On 15 September 2025, His Magnificence the Rector signed an Ordinance establishing a scientific network under the name YEAST HUNTER CLUB, operating in the field of biotechnology and microbiology.

Objectives of the Yeast Hunter Club, operating within the Faculty of Biotechnology, include:

1. Promoting yeast research – supporting scientific development in yeast biology, genetics, biotechnology, and microbiology, including their industrial and medical applications.
2. Exchanging knowledge and experience – facilitating international collaboration among researchers, students, and experts through conferences, workshops, and seminars.
3. Developing innovative technologies – supporting work on new methods of using yeast in the production of biofuels, food, pharmaceuticals, and other areas of biotechnology.
4. Education and science popularisation – organising educational activities, lectures, and outreach programmes to highlight the importance of yeast in biotechnology and microbiology.
5. Supporting young researchers – creating a platform for young scientists to present their work, promoting their achievements, and supporting their academic career development.
6. Building a scientific community – integrating specialists from different countries and institutions working in the field of yeast and microbiology, and creating networks of collaboration.
7. Sustainable development and social responsibility – promoting research and technologies consistent with the principles of sustainable development, with attention to the ethical aspects of scientific research.

The Yeast Hunter Club is a non-profit organisation active in biotechnology and microbiology, whose primary aim is the search for and isolation of yeast from diverse natural environments. Its members specialise in studying yeast diversity, with particular focus on those strains with biotechnological potential – suitable for applications in the food and pharmaceutical industries, biofuel production, and other branches of biotechnology.

The activities of the Yeast Hunter Club include:

• expeditions and sample collection from natural environments such as soil, plants, aquatic ecosystems, and organic waste,
• isolation and identification of new yeast strains using microbiological and genetic methods,
• research into the biochemical and fermentative properties of discovered yeasts,
• searching for strains with unique features that may be used in biofuel production, bio-activators, or fermentation processes in the food and pharmaceutical industries,
• promoting sustainable development and innovation in the use of naturally occurring microorganisms.

Applications to join the YHC should be sent to: mwnuk@ur.edu.pl
https://yeasthunterclub.webnode.page/