Dr. Linda Bisson is a trained yeast geneticist who focuses on sugar catabolism and fermentation.
][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.
[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.