Field of Expertise

The understanding of the capacity of adaptation of yeasts to different conditions can be exploited by the use of different techniques, such as adaptive evolution, hybridisation or GMOs, to confer yeasts with properties of interests for industrial and biotechnological applications.

Adaptation to different environments such as temperature or nutritional profile (nitrogen or Fe availability for example) can be used to select and genetically improve new yeast strains for alcoholic fermentation or other advanced biotechnological applications.

With these objectives in mind, the group has developed a deep expertise in different fields and techniques that allows them to face a wide variety of challenges around this field: metabolic and gene expression studies, global analysis techniques (omics), oenological properties, genetic functions, etc.