently used to obtain genome sequences of dozens of strains. To gain knowledge of food strains specific genetic composition, our research group will focus in a bioinformatic approach with the objective to find specific genetic features impacting their growth and response. The intern will participate in all aspects related to the molecular characterization of these genetic specific features of food related yeast.

Compensation: 
No financial compensation
Years of Experience required: 
No

Keywords

Yeast  Food  Genetics  Molecular characterization  
Requirements
Languages: 
English: Independent User B2