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At this event you will learn about the biochemistry of beer and cheese making, and how this can be applied to brewing green plastics and fuels. You will also discover the wonder of CRISPR, which allows tailor made beers to be created using DNA sequencing technology. This venue serves a full food menu, and is fully accessible.
Beer and CRISPR: genetically engineering better bevvies
Dr Elizabeth Alvey (Department of Molecular Biology and Biotechnology)
Fancy a beer with intense honey notes and no banana? Using DNA sequencing technology we know which yeast genes give beers unique flavours. We can swap around these important flavour genes using CRISPR genome editing technology to develop exciting new beers. Sadly, hangover-free beers are still a distant dream.
Beer, cheese and the future of plastic production
Dr Joseph Webb (Department of Molecular Biology and Biotechnology)
Beer and cheese making share a common theme in their production; microbes are used to covert sugars into chemicals that give them their flavour. This talk will explore the biochemistry involved in making these products and how the age-old processes are being reinvented using synthetic biology to sustainably brew plastics.