A taste of science in VIB’s hypermodern brewery
VIB-KU Leuven team use yeast cells to study how cells adapt to their environment. With that understanding of genetics and molecular biology, the scientists also develop novel yeast variants for a wide range of applications: from beer, wine and chocolate to bioethanol, biofuels and pharmaceuticals.
Grand Challenges Program
The VIB Grand Challenges projects are by default induced by ‘reverse’ translational (applied research, not basic research) questions and issues that are triggered in daily practice and work backwards starting from the patient or crop.