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Yeast gives meaning to the toast, “To your health and long life”
Microbiologist Karl Dawson to discuss the science in your glass of beer, wine or whiskey at Transylvania on Tuesday, March 6, at 7:30 p.m.; free and open to the public

LEXINGTON, Ky.—Karl Dawson, microbiologist and director of worldwide research at Alltech, will give a lecture on the science in beer, wine, whiskey, bread and other foods Tuesday, March 6, at 7:30 p.m. in Haggin Auditorium. The lecture, which is free and open to the public, is the second talk in the new Alltech Lecture Series at Transylvania.

Dawson will discuss how yeast is the cornerstone of many foods and the basis of important biochemical processes. While the yeast cell is a trusted microbial ally in medicine and agricultural production, it still harbors many secrets that can help us understand biological processes. Science based on yeast fermentation and genetics has provided us with unique functional foods for humans and animals, and is defining new nutritional and pharmacological strategies that will allow for longer lives and improved health.

Dawson received his bachelor’s degree in bacteriology from Utah State University, a master’s in microbiology from the University of Wyoming, and a Ph.D. in bacteriology from Iowa State University. He worked as a microbiologist at the National Animal Disease Laboratory and as a professor of nutritional microbiology in the department of animal sciences at the University of Kentucky before joining Alltech as director of worldwide research. Dawson focuses on improving animal performance and health by altering the microbial activities in their in their gastrointestinal tracts.

For more information, call the Transylvania public relations office at (859) 233-8120.

3/2/2007

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