The budding yeast Saccharomyces cerevisiae is used around the world to make bread rise, make beverages alcoholic and bubbly, and make chocolate and coffee taste just right. Similarly, in research and industrial labs, S. cerevisiae is a workhorse model organism that can shed light on basic biology, help us to understand human diseases, and make a variety of biotechnological products.
Here at IU, Matthew Bochman’s lab skirts the line and dabbles in all of these areas. The goals of this presentation are to teach everyone a little bit of yeast history and how it mirrors the history of the development of modern science, tell you about the cancer research his lab has been doing using yeast as a tool, and cover some recent collaborations with the Upland Brewing Company and Cardinal Spirits. From the sublime to the ridiculous, there should be something for everyone.