Scientists Launch $4 Million Project to Make Yeast Live Longer for Better Food Production
Wageningen, Wednesday, 4 February 2026.
Thirteen PhD students will begin groundbreaking research this month to prevent yeast cells from dying during industrial production processes. The international project, funded by €4 million from the European Union, could revolutionize how we produce food proteins, medicines, and biofuels by keeping yeast cells alive and productive longer, making biotechnology more sustainable and cost-effective.
Understanding the Innovation Category
This research represents a significant advancement in biotechnology and food technology, specifically targeting industrial fermentation processes that underpin modern food production [1]. The project falls squarely within the agritech and foodtech sectors, addressing fundamental challenges in how yeast-based production systems operate. Yeast serves as a cornerstone of biotechnology applications, from traditional bread rising and alcoholic beverage fermentation to cutting-edge production of nutritional proteins through DNA modifications [2]. When yeast cells die prematurely during industrial processes, it can damage and contaminate the final product, creating both economic losses and quality concerns [2].
The Science Behind Extended Yeast Lifespan
The research team aims to understand the molecular pathways and genetic mechanisms that trigger yeast cell death, with the ultimate goal of blocking these routes to extend cellular lifespan [1]. Mark Bisschops, a university lecturer in Bioprocess Engineering and project coordinator at Wageningen University & Research, explained the project’s ambitious scope: “We want to do as much as possible with each yeast cell for as long as possible. To achieve this, we need to make the yeast live longer and keep producing” [1]. The study will focus on four distinct yeast species: the well-studied Saccharomyces cerevisiae (baker’s yeast) and three industrial species - Komagataella phaffii, Yarrowia lipolytica, and Debaryomyces hansenii [1][2]. These industrial strains originate from vastly different environments and respond differently to factors like temperature and salt concentration, making their comparative study particularly valuable [1].
Project Structure and Timeline
The Marie Skłodowska-Curie Actions (MSCA) Doctoral Network has provided approximately €4 million in funding for this comprehensive research initiative [1]. Recruitment for the thirteen PhD positions began in February 2026, with the research set to commence once all researchers are onboard [1]. Three PhD students will be based at Wageningen University & Research, while the remaining ten will work at six partner universities across Denmark, Austria, and Portugal [1][2]. The research design allocates two PhD students per yeast species to investigate cell death activation - one focusing on genetic pathways and another examining process conditions, while additional students will develop predictive models and measurement methodologies [2].
Expected Benefits and Industrial Applications
The potential impact of this research extends far beyond academic understanding, promising to revolutionize multiple industries that depend on yeast fermentation [1][2]. Enhanced yeast longevity could dramatically improve the production efficiency of food proteins, pharmaceuticals, and biofuels, making these biotechnological processes more sustainable and cost-effective [1][2]. Bisschops emphasized the significance of understanding species-specific differences: “Those very differences make them interesting. We want to know which cell death mechanisms are shared and which are species-specific” [1]. The project represents a crucial step toward developing more durable biotechnological processes that could reduce both environmental impact and production costs across industries reliant on precision fermentation [GPT]. Each PhD student will complete internships at other research groups and industrial partners, ensuring the research maintains strong connections to real-world applications [2].