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Yeast has been used for thousands of years in the production of beer and wine and for adding fluff and flavor to bread. They are nature’s tiny factories that can feed on sugars found in fruit and grains and other nutrients and from that menu produce alcohol for beverages, and carbon dioxide to make bread rise.Now researchers at the School of Engineering report making modified yeast that can feed on a wider range of materials, many of which can be derived from agricultural by-products that we don’t use leaves, husks, stems, even wood chips, things often referred to as “waste biomass.”Why is it important to make yeast that can feed on these agricultural leftovers?In recent years, scientists have modified yeast to make other useful products like pharmaceuticals and biofuels. It’s a clever way to let nature do our work in a way that does not require toxic chemicals for manufacturing. The technology referred to as “synthetic biology” is still young, but looking ahead to a fut

Sean sullivanVikas trivediNikhil nairSchool of engineering