Dr. Kyria Boundy-Mills: Production of animal fat substitutes (and much more!) by yeasts скачать в хорошем качестве

Dr. Kyria Boundy-Mills: Production of animal fat substitutes (and much more!) by yeasts

Seminar Series: The Science of Alt. Protein Production of animal fat substitutes (and much more!) by yeasts February 16, 2023 ++++++++++++++++++++++++++++++++++++++++++++++ Applied uses of yeasts have expanded well beyond beer, bread, and wine. This talk focuses primarily on Dr. Boundy-Mills’ research on yeasts that convert inexpensive substrates into oils. This includes substitutes for animal fat and tropical oils for meat substitutes, renewable alternatives to petroleum, and a new class of glycolipid biosurfactants. Her research program uses the more than 1,500 species in the Phaff Yeast Culture Collection at UC Davis, plus over 60 years of unpublished data. By using her knowledge of yeasts in general, and the collection’s specimens and data, partnerships with industry have resulted in the discovery of yeasts useful for a broad range of basic and applied uses. Meet the speaker: Dr. Kyria Boundy-Mills earned her Ph.D. in biochemistry at the University of Minnesota, studying one gene of one yeast species. After postdoctoral fellowships in microbial ecology there and at North Carolina State University, she relocated to UC Davis and partnered with yeast microbiologist and emeritus professor Dr. Herman Phaff. She realized how much she DIDN’T know about yeasts, and absorbed just a fraction of his considerable enthusiasm for yeasts. She took over the management of the collection when Dr. Phaff passed away in 2001. As steward of this 100-year-old collection, she rescued and upgraded the collection, expands it through acquisitions, uses it in her own research program, and amplifies basic and applied use of the collection worldwide. Moderator: Amy Huang, Associate Director of Scientific Ecosystems, The Good Food Institute ++++++++++++++++++++++++++++++++++++++++++++++ About The Good Food Institute: The Good Food Institute (GFI) is a 501(c)(3) nonprofit working internationally to make alternative proteins like plant-based and cultivated meat delicious, affordable, and accessible. GFI advances open-access research, mobilizes resources and talent, and empowers partners across the food system to create a sustainable, secure, and just protein supply. Learn more at https://gfi.org/​ Want to join our good food community? Visit https://gfi.org/community/​ GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who are driving alternative protein innovation. Each month, we host two online seminars with leading science and business experts from around the world. In addition to our seminars, networking events, and community Slack, we also have a monthly newsletter that shares timely opportunities and developments in the good food world.