معرفی
Dr. George van der Merwe is an Associate Professor in the Department of Molecular and Cellular Biology at the University of Guelph (College of Biological Science). He joined the university in 2002 and focuses on yeast molecular biology, particularly adaptation to fermentation stresses and domestication. His research integrates genomics, metabolomics, and traditional microbiology to enhance yeast performance in wine, beer, and cider production.
Education: B.Sc. (Microbiology) and Ph.D. from the University of Stellenbosch, with postdoctoral work at the University of British Columbia. His research has been funded by NSERC, Genome Canada, and the Ontario Ministry of Agriculture.
Research Interests: Molecular mechanisms of yeast adaptation to nutrient fluctuations, fermentation stress responses, yeast domestication patterns, and non-Saccharomyces yeast contributions to flavor complexity. His lab explores how genomic and transcriptomic changes enable survival under industrial fermentation conditions.
Funding & Collaborations: Supported by grants from NSERC, Ontario Genomics, and industry partnerships. His work bridges fundamental biology with industrial applications, including improving yeast stress tolerance and flavor production in beverages.
Lab Members: Current and recent students/postdocs include Jordan Willis (Ph.D.), Barret Foster (PDF), and Dr. Emine Ozsahin (PDF). Research focuses on kveik yeast diversity, Brettanomyces strain analysis, and autophagy regulation in fermentation contexts.
Teaching: Instructs courses in microbiology (MICR*2420), molecular biology research (MCB*4500/4510), and biotechnology (BIOT*6550), emphasizing hands-on research in his lab.
