PhD Food Biotechnology

I possess extensive experience in the field of food microbiology, fermentation, biotechnology, and bioprocess, with a specific focus on the functional preservation of yeasts, biochemical and biophysical stress responses, and the microencapsulation process of bioactive compounds within microbial cells.

At present, I am actively seeking new opportunities in areas where my expertise can be applied effectively. These areas include applied microbiology, cell imaging, bioprocess engineering, flow cytometry, fermentation, microencapsulation, and the conservation of microorganisms, among others.

• Preservation of microorganisms
• Cell imaging and flow cytometry
• Biochemical and biophysical responses to environmental stresses
• Bioprocesses using yeast as models
• Microencapsulation of bioactive substances in cells
• Predictive microbiology
• Comparative genomics