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Food for Thought: Matt Bochman

Food for Thought: Matt Bochman

Bringing IU to you

With the outbreak of COVID-19 happening all over the world, these past few weeks have changed our lives in a multitude of ways. In-person events and group gatherings have been cancelled or postponed in the interest of public safety, but that doesn't mean that your education or connection to Indiana University has to suffer.

For the past four years, the College of Arts and Sciences' Food for Thought series has hosted many lifelong-learning events around the country, and in the midst of the global pandemic we're converting that series into a free, online format.

Read about our September 2 event below, or see other Food for Thought events here.

Curiosity

Connection

September 2 | "Yeast: Bread, Booze, and Biology"

Our September 2 livestream will feature a presentation and Q&A with Professor Matt Bochman. A professor in the Department of Molecular and Cellular Biochemistry, Bochman will be giving a presentation about the intersection of science and Saccharomyces cerevisiae, more commonly known as baker's yeast.

The Food for Thought Livestream Series:

A Presentation and Q&A with Matt Bochman

Wednesday, September 2
7:00 PM to 8:00 PM
Hosted online via Zoom

RSVP

Details

RSVP for the livestream via the form below. The day of the presentation, you'll receive an e-mail reminder about the event, which will be hosted via Zoom.

The livestream is open to anyone who registers, and visitors can RSVP anytime until the end of the event. We hope that you can join us!

RSVP for the event

Featuring a presentation by:

Matt Bochman

"Yeast: Bread, Booze, and Biology" | Baker's yeast, also known as Saccharomyces cerevisiae, is a microbial workhorse. This organism is responsible for making bread rise, turning sugar into alcohol for your favorite adult beverage, and has been used by the biomedical research community for decades to make scientific discoveries and develop therapeutics. Bochman’s lab uses yeast for both cancer research and fermentation science.

In this talk, he will introduce the species, providing an overview of how scientists have used S. cerevisiae in the past, and then dive into how scientists are learning what makes human cells tick. Additionally, Bochman will discuss how his fermentation research has helped the Upland Brewing Company and Cardinal Spirits here in Bloomington, as well as craft brewers and distillers across the globe.

Speaker biography | Matt Bochman grew up in southwestern Pennsylvania. He got his B.S. in molecular biology from Juniata College in 2003, his Ph.D. in molecular, cellular, and developmental biology from the University of Pittsburgh in 2008, and was an American Cancer Society Postdoctoral Research Fellow at Princeton University. In 2013, he joined the Department of Molecular and Cellular Biochemistry at Indiana University Bloomington, where he teaches and runs a research lab. When he is not in the lab, he enjoys spending time with his wife and kids and working on his small business (Wild Pitch Yeast) to provide artisanal yeast culture to craft brewers.

RSVP for the event

Questions?

If you have any questions about the Food for Thought series, please e-mail Director of Alumni Relations Vanessa Cloe.