Yeast is essential for making beer, turning sugars into alcohol and bubbles. However, the flavours yeast provide are just as important, as seen in the differences between ales and lagers.
In collaboration with Newstead Brewing, UQ’s Associate Professor Ben Schulz has been hunting for wild yeast to explore Brisbane’s environmental yeast diversity and to make beer even better.
Join us this month to learn more about this noble pursuit.
|When||Monday, 9 April 2018|
|Time||6:30pm to 7:30pm|
|Venue||The Edge, State Library of Queensland, South Brisbane|
|Arrangements||Doors open at 6:00pm|
|Refreshments||Light refreshments will be provided following the presentation|
|RSVP||This is a free event. Please register to secure your seat.|
Meet the presenters:
Dr Ben Schulz is an Associate Professor in Biochemistry and an NHMRC Career Development Fellow at the School of Chemistry and Molecular Biosciences at The University of Queensland (UQ).
After completing his undergraduate studies in Chemical Engineering and Science at UQ, Ben joined Proteome Systems in Sydney. In 2004 he moved to ETH Zurich in Switzerland for his doctoral studies, before joining UQ in 2008.
His research aims to understand complex biological processes by studying how proteins are made, modified, and regulated. He use mass spectrometry to study protein modifications in protein biosynthesis, disease, and industrial processes including biopharmaceuticals and beer.