Isolation, Preservation and Control of Yeast Strains

date: 21-23 June 2017

Imparted by members of the NCYC team, this course will be of interest to anyone involved in the handling, distribution and storage of Yeasts

 The course will cover aspects of isolation, cultivation, identification & preservation of yeast cultures. The course will be held at the National Collection of Yeast Cultures (NCYC) and both the theoretical and practical sessions will be imparted by the NCYC team.
Course programme

The training course runs for two and a half days and it will cover different theoretical and practical demonstrations. Participants will have the opportunity to discuss aspects of their work with NCYC staff and will update their skills and knowledge of:

  • Isolation methods. Aseptic technique
  • Microscopy basics
  • Preservation methods. (Long and short-term preservation)
  • Recovering freeze-dried cultures.
  • Culturing yeast preserved by other methods.
  • Quality control checks: viability, purity checks (conventional and PCR based).
  • Identifying potential spoilage yeasts.


The Institute of Food Research houses the National Collection of Yeast Cultures.

Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK.

Course and Registration

The course cost £995, early bird registration at £695 until 1rst May, including lunch and refreshments. Limited spaces available

The early bird discount is available by entering ‘EARLYBIRD’ in the promotional code field.

For Registration and further details please go to:

If you need any further information please contact us:

Register now

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