• Comparative genetic and genomic characterisation of hybrids of species of the genus Saccharomyces of biotechnological interest.
• Mechanisms of adaptation of yeast to fermentation processes of biotechnological interest.
• Molecular bases of the physiological properties of non-conventional yeasts of the genus Saccharomyces of enological interest.
• Development of new strains of non-conventional yeast of the genus Saccharomyces of enological interest.
• Biodiversity of yeasts from traditional fermentation processes in Latin America.
• Origin of the capacities of assimilation and fermentation of lactose in species of the genus Kluyveromyces.

              Research group integrated in the IATA led by professor Eladio Barrio Esparducer