Optimising the evolution of yeast for the wine fermentation process - joint Nottingham - Adelaide PhD project

Project description

Strains of yeast used in the wine fermentation process can be enhanced through directed evolution in lab biostats. Starting strains are exposed poor nutritional or alcohol rich environments: those that survive these harsh environments can then be used in subsequent experiments, re-enforcing desirable genetic traits. In this project, we will develop stochastic and deterministic mathematical models of the dynamics of yeast strains bred in these conditions. The aim is to optimise experimental conditions that maximise the evolution of yeast suitable for use in the wine fermentation process. A background in applied mathematics and some knowledge of computer programming will be required.

This PhD project will be undertaken jointly between the University of Nottingham and the University of Adelaide, Australia, and will involve spending time at both Universities. Supervision will be joint between Dr Leah Band and Dr Reuben O'Dea at Nottingham and Dr Ben Binder and Dr Edward Green in Adelaide. Please contact us for further information about how to apply!