Faculty
Andreas’ main areas of interest are: yeast physiology, biotechnology and experimental evolution; science for children. He is involved with academic research and teaching at the University of Campinas (Brazil) and holds a position as associate professor within the School of Food Engineering. Andreas has also acted as a consultant for different companies, in the field of industrial microbiology.
Andreas obtained his M.Sc., Ph.D. and Habilitation (Livre-Docência) from the University of Sao Paulo (USP). The experimental part of his Ph.D. was carried out in the group of Prof. Jens Nielsen at the Technical University of Denmark (DTU). Later, he performed post-doctoral research at the University of Minho (Portugal) with Dr. Lucilia Domingues and at the Delft University of Technology (The Netherlands), with the group of Prof. Jack Pronk. Recently, Andreas spent a full sabbatical year at Harvard University, in the group of Prof. Michael Desai.
Marcus Forte is currently an Assistant Professor in Food Engineering Faculty (FEA) at UNICAMP. Prior to joining UNICAMP, he was working as an Assistant Professor in the Engineering School of Lorena (EEL) at University of São Paulo (USP). Dr. Forte graduated in Food Engineering (2006) at Federal University of Paraíba (UFPB), his MSc (2008) and PhD (2013) in Food Engineering were carried out at UNICAMP, supervised by Prof. Dr. Francisco Maugeri Filho and Prof. Dr. Maria Isabel Rodrigues, where a part of his PhD was carried out at Université Blaise Pascal (France). Dr. Forte did his post-doctoral research (2014) in the Department of Food Engineering where he worked as a researcher and as a contributing professor.
Dr. Forte has experience in Food Engineering area, with emphasis on Bioprocess Engineering. His research focuses (i) Downstream Processing, (ii) Alternative processes for lignocellulose biomass pre-treatment (ionic liquids) and its biotechnological application (fermentation and enzymatic reactions), (iii) Detoxification of conventional lignocellulose biomass hydrolysate (adsorption). Additionally, Dr. Forte has worked with Design of experiments and process optimization by ‘Response Surface Analysis methodology’ in collaboration with Prof. Rodrigues.
Rosana Goldbeck graduated in Food Engineering (2005) at Federal University of Rio Grande (FURG). Dr. Goldbeck obtained her MSc (2008) and PhD (2012) in Food Engineering by University of Campinas (UNICAMP) and a part of her PhD was carried out at Prof. Pau Ferrer's group in Universitat Autònoma de Barcelona (UAB). Dr. Goldbeck did her post-doctoral research at Brazilian Bioethanol Science and Technology Laboratory (CTBE) of the Brazilian Center for Research in Energy and Materials (CNPEM).
Presently Dr. Goldbeck is an Assistant Professor in Food Engineering Faculty (FEA) at University of Campinas (UNICAMP). Her experience is mainly in Biotechnology with emphasis on fermentation processes, production and purification of enzymes, cloning and expression of heterologous proteins, enzymatic hydrolysis and production of biofuels (Bioethanol) and other value-added bioproducts (xylo-oligosaccharides) from agro-industrial residues. Dr. Goldbeck's activities involve teaching, researching and supervising students (graduate and postgraduate) in the area of Biotechnology and Bioengineering.
Francisco Maugeri Filho
Francisco Maugeri Filho holds a degree in Food Engineering from the State University of Campinas (UNICAMP, 1976) and doctorate (PhD) in Biochemical Engineering from the Institut National des Sciences Appliquées (France, 1980). He conducted his post-doctoral research at the University of Reading (UK, 1989-1991) in the area of Biochemical Engineering. Since 1980, Prof. Maugeri has been a member of faculty at Food Engineering, State University of Campinas (Unicamp, Campinas, São Paulo).
Maria Isabel Rodrigues started her career at Unicamp as food technician. She graduated in food engineerig in 1985 from the Faculty of Food Engineering, UNICAMP. She finished her master's in 1989, performing the experimental part of her course, in Toulouse, in France. In 1987 she worked as a researcher in Coopersucar, returning to FEA as a teacher in 1989. In 1993 she obtained her doctorate, performing part of the program in Reading in England. In 2001 she received the title of Associate Professor.
Dr. Rodrigues worked with design of experiments and process optimization since 1990, and in 1995, she created the discipline in graduate school at FEA, offering all semester course for 40 students and "in company" for companies, universities and other institutions. In 2005 she published the book "Design of Experiments and Process Optimization", together with Prof. Dr. Antonio Francisco Lemma, statistical holder of ESALQ and in 2009 the 2nd. revised and expanded edition of the book. She retired in 2009 from the Faculty of Food Engineering (Unicamp), continuing as a volunteer teacher in the course graduate.