Felipe B. Beato is a Fermentation Researcher in the Alchemy project (a collaboration between Amyris Inc. and the Biotechnology School of UCP) focused on the economic valorization of coproducts and on the development of new ingredients for food, animal feed, cosmetic and pharmaceutical applications.
Felipe holds a Bachelor´s degree in Biology at University of Campinas (UNICAMP) and a Master’s degree in Biotechnology at University of São Paulo (USP). He has gained experience in the R&D and Process Development fields over the past 9 years, working mainly with Fermentation and Downstream Process Development, Technology Transfer and Technical Support to Industrial Scale.
Felipe B. Beato, Basti Bergdahl, Carlos A. Rosa, Jochen Forster, Andreas K. Gombert, Physiology of Saccharomyces cerevisiae strains isolated from Brazilian biomes: new insights into biodiversity and industrial applications, FEMS Yeast Research, Volume 16, Issue 7, November 2016, fow076, https://doi.org/10.1093/femsyr/fow076
Centre for Biotechnology and Fine Chemistry (CBQF)