CANADA – Renaissance BioScience, a global leader in proprietary yeast-based technology solutions has announced a US$1.44 million research and development project in partnership with Mitacs, a research and training organisation.
The project, equally funded by the two companies supports the development of next-generation, systematic tools and methods for expanding, screening and selecting biodiversity in non-GMO industrial yeast strains.
It will be coupled with research done in collaboration with University of British Columbia (UBC) researchers in the fields of yeast genetics and biochemistry.
In the long run, BioSciences said it targets to create to 20 post-doctoral and graduate research scientist positions over a period of four years to conduct the research.
“The combination of next-generation genomics, automation and bioinformatics provide our scientists at UBC with a chance to explore the full range of career opportunities.
Yeast was the first domesticated microbe and the work of Renaissance continues to push the envelope,” said Dr. Corey Nislow from the University of British Columbia (UBC).
According to the company, the project enhances world-leading capabilities that will allow them accelerate strain development technology, and deliver innovative next-generation yeast technology, products and services to the marketplace.
It further develops Renaissance BioScience non-GMO yeast platform including its naturally developed hydrogen sulfide-preventing wine yeasts produced under its wholly owned subsidiary Renaissance Yeast Inc.
“We’re proud to partner with Renaissance BioScience Corp. to support the development of their next-generation non-GMO yeast platform, while also providing UBC researchers with the knowledge and skills they will need to successfully transition to the job market,” said Alejandro Adem, Mitacs’ CEO and Scientific Director.
This project will enable RBSC to accelerate the development of novel yeast strains that address industrial process and product challenges, offer efficiency gains and process optimization opportunities.
It will also introduce the potential for new product flavors, aromas and functions, all while also meeting end-user demand for non-GMO ingredients.