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Trained yeast geneticist From Wikipedia, the free encyclopedia
Dr. Linda Bisson is a trained yeast geneticist who focuses on sugar catabolism and fermentation. She is a retired professor and geneticist from the University of California at Davis.[1]
Linda Frances Bisson | |
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Alma mater | University of California, Berkeley |
Scientific career | |
Institutions | University of California, Davis |
Thesis | Studies on thymidylate metabolism in Saccharomyces cerevisiae (1980) |
Bisson has an undergraduate degree [when?][1] from San Francisco State University and, in 1975, Bisson her masters' degree from there while working on the bacteria Pseudomonas.[2] She then earned a Ph.D. in 1980 from the University of California, Berkeley where she worked on metabolism of the yeast Saccharomyces cerevisiae.[3] Following her Ph.D, she was a postdoc at Harvard Medical School before joining the faculty at University of California at Davis as an assistant professor in 1985.[1] She was the Viticulture and Enology Chair from 1990 to 1995 and then the Maynard A. Amerine Endowed Chair in Viticulture and Enology from 1997 to 2008.[4]
She was the science editor of the American Journal of Enology and Viticulture (AJEV) for 15 years and the co-author of the text book, “Principles and Practices of Winemaking.”[5] The textbook won the Le Prix en Oenologie from the Office International de la Vigne et du Vin in 1998.[6]
In 2002, she received the Excellence in Teaching Award from UC Davis Extension; in 2004, she received the Excellence in Education Award from Associated Students of UCD; and in 2012, she was awarded the DEVO Excellence in Teaching Award.[6] In 2011, she received the James M. Craig Lectureship Award from Oregon State University.[7] In 2014, she was honored with the American Society for Enology and Viticulture's (ASEV) highest honor, the Merit Award,[8] and was the ASEV Honorary Research Lecturer in 2000. She also received the University of California, Davis Charles P. Nash Prize.[9]
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