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University Roundtable: Beer, Biofuels, and Beyond: Yeast Biodiversity in the Age of Genomics  (back)
Yeasts are responsible for the production of many foods, beverages, and fuels. Dr. Chris Todd Hittinger explores how interspecies hybrid yeasts ferment many iconic products, including lager beer, which is the most commonly fermented beverage on the planet. Dr. Hittinger will offer a look at these processes, along with other diverse yeasts and engineered hybrids that show considerable promise and have not yet been fully explored.

If you are experiencing difficulties registering, please call the Office of Talent Management at 262-7107 or email registrations2@ohr.wisc.edu.

If you would like to pay by credit card or pay for multiple individuals once they are registered, please call 608-262-7107 for payment.

If you wish to pay with a check, please make it out to University Roundtables and send it to:
Office of Talent Management
University of Wisconsin-Madison
21 N Park Street, Suite 5101
Madison, WI 53715
No payments will be refunded.

To request accommodations due to disability or medical need, please contact Heather Daniels, preferably at least two weeks before the event.

For more information, contact Heather Daniels, the Office of Secretary of Academic Staff, at soas@soas.wisc.edu or (608) 263-2985.
Contact Info:
Heather Daniels or Jake Smith (soas@soas.wisc.edu)
No upcoming events.

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