Researcher in biotechnology with expertise in synthetic biology, microbial strain development, fermentation, and enzymes. At RISE, I lead innovations in fermentation and enzymatic bioprocesses to convert industrial side streams into sustainable food solutions using fungi, bacteria, yeast, and enzymes. Experience includes:
- Precision fermentation of proteins
- CRISPR/Cas9-based yeast strain engineering for upcycling industrial side streams
- Enzymes for optimizing nutritional content, bioavailability, and functional properties in food and feed
- Solid-state fermentation with fungi for mycoprotein production and nutritional enhancement
- Lactic acid fermentation to improve taste and product stability
- Gut health studies related to fiber (prebiotics) and the microbiome
- Bioinformatic methods to identify, understand, and reprogram microorganisms at the genomic level