Yeast, a single-cell fungus, was one of the first living beings to be tamed by man, albeit unwittingly, and used in processes that we can call "biotechnological" such as the making of bread, wine and beer. It has been used in biology as a model for studying basic biological processes and it is used for studying human diseases and the development of therapeutic treatments. With the advent of recombinant DNA techniques, yeast has been used as "cell factory" to make such biological drugs as insulin and interferone. And lastly, with precision fermentation, we can produce enzymes, vitamins and biomolecules to create components for the low environmental impact foods of the future.
 

Cristina Mazzoni, Lecturer in the biotechnologies of fermentation, "C. Darwin" Department of Biology and Biotechnologies, Rome Sapienza University - Faculty of Mathematical, Physical and Natural Sciences, lecturer in the biotechnologies of fermentation. She uses years to explore the molecular mechanisms behind ageing and to study the effect of the expression of human genes and compounds, from pharmacological studies or food matrices, on longevity and cellular death.



Reservation for Sapienza students

Informazioni

Students from Rome's Sapienza University are required to reserve their place (40 places available for each lecture, admission free). Visitors to the exhibitions may also attend the lectures while places last. Broadcast in live streaming on this web page

Palazzo delle Esposizioni – Rotonda

via Nazionale 194, Roma