Alcohol and Fermentation: Microbiology for the Masses | For 15 years, Assistant Professor Bochman has been using the brewer’s yeast Saccharomyces cerevisiae as an experimental tool to address a variety of questions in biology. During this time, he has also been brewing beer, hard cider, and kombucha at home. Over the past few years, his 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.
Speaker biography | Matt Bochman grew up in southwestern Pennsylvania. He received 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 Molecular and Cellular Biochemistry Department at Indiana University Bloomington, where he teaches and runs a research lab. When he’s not in the lab, he enjoys spending time with his wife and kids and recently started a small business (Wild Pitch Yeast) to provide artisanal yeast culture to craft brewers.