Archived Information
Pamela M Bermejo has a degree in Biotechnology and Molecular Biology from the National University of La Plata (UNLP, 2014), Argentina. During her degree course she did a research internship of 2 years at the Laboratory of Virology in the Faculty of Veterinary Sciences (UNLP), where she gained experience in molecular biology techniques and worked with heterologous expression of the rabies virus glycoprotein in yeasts, mainly Pichia pastoris. In 2013, she did a short-term internship at the Molecular Biophysics Group of the São Carlos Institute of Physics (University of São Paulo, Brazil) where she continued developing her skills in molecular biology.
In February 2015, Pamela started her Ph.D. project in the Bioenergy Programme at the University of Campinas (UNICAMP), supervised by Prof. Dr. Andreas Karoly Gombert. Her research project involves metabolic engineering of Saccharomyces cerevisiae for 1G and 2G-sugars conversion into ethanol.
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Patrícia Felix Ávila graduated in Food Engineering from the Federal University of Lavras (UFLA) and a master's degree in food engineering from Unicamp (2017). Her thesis was on the ‘Pre-treatment of lignocellulolytic biomass using ionic liquids’ with Prof. Goldbeck and Prof. Forte.
Patrícia is currently a PhD student at LEMeB.
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Felipe is a Ph.D. student in the Bioenergy programme at the University of Campinas (UNICAMP) and is supervised by Dr. Marcus Forte. His research interest is in developing alternative feedstock based on lignocellulosic residues. His work is based on the concept of Biorefinery and will involve the use of ionic liquids to deconstruct lignocellulosic materials.
Felipe has a Bachelor's degree in Biotechnology (Federal University of São Carlos - UFSCar) and a Master's degree in Chemical Engineering (University of Campinas - UNICAMP). His undergraduate degree focused on the industrial microbiology of ethanol production. In his Masters, he was involved in bio-process development
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Fernando Cesar Barbosa is currently a PhD student in Bioenergy at the Faculty of Food Engineering under the supervision of Dr. Rosana Goldbeck. He is interested in the optimization of cello-oligosaccharides production by enzymatic hydrolysis of sugarcane straw via heterologous expression of cellulolyitc and oxidative enzymes.
Fernando holds a bachelor's degree in Biotechnological Engineering (2015) from Sao Paulo State University (UNESP). His undergraduate degree focused in the development of extracts with anti-tumor activity. After his studies, Fernando worked as a researcher at Cristalia Produtos Quimicos e Farmaceuticos, where he was responsible for the production of recombinant proteins and monoclonal antibodies through cell cultures, both on the bench and industrial scale.
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Alberto Moura M Lopes has an undergraduate degree in Biological Sciences (2010) and a master’s degree in Genetics and Molecular Biology (2013) from UNICAMP. During his studies he applied molecular biology tools to provide a solution to agricultural issues existing in Brazil. He gained experience in techniques such as cloning, PCR and bioinformatics. After finishing his master’s degree he became a teacher of biology and chemistry in Brazilian public and private high schools.
Alberto is currently a PhD student in Bioenergy at the Faculty of Food Engineering (UNICAMP) with Prof. Rosana Goldbeck as his advisor. He is interested in the improvement of Saccharomyces cerevisiae using various techniques such as genome shuffling, mutagenesis and directed evolution (& evolutionary engineering) and recombinant DNA technology (for cloning cellulase genes) to generate genetic variability, thereby improving the 2G ethanol production process in Brazil.
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Carla Rodrigues has a bachelor's degree in Chemical Engineering from Federal University of Vicosa, Brazil, and a Master's degree in Biosystems and Agricultural Engineering from University of Kentucky, USA. She has recently joined our group as a Ph.D. student in Bioenergy under Dr. Gombert's supervision.
Carla has dedicated her studies to the field of bioprocessing, with great interest in the production of fuels and value-added chemicals from renewable feedstock. Her expertise extends to knowledge on biomass (mainly from lignocellulosic resources) pretreatment, chemical and enzymatic hydrolysis, biological conversion of fermentable sugars, and downstream processing. Currently, she is focused on yeast physiology, a relevant topic for enhancing industrial biotechnological processes.
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Laura Meirelles is an undergraduate student in Food Engineering. She is also concluding her degree as a Food Technician in the Technical High School of the University of Campinas (COTUCA) and her internship at the lab is part of her training as a technician.
She is currently performing a internship on the development of a system for yeast cultivation under anaerobiosis.
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Jennifer Lanza is an undergraduate student in Biomedical Sciences at University of San Francisco, Brazil. Currently, she is involved in a scientific initiation project at FEA/UNICAMP, under the supervision of Dr. Andreas Gombert and co-supervision of PhD. student Pamela Bermejo. Our research focuses on improving engineered Saccharomyces cerevisiae strains for cellobiose utilisation using a laboratory evolution approach.
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Davi de Oliveira Emirandetti is an undergraduate student in Food Engineering at the State University of Campinas (Unicamp), and is currently working with the detoxification of conventional sugarcane hemicelullosic using layered double hydroxides, under the supervision of Dr. Marcus Forte.
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Bernardo Soares Cardoso has a bachelor's degree in Food Engineering from University of Campinas (UNICAMP). During his studies, he also studied Chemical and Biopharmaceutical Engineering for a year at Cork Institute of Technology (CIT), Ireland, from 2013 to 2014.
Bernardo is currently pursuing a master's degree in Food Engineering. His project focuses on the bioseparation of xylitol using adsorption columns under the supervision of Dr. Marcus Forte.
