59 Carlsberg Research Center Carlsberg A/S decided to establish a research and development department called Carlsberg Biosec- tor. The department will conduct research and de- velop projects that can form the basis for new com- panies like Combio A/S, which is a development company established by Carlsberg together with Dansk KapitalanlGLYPH<190>g A/S, The EmployeesGLYPH<213> Capital Pension Fund, Medicon Valley Capital and Novo A/S. These services are requested by Carlsberg Breweries A/S through Carlsberg Corporate Sup- ply Chain. Carlsberg A/S has the ownership of the Carlsberg brand and the Carlsberg yeast. Conse- quently, it is the responsibility of the Carlsberg Re- search Center to conduct brewery related re- search to ensure that the GLYPH<210>Carlsberg Golden WordsGLYPH<211> are observed globally in relation to the brewing of Carlsberg beer. The first three projects lie within: In working the Carlsberg breweries it should be a constant purpose, regardless of immediate profit, to develop the art of making beer to the greatest possible degree of perfection in order that these breweries as well as their products may ever stand out as a model and so, through their exam- ple, assist in keeping beer brewing on a high and honourable level. In addition, Biosector will work on mapping the genome and the transcriptome of the Carlsberg yeast and of barley. Furthermore, it has been de- cided to establish a department called Carlsberg BioIncubator, which will strengthen product devel- opment until it can be exploited commercially. As a result of increased focus on the commer- cial potential of the Research CenterGLYPH<213>s research activities, Carlsberg A/S has invested DKK 10m in the company DTU-Innovation together with 6 oth- er large Danish companies. DTU-Innovation is an innovation company at the Technical University of Denmark. For thousands of years, brewerGLYPH<213>s yeast has been selected for good brewing and flavour qualities and today it is possible to make an even faster and more targeted yeast improvement by using modern scientific methods. Like with many other cultivated organisms, it is possible to cross yeast strains. Different strains are crossed in order to combine the best properties. The results of such cross-breeding are tested in advanced experimen- tal plants, making it possible to select the yeast with the best brewing qualities. During the past 10 years, new strains of brew- erGLYPH<213>s yeast have been developed at the Carlsberg Research Center, and this has made it possible to improve both processing time and flavour qualities. The task of the Carlsberg Research Laboratory is to provide the following services to beer brewing activities worldwide: The Carlsberg Research Laboratory ¥ Continuous improvement of quality; ¥ Expert solutions to any production problems; ¥ Lowest possible production costs based on re- search; ¥ Range of goods based on research; ¥ Delivery of Carlsberg yeast to production sites; ¥ Optimum positioning of Carlsberg by preparing Carlsberg for the implementation of future bio- technology. ¥ Affinyx — a new principle for the identification of alternative methods to develop medicine. ¥ A new principle for the development of cancer vaccines. ¥ New bio-compatible polymeric materials. Plastic materials that demonstrate particularly valuable properties, such as the ability to absorb large amounts of water and other liquids;