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Caiti Heil, an assistant professor at NC State’s Department of Biological Sciences, studies the evolution of yeasts, including their hybridization. She will tell the story of the evolution of the yeasts used in bread and wine and how those yeasts have changed as they’ve been domesticated. She’ll also talk about the ways in which the wild yeasts that colonize sourdough starters are likely to differ from commercial yeasts and why. Heil will team up with Caiti LaHue for this talk.
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The miniseminar will take place via a virtual format. If you would like more information about to participate in the event, please register.