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Beatriz has a bachelor's degree in Food Engineering (2013) and a Master's degree in Food Science and Technology (2015) from the Federal University of Sergipe (UFS). Her undergraduate degree focused on Bioprocess Engineering, where she worked with the production of balsamic vinegar from cashew apple pulp. She also participated in two other research projects: determination of antibiotics residues in goat milk by HPLC-DAD; analyses of physico-chemical composition and chemistry of Tropical Fruits. In her Master's project, she investigated the production of lipase from Aspergillus niger from the fermentation of pumpkin seeds, as well as in developing hydrophobic immobilisation matrices.
Beatriz is currently a PhD student in Food engineering and she will be supervised by Dr. Marcus Forte. Her research interest is in the detoxification of conventional lignocellulose biomass hydrolysate to use as substrate in fermentation.
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Manoela has a bachelor's degree in Biotechnology Engineering from UNESP. During her studies, she worked on microencapsulation of phenolic compounds. She did an international course in biomedical sciences from the University of Birmingham (UK), which covered, among other topics, chemical technology, microencapsulation and the use of biomaterials in the development of new treatments.
She is currently pursuing a master degree in Food Engineering, supervised by Dr. Rosana Goldbeck.
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Dr. Gleidson Teixeira has a Master's and a PhD degree in Genetics and Molecular Biology from the Department of Genetics, State University of Campinas (UNICAMP). Gleidson is currently a postdoctoral researcher on a PNPD-CAPES scholarship. His work involves creating novel yeast strains for the production of biochemicals.
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Bruno Aparecido da Siva Santos graduated in Food Engineering at Federal Technological University of Paraná (UTFPR) in 2016. During his studies, he worked on the microbial conversion of glycerol to fine chemicals in a co-fermentation process cane molasses. He carried out an internship at Embrapa Grape & Wine in the post harvest fruit laboratory. Bruno is currently a master’s student in Food Engineering and is supervised by Prof. Rosana Goldbeck.
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Yara has a bachelor’s degree in Food Engineering from Federal University of Viçosa (2015), with a sandwich period at École Nationale Supérieure d’Agronomie et des Industries Alimentaires, France (2013/2014), where she did a specialization course in Biotechnology. In this period she made an internship at Laboratoire de Réactions et Génie des Procédés, where she worked with extraction, purification and characterization of oilseed proteins. She participated in undergraduate research projects, working on molecular modelling with food proteins and on the development of a new product: an electrolyte drink from dairy industry residues. Yara also participated in the Rio Branco Alimentos internship program on Research and Development. She was a master’s student in Food Engineering with Prof. Marcus Forte as her advisor.
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Victor is an undergraduate student in Computer Science.
He is currently working on the bioinformatics needs in our laboratory and is being supervised by Prof. Andreas Karoly Gombert.
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Isabella was an undergraduate student in Biological Sciences. She worked on the thermotolerance of Saccharomyces cerevisiae under the supervision of Prof. Rosana Goldbeck."
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Dielle graduated in Food Engineering from Federal University of Viçosa in 2015, with a sandwich period at Università degli Studi di Padova, Italy, in 2013 and 2014, where she studied Laurea Magistrale in Ingegneria Chimica e dei Processi Industriali. During the graduation she has been a tutor for physics and introduction to mechanics. She developed her undergraduate research project titled “Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity” gaining experience in physico-chemical and spectrophotometric analysis. She also participated in the Rio Branco Alimentos S.A. internship program where she worked with production control, of the Agrofruit Internacional do Brasil LTDA where she worked with quality control, and of the Alimentos Junior Consultoria (UFV) developing quail eggs preserved formulations.
In February 2015 she started her master's degree project in Food Engineering on: " Study of expression of heterologous cellulases of Acremonium strictum in Saccharomyces cerevisiae strains aimed at second-generation bioethanol production" under Prof. Dr. Francisco Maugeri Filho and Prof. Rosana Goldbeck's coordination.
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Vanessa Sinhorette Teixeira is an undergraduate student in Biological Sciences at UNICAMP and is currently performing a project “Evaluation of ethanol production capacity in hydrolysed bagasse by different industrial strains of S. cerevisiae”. She is supervised by Prof. Rosana Goldbeck.
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Aureliano received his a bachelor’s degree in Food Engineering from Federal University of Pará (UFPA-2014). During his undergraduation, he gained experience in process fermentation of cocoa (Theobroma cacao), as well as phenolic compounds including extraction, quantification, antioxidant capacity and chromatographic analysis of bioactive compounds of Amazonian matrices. He also worked in the quality control field at Center of Valorization Agro-food, pharmaceutical and cosmetics of Bioactive Compounds from Amazonian (CVACBA) during the past three years, where he obtained experience in standard operating procedures.
In February of 2014, Aureliano started his master's project in Food Engineering at University of Campinas (UNICAMP), with the thesis: “The role of the yeast Saccharomyces cerevisiae in the stabilization of emulsions during the industrial production of biofuels” and is supervised by Prof. Andreas Karoly Gombert.
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Carla F S Vieira graduated in Food Engineering from Federal University of Viçosa in 2014, with sandwich period at École Nationale Supérieure d'Agronomie et des Industries Alimentaires, France, in 2011 and 2012, where she studied industrial development. During her internship at Laboratoire de Réactions et Génie de Procédés, she worked with napine protein hydrolysis, chromatography analysis (HPLC), analysis of functional properties (foaming and emulsions), and microbial inhibition tests in the protein and its hydrolysates. During her undergraduate research project (Title: "Development of mixed nectar and jellies of araçá-boi and apple") she obtained experience in product formulation, physio-chemical and sensory analysis. She also participated in the Laticínios Porto Alegre internship program on quality control.
Carla started her Master Degree project in Food Engineering at University of Campinas (UNICAMP), in September 2014. Her thesis is titled: "Selection and improvement of yeasts capable of fermenting pentoses through evolutionary engineering" under Prof. Dr. Francisco Maugeri Filho's coordination.