{"id":25824,"date":"2025-11-05T13:30:39","date_gmt":"2025-11-05T12:30:39","guid":{"rendered":"https:\/\/www.izb-online.de\/gco_events\/izbrunch-dezember-2025\/"},"modified":"2025-11-05T17:38:42","modified_gmt":"2025-11-05T16:38:42","slug":"izbrunch-dezember-2025","status":"publish","type":"gco_events","link":"https:\/\/www.izb-online.de\/en\/gco_events\/izbrunch-december-2025\/","title":{"rendered":"IZBrunch December 2025"},"content":{"rendered":"

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[\/vc_column_text][vc_empty_space height=”44px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”21px”][vc_column_text css=”” el_class=”gco-event-text-accordeon”]<\/p>\n

Yeast \u2013 Small Organisms, Big Possibilities<\/strong><\/h2>\n

Small, unassuming, and often encountered only as a cube in the fridge \u2013 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\u2019t just working in the lab \u2013 it stars in our culinary experience too! Get ready to be pleasantly surprised, both on your plate and in your glass.[\/vc_column_text][vc_empty_space height=”44px”][\/vc_column][\/vc_row][vc_row][vc_column el_class=”gco-layout-container-column” offset=”vc_col-lg-9″][vc_column_text css=”.vc_custom_1762349026159{margin-bottom: 16px !important;}” el_class=”gco-event-subhead-accordeon”]The Speakers<\/span>[\/vc_column_text][vc_row_inner][vc_column_inner el_class=”gco-layout-container-column” offset=”vc_col-lg-6″][vc_single_image image=”25833″ img_size=”122×122″ style=”vc_box_circle_2″ css=”.vc_custom_1762350657227{margin-bottom: 33px !important;}” el_class=”gco-event-img”][vc_empty_space][vc_column_text css=”.vc_custom_1762360689930{margin-top: 22px !important;}” el_class=”gco-event-text-accordeon”]SMEY<\/strong><\/p>\n

Topic: NOYTM<\/sup> \u2014\u00a0AI-driven yeast bank for new oils and enzymes
\n<\/strong>The IZB start-up SMEY has developed NOYTM<\/sup><\/strong>, the world\u2019s first \u201cneo-bank\u201d 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.<\/p>\n

NOYTM <\/sup>has identified sustainable alternatives to oils such as cocoa butter, argan, and avocado. Through the Enzyme Searcher<\/strong> 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<\/sup> democratizes access to yeast biodiversity and establishes precision fermentation as a key platform for the next generation of innovations.<\/p>\n

Speaker:<\/strong> 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.[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”gco-layout-container-column” offset=”vc_col-lg-6″][vc_single_image image=”25835″ img_size=”122×122″ style=”vc_box_circle_2″ css=”.vc_custom_1762350701384{margin-bottom: 33px !important;}” el_class=”gco-event-img”][vc_empty_space][vc_column_text css=”.vc_custom_1762360717930{margin-top: 22px !important;}” el_class=”gco-event-text-accordeon”]Chair of Brewing and Beverage Technology, TUM<\/strong><\/p>\n

Topic: Yeasts \u2014 New Flavors for the Beer of Tomorrow
\n<\/strong>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 \u2013 from fruity notes like banana and pear to spicy nuances of clove and mint.<\/p>\n

Speaker:<\/strong> 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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column offset=”vc_col-lg-3″][vc_column_text css=”.vc_custom_1762349103284{margin-bottom: 16px !important;}” el_class=”gco-event-subhead-accordeon”]Welcome & Moderation<\/span>[\/vc_column_text][vc_row_inner][vc_column_inner el_class=”gco-layout-container-column”][vc_single_image image=”25044″ img_size=”122×122″ style=”vc_box_circle_2″ css=”.vc_custom_1762344272336{margin-bottom: 33px !important;}” el_class=”gco-event-img”][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_column_text css=”.vc_custom_1762350226272{margin-top: 22px !important;}” el_class=”gco-event-text-accordeon”]Christian Gnam<\/strong>
\nManaging Director, IZB<\/p>\n

Topic:<\/strong>
\nNews from the IZB[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=””]<\/p>\n


\nDownload Invitation (Pdf)<\/span><\/a><\/div>\n

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