Researcher. Efficient and Sustainable Processes
Biotechnology, circular economy, valorisation of food by-products, food safety
Parque Tecnológico de Bizkaia Astondo Bidea. Edificio 609 48160 - Derio (Bizkaia) Spain
PhD in Food Quality and Safety (2019) specialized on microbiology, food quality and valorisation of food derived by-products by solid state fermentation (SSF) and submerged fermentation (SmF). Involved in European, national and regional projects focused on the food industry sustainability, specifically on the management, valorisation and recovery of food by-products. Currently involved in microalgae and filamentous fungi fermentation to obtain high-added value products and alternative protein sources as part of a valorisation strategy in food-processing industry. Working on design, operation and optimization of bioreactors, induction of cellular metabolism towards obtaining compounds of interest, isolation of environmental strains and generation and validation of fermentation models (SSF and SmF). Focused also on the effect of fermentation conditions in several by-products and the biomasses obtained; chemical oxygen demand reduction of by-products, biomass characterization, extraction of compounds of interest such as, polyphenols, proteins, and protein hydrolysates, bioactivity analysis (antihypertensive and antioxidant activity) and preliminary technical and economic analysis of the selected processes.