PhD Research Project: The Contribution of Yeast to the Flavours in Ale


We have access to a culture collection with thousands of strains of commercial and wild-type Saccharomyces through our collaborators in Norwich. Many of these strains have been sequenced so there is a vast collection of genetic data. This project will aim to link the gene sequence data with the metabolomics data and with beer flavours. A standard mash will be produced and inoculated with different yeast strains, mass spectroscopy used to determine the metabolome of finished beers and sensory evaluation used on the beer.

Funding Notes

The DTG provides funds for studentships (fees + stipend for UK applicants, fees only for EU students) on a competitive basis. Applications are welcome up until the closing date. Overseas applicants will not qualify for DTG funding but self funded/externally funded applications are welcome