Harald Heider

My research

I studied biology with the aim of one day going diving in the Mediterranean with Jacques Cousteau. That didn’t quite work out; instead, I found myself dipping pipettes into culture media containing microorganisms to learn the craft of a molecular biologist. That worked out better, and I turned my attention increasingly to the biology of baker’s yeast. This versatile microorganism isn’t just suitable for making beer, bread and wine; it can also, for example, produce vanilla!