Øjvind Winge (1886-1964), often called the Father of Yeast Genetics, conducted his research while Director of the Physiology Department at the Carlsberg laboratory.
Winge developed and used techniques to investigate and manipulate single yeast cells and spores on a genetic level. For the first time, he was able to create genetic crosses that combined industrially important fermentation characteristics into one yeast strain.
The basis of biotechnology
His work set the foundations for much of the genetic engineering and biotechnological research undertaken around the world today.
Winge was also interested in barley and hops, and collected hop varieties from all over the Nordic countries. The results of his work have been used to create some of the special beers brewed by the Jacobsen micro-brewery.