A PhD position has become available in our department, in collaboration with the Scotch Whisky Research Institute, entitled ‘Exploiting yeast diversity in whisky fermentations for biocatalysis of desirable flavour compounds’.
Please forward to your students and anyone who may be interested.
Many thanks,
Sarah
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Dr Sarah Cottin
Lecturer in Nutrition
Division of Food and Drink
School of Science Engineering and Technology
Abertay University
Bell Street, DUNDEE, DD1 1HG
Tel: +44 (0) 1382 308780
Email: s.cottin@abertay.ac.uk
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