Andreas is passionate about yeast and has always worked interdisciplinarily, on the border between biology and engineering. Together with several graduate students, postdoctoral researchers and undergrads, along his career he has carried out work on the physiology, metabolism, metabolic engineering, evolution and ecology of microorganisms, mainly in the context of industrial biotechnology. 

Andreas was educated as a chemical engineer at the University of São Paulo (USP, 1992), where he also pursued his M.Sc. and Ph.D. under the supervision of Prof. Beatriz Kilikian. During his Ph.D., he had the opportunity to join the group of Prof. Jens Nielsen (Technical University of Denmark, 1999-2000). Later, he performed post-doctoral research with Profs. Lucília Domingues (University of Minho, Portugal, 2003-2004), Jean-Marc Daran and Jack Pronk (Delft University of Technology, The Netherlands, 2006-2008), and Michael Desai (Harvard University, 2019). After having worked as Assistant and Associate Professor at USP (1997-2013), he joined the Faculty of Food Engineering (FEA) at the University of Campinas (Unicamp), where he currently works as a Professor.

Besides research, teaching is also part of Andreas' main interests and he explores new methodologies, such as the flipped classroom. He is also involved in popularizing science and to this end he carries out literacy activities in microbiology with children in different schools, he translated a book about yeast and  participated in the recording of podcasts and interviews. Andreas is a member of the editorial board of the scientific journal FEMS Yeast Research and one of the three delegates representing Brazil at the International Commission on Yeasts (ICY).

Marcus Forte is currently an Assistant Professor in Food Engineering Faculty (FEA) at UNICAMP. Prior to joining UNICAMP, he was working as an Assistant Professor in the Engineering School of Lorena (EEL) at University of São Paulo (USP). Dr. Forte graduated in Food Engineering (2006) at Federal University of Paraíba (UFPB), his MSc (2008) and PhD (2013) in Food Engineering were carried out at UNICAMP, supervised by Prof. Dr. Francisco Maugeri Filho and Prof. Dr. Maria Isabel Rodrigues, where a part of his PhD was carried out at Université Blaise Pascal (France). Dr. Forte did his post-doctoral research (2014) in the Department of Food Engineering where he worked as a researcher and as a contributing professor.

Dr. Forte has experience in Food Engineering area, with emphasis on Bioprocess Engineering. His research focuses (i) Downstream Processing, (ii) Alternative processes for lignocellulose biomass pre-treatment (ionic liquids) and its biotechnological application (fermentation and enzymatic reactions), (iii) Detoxification of conventional lignocellulose biomass hydrolysate (adsorption). Additionally, Dr. Forte has worked with Design of experiments and process optimization by ‘Response Surface Analysis methodology’ in collaboration with Prof. Rodrigues.

Rosana graduated in Food Engineering (2005) at Federal University of Rio Grande (FURG). Dr. Goldbeck obtained her MSc (2008) and PhD (2012) in Food Engineering by University of Campinas (UNICAMP) and a part of her PhD was carried out at Prof. Pau Ferrer's group in Universitat  Autònoma de Barcelona (UAB). Dr. Goldbeck did her post-doctoral research at Brazilian Bioethanol Science and Technology Laboratory (CTBE) of the Brazilian Center for Research in Energy and Materials (CNPEM).

Presently Dr. Goldbeck is an Assistant Professor in Food Engineering Faculty (FEA) at University of Campinas (UNICAMP). Her experience is mainly in Biotechnology with emphasis on fermentation processes, production and purification of enzymes, cloning and expression of heterologous proteins, enzymatic hydrolysis and production of biofuels (Bioethanol) and other value-added bioproducts (xylo-oligosaccharides) from agro-industrial residues. Dr. Goldbeck's activities involve teaching, researching and supervising students (graduate and postgraduate) in the area of Biotechnology and Bioengineering. 

Francisco holds a degree in Food Engineering from the State University of Campinas (UNICAMP, 1976) and doctorate (PhD) in Biochemical Engineering from the Institut National des Sciences Appliquées (France, 1980). He conducted his post-doctoral research at the University of Reading (UK, 1989-1991) in the area of Biochemical Engineering. Since 1980, Prof. Maugeri has been a member of faculty at  Food Engineering, State University of Campinