Matt Bochman
Alcohol and Fermentation: Microbiology for the Masses | For 15 years, Assistant Professor Matt Bochman has been using the brewer’s yeast Saccharomyces cerevisiae as an experimental tool to address a variety of questions in biology. For the same amount of time, he has been an avid home-brewer of beer, hard cider, and kombucha. Recently, Bochman's work and hobby have merged, leading to exciting findings — and delicious beer. His presentation will highlight this recent work, which has wide-ranging beverage and industrial implications.