EDUCATION
1988 – 1992 University of Valencia, Valencia, Spain. PhD in Microbiology. Supervisors: Dr. Daniel Ramón and Dr. Tomás Huerta.
1988 University of Valencia, Valencia, Spain. MsC in Microbiology. Supervisors: Dr. Daniel Ramón and Dr. Tomás Huerta
1988 – 1992 University of Valencia, Valencia, Spain. BsC Biology.
RESEARCH POSITIONS
since 1995 Researcher (Since 2006 Full Research Professor), Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Spain
1993 – 1994 Postdoctoral Researcher, Prof. Michael G. Cumsky’s laboratory, Department of Molecular Biology and Biochemistry, University of California, Irvine, USA
INSTITUTIONAL RESPONSIBILITIES
since 2011 Director, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Spain
2000 – 2004 Vice-director, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Spain
TEACHING POSITIONS
since 1997 Assistant Professor, Department of Food Technology, University of Valencia, Spain
1998 – 1992 Teaching assistant, Department of Microbiology, University of Valencia, Spain
COMMISSIONS OF TRUST
2009 – 2013 Coordinator of Food Science and Technology Area, National Evaluation & Foresight Agency, Ministry of Economy and Competitiveness, Spain
2005 – 2009 Member Evaluation Committee in Food Technology, Ministry of Science, Spain
2009 – 2013 Scientific Advisor to the President of CSIC
since 2005 Member of the International Commission of Yeasts (ICY)
since 2006 Member of the Scientific Committee, Working Group Qualified Presumption of Safety-yeast, EFSA, EU
since 2001 Editorial Board of: FEMS Yeast Research, Antonie van Leeuwenhoek, Yeasts, International Journal of Food Microbiology.
ORGANISATION OF SCIENTIFIC MEETINGS
2013 Organizer. EMBO Conference - Comparative Genomics of Eukaryotic Microorganisms: Complexity Patterns in Eukaryotic Genomes. San Feliu de Guixols, Spain.
2009 Organizing committee. First Conference on: Comparative genomics of eukaryotic microorganisms (EMBO). San Feliu de Guixols, Spain.
2005 Organizing committee. XXIVth International Specialized Symposium on Yeasts.
MEMBERSHIPS OF SCIENTIFIC SOCIETIES
since 1989 Member, Spanish Society for Microbiology
2009-2013 President of the Specialized Group of Yeast and filamentous fungi of Spanish Microbiology Society (SEM)
RESEARCH INTEREST
Yeasts are responsible of many biotechnological processes, such as the production of fermented foods and beverages, biomass, ethanol, proteins, vitamins, pigments, and flavoring compounds. These yeasts of biotechnological interest are highly specialized organisms evolved to utilize their full potential under a variety of environments and ecological niches. We are interested in the study of the mechanisms involved in these processes of adaptation that have shaped the yeast genomes. Among other questions, we are currently working on three main topics:
(i) the development and application of molecular techniques for species identification and strain differentiation in yeasts of biotechnological interest (starters and spoilage yeasts).
(ii) the role of chromosomal rearrangements in yeast adaptation and speciation, and the acquisition of new gene functions of adaptive value through gene and genome duplication, interspecific hybridization and lateral gene transfer.
iii) Regulatory and metabolic studies of gene expression related to the molecular mechanisms of stress response in wine yeasts by omic analysis techniques and modeling
iv) The role of interspecific hybridization in generating yeasts better adapted to fermentation conditions.
v. The use of global analysis techniques (genomics, transcriptomics, proteomics, metabolomics, etc.) to understand the interaction of parental genomes present in the hybrids, which give them new properties of biotechnological interest
vi) The study of food yeasts as potential emerging pathogens: molecular basis of pathogenicity, comparative genomics and proteomics of pathogenic and non-pathogenic strains.
The results of this research are applicable to the following topics of interest to the industry:
1. Application of molecular techniques for the identification and characterization of yeast in fermentation processes.
2. Development of starter cultures for their use in alcoholic fermentations.
3. Breeding yeasts by non-GMO techniques such as directed evolution, intra and inter-specific hybridization as well as genetic engineering. These techniques are being applied for the improvement of industrial yeasts such as the increase of the glycerol production, the decrease of ethanol yield, tolerance to low temperatures, growth in nitrogen-limiting conditions, the production of fermentation aromas and the release of varietal scents.
Lainy Jaimar Ramirez Aroca
Romain Minebois 
Ana Cristina Adam Traver
Laura Pérez Traves
Alba Contreras Ruiz
