Biotechnology & Synthetic Biology
Our work focuses on engineering yeast strains for more sustainable and efficient industrial processes. We combine computational tools with systems and synthetic biology approaches to explore the potential of conventional and non-conventional yeasts, redesign cellular metabolism and develop new biosynthetic solutions for industrial, food and beverage applications.
- Exploring conventional and non-conventional yeasts for biotechnology
- Metabolic engineering and “new-to-nature” synthetic pathways
- Wine-making and other food and beverage fermentation processes


