This session will cover the following talks:
-Cooper Samuelson: Exploring the impact of the microbiome on fermentation success and volatile production
-Jace Marti: Investigating contributions of Schizosaccharomyces pombe to odor-active norisoprenoid biosynthesis in whiskey and rum fermentations
-Laura Burns: Pushing New Possibilities - The How and Why Behind Genetically Engineered Yeast
-Alex Moriarty: The use of Non-Saccharomyces in Bourbon and Rye Whiskey