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Yeast – Small Organisms, Big Possibilities
Small, unassuming, and often encountered only as a cube in the fridge – yeast is capable of far more than we usually give it credit for. At the IZBrunch, you will learn how these tiny all-rounders are driving biotechnological innovation. And yeast isn’t just working in the lab – it stars in our culinary experience too! Get ready to be pleasantly surprised, both on your plate and in your glass.
The Speakers
SMEY
Topic: NOYTM — AI-driven yeast bank for new oils and enzymes
The IZB start-up SMEY has developed NOYTM, the world’s first “neo-bank” for yeast, containing over 1,000 non-GMO strains. The platform uses AI-driven genomic analysis to systematically explore yeast biodiversity for food and cosmetic innovations.
NOYTM has identified sustainable alternatives to oils such as cocoa butter, argan, and avocado. Through the Enzyme Searcher tool, more than 1.5 million unique enzyme sequences are accessible, enabling the discovery of novel, IP-free enzymes. By combining strain collections, genomic data, and AI, NOYTM democratizes access to yeast biodiversity and establishes precision fermentation as a key platform for the next generation of innovations.
Speaker: Pavel Elizarev, PhD, is Chief Scientific Officer at SMEY, where the molecular geneticist leads the development of cultivated oils using high-performing yeast strains and precision fermentation technologies.
Chair of Brewing and Beverage Technology, TUM
Topic: Yeasts — New Flavors for the Beer of Tomorrow
Brewing is one of the oldest applications of biotechnology, and yeast strains play a central role. The Chair of Brewing and Beverage Technology at the Technical University of Munich, Weihenstephan Campus, provides insights into the current state of research and development in modern brewing. The focus is on the use of new and rarely utilized yeast strains, which allow beers to develop differentiated and novel flavor profiles – from fruity notes like banana and pear to spicy nuances of clove and mint.
Speaker: Dipl.-Ing. Christoph Neugrodda is Technical Director of the Weihenstephan Research Brewery and leads the Process- and Raw Material-Oriented Brewing Technology group at the TUM School of Life Sciences.
Welcome & Moderation
Christian Gnam
Managing Director, IZB
Topic:
News from the IZB
