About this research group...

The Fermentation Solutions Research Group focuses on white biotechnology fermentation processes, on the resulting by-products and value-added biomolecules, using renewable sources of carbon and nutrients (e.g. sugarcane). The use of white biotechnology is essential for the future competitiveness of European industry, providing a sound technological base for a sustainable society and bioeconomy and for the development of bioindustries of the future. This line works on the development and improvement of fermentation processes for industry, on finding attractive solutions for their by-products and disruptive applications for the produced biomolecules. Applied research and market driven innovative solutions for cosmetic and skin care, pharmaceutical, food and animal feed and materials applications with strong engagement of companies at an early phase of product development. Activities are settled in a profound link and interaction with European and International industries.

This group involves a multidisciplinary team to respond to R&I challenges with a wide range of competences, and is organized in 3 laboratories:

Group Leader

Raquel Madureira



Strain design and fermentation lab


Uses in-house built software products for microorganisms design, genome editing tools, metabolic and physiological engineering to develop efficient fermentative processes, which are optimized on lab-scale bioreactors to obtain large amounts of value-added bio-products/biomolecules, e.g. high value terpenoids for the pharma, cosmetic, and food industries.


Senior Researchers
Research Assistants
Software Developers
PHD Students
MSC Students
  • Iyad Abudiab
  • Sarah Baetens Toxtle


Carsanba E, Papanikolaou S, Fickers P, Erten H. (2019). Screening various Yarrowia lipolytica strains for citric acid production. Yeast. 36: 319-327. DOI: 10.1002/yea.3389

Aguiar TQ, Santos SB, Martins IM, Domingues L, Oliveira C. (2019). Production and bioengineering of recombinant pharmaceuticals. In Proteins: Sustainable Source, Processing and Applications, Chap. 9. Academic Press, pp. 259-293. ISBN: 978-0-12-816695-6

Correia J, Resende T, Baptista D, Rocha M. (2019). Artificial intelligence in biological activity prediction. Advances in Intelligent Systems and Computing, 1005 (PACBB 2019), 164-172.

Bonny AR*, Fonseca JP*, Park J, El-Samad H. (2020). TuNR: Orthogonal Control of Mean and Variability of Endogenous Genes in a Human Cell Line. Nature Communications. *equal contribution.

Oliveira C & Domingues L. (2018). Guidelines to reach high-quality purified recombinant proteins. Applied Microbiology and Biotechnology 102, 81-92. DOI: 10.1007/s00253-017-8623-8

Biomolecules innovation lab


Focused on understanding and unfolding the potential of different sustainable biomolecules produced via fermentative processes, aiming to create new products and business opportunities in the fields of cosmetics, pharma, nutrition and biomedicine.


Senior Researchers
Research Assistants/ PhD Students
MSC Students
  • Dário Batista
  • Marco Duarte
  • Raquel Pires
  • Francisco Osório
  • Marta Seara
Other Collaborators
  • Ana Helena Alves Costa
  • Tania Neto


Cholesterol, inflammation, and phospholipids: COVID-19 share traits with cardiovascular disease. BBA Molecular and Cell Biology of Lipids, 2021, 1388-1981.

Mapping local patterns of childhood overweight and wasting in low- and middle-income countries between 2000 and 2017. Nature Medicine, 2020; 26: 750-759.

Therapeutic application of antibody fragments in autoimmune diseases: current state and prospects. Drug Discovery Today, 2018; 23: 1996-2002.

Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota. Journal of Functional Foods. 2019; 59: 101-109.

Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: in vitro and animal approaches. 2016; 11: 3621-3640.

Valorisation of fermentation by-products lab


Ana Monteiro, Diogo Paquincha, Florinda Martins, Rui P. Queirós, Jorge A. Saraiva, Jaroslava Svarc-Gajic, Natasa Nastic, Cristina Delerue-Matos, Ana P. Carvalho. Liquid by-products from fish canning industry as sustainable sources of w3 lipids. (2018). Journal of Environmental Management 219, 9-17. https://doi.org/10.1016/j.jenvman.2018.04.102

Campos D. A., Valetti N. W., Oliveira A., Pastrana-Castro L. M., Teixeira J. A., Picó G., (2017), Platform design for extraction and isolation of Bromelain: Complex formation and precipitation with carrageenan, Process Biochemistry, 54:156-161, DOI: 10.1016/j.procbio.2016.12.014.

Oliveira CSS, Silva MOD, Silva CE, Carvalho G, Rei MAM (2018). Assessment of Protein-Rich Cheese Whey Waste Stream as a Nutrients Source for Low-Cost Mixed Microbial PHA Production. Applied Sciences 8(10):1817. doi:10.3390/app8101817

de Souza Simões, Araújo, J. F., Vicente, A. A. & Ramos, O. L. (2020). Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables. Food Hydrocolloids, Vol: 100, 105357. DOI: 10.1016/j.foodhyd.2019.105357

Costa P, Velasco CV, Loureiro JM, Rodrigues AE (2016). Effect of cosmetic matrices on the release and odour profiles of the supercritical CO2 extract of Origanum majorana L. International Journal of Cosmetic Science, 38, 364-374.