yeast biotechnology

Yeast biotechnology involves using yeast cells—tiny fungi—to produce useful products through fermentation. Scientists manipulate yeast’s genes to create substances like antibiotics, biofuels, and enzymes, or to improve food and beverage manufacturing such as bread, beer, and wine. This technology taps into yeast’s natural ability to convert sugars into other compounds, enabling sustainable and efficient production of a wide range of valuable materials. It combines microbiology, genetics, and engineering to solve industrial and medical challenges, making processes greener and more cost-effective while supporting innovations in health, agriculture, and energy.