You may be familiar with yeast as the organism content to turn carbs into products like bread and beer when left to ferment in the dark. In these cases, exposure to light can hinder or even spoil the process. In a new study published in Current Biology, researchers in Georgia Tech’s School of Biological Sciences have engineered one of the world’s first strains of yeast that may be happier with the lights on. Study authors include biology Ph.D. student Autumn Peterson, Research Scientist Anthony Burnetti, CMDI grant writer Carina Baskett, and Associate Professor William Ratcliff.