Team:TU Munich

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Revision as of 06:27, 6 July 2012

The topic of this year's project is Saccharomyces cerevisiae, also known as baker's yeast. Our goal is to genetically modify this organism to biosynthetically produce nutritionally valuable ingredients, particularly those that are naturally produced by plants. This removes the necessity to extract these ingredients from costly resources. As exploratory example of use, we decided to produce a beer whose color, taste and ingredients can be selectively changed with the help of the modified yeast during the brewing process. In this framework we will introduce promoters, that are readily regulated by external stimuli and connected to a variety of known biological pathways into yeast. With our experiments we want to demonstrate how to pave new ways in the area of food and drink manufacturing, notably the traditional art of brewing.

This approach smartly combines long-cherished traditions with molecular biotechnological tools. Hence our this year's motto is Tradition Unified with Modernity, just as in our university's name TUM.

You can see our progress in our Labjournal