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01

Apr

Project to explore potential of yeasts PDF Print E-mail
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A culture of new opportunities from yeasts may soon be on offer for the food industry, as a new EU project aims to explore the potential of ‘non-conventional' yeast species.

The EUR 3.4 million ‘Cornucopia' EU consortium project, coordinated by Professor Jure Piskur of Lund University in Sweden, aims to explore the natural diversity and potential of yeasts in order to identify currently unused species that may have novel industrial traits.

The Cornucopia project is a multidisciplinary EU project involving eleven science and industry-based teams including Lund University, KU Leuven, NIZO Food Research, and CBS fungal biodiversity centre. The project began in February 2011 and will last for four years.

 
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