Scientists Unlock Secret to Making Yeast Cells Live Longer for Industrial Production
Wageningen, Wednesday, 11 February 2026.
Wageningen University researchers secured €4 million in funding to study how yeast cells die and how to delay this process, potentially revolutionizing biotechnology manufacturing. The groundbreaking project, which began recruiting PhD students in February 2026, focuses on extending cellular lifespan to create more sustainable production of food proteins, pharmaceuticals, and biofuels. Thirteen doctoral candidates across seven European universities will investigate molecular death mechanisms in both baker’s yeast and three industrial species. The research could transform fermentation processes by keeping production cells alive longer, offering a competitive alternative to fossil fuel-based manufacturing methods.
Biotechnology Innovation with Industrial Applications
This research falls squarely within the biotechnology and agritech sectors, with significant implications for sustainable manufacturing processes [1]. The project represents a convergence of biological sciences and industrial engineering, targeting the fundamental challenge of cellular longevity in production environments. By focusing on yeast cells, which serve as workhorses in biotechnology applications, the research addresses a critical bottleneck in sustainable manufacturing [GPT]. The innovation promises to enhance the efficiency of fermentation processes used across multiple industries, from pharmaceutical production to renewable fuel generation.
The Science Behind Extended Cellular Lifespan
The research methodology centers on investigating molecular routes and genes involved in yeast cell death, with the ultimate goal of blocking these pathways to prolong cellular life [1]. Mark Bisschops, university lecturer in Bioprocess Engineering and project coordinator, explains the core objective: “We want to get as much out of each yeast cell as possible. To do that, we need to trick the yeast into living longer and continuing to produce” [1]. The project will examine both the classic baker’s yeast Saccharomyces cerevisiae and three industrial yeast species: Komagataella phaffii, Yarrowia lipolytica, and Debaryomyces hansenii [1]. These different species, originating from diverse environmental conditions, respond differently to factors such as temperature and salt concentration, making their comparative study particularly valuable [1].
Multi-University Collaboration and Timeline
The ambitious project operates under the leadership of Wageningen University & Research in the Netherlands, with Bisschops securing approximately €4 million in 2025 from the Marie Skłodowska-Curie Actions Doctoral Network, funded by Horizon Europa [1]. Beginning in 2026, thirteen PhD students will collaborate across seven European institutions: Wageningen University & Research (Netherlands), Universidade de Minho (Portugal), Technical University of Denmark (Denmark), Acib (Austria), Imperial College (UK), University of Milano-Bicocca (Italy), and Chalmers University of Technology (Sweden) [1]. The recruitment of PhD students commenced in February 2026, with the research expected to start during the course of 2026 [1].
Industrial Impact and Competitive Advantages
The potential industrial applications extend far beyond laboratory settings, promising to revolutionize production processes for food proteins, pharmaceuticals, and biofuels [1]. Bisschops emphasizes the transformative potential: “This could form the beginning of a more efficient production process that allows us to better compete with traditional, fossil fuel-based processes” [1]. The research also aims to provide multidisciplinary training for a new generation of scientists who can assume leading roles in European biotechnology [1]. The diversity of yeast species under investigation offers particular strategic value, as Bisschops notes: “Those very differences make them interesting. We want to know which cell death mechanisms are shared and which are species-specific” [1]. This comprehensive approach could establish new standards for sustainable biotechnology manufacturing across Europe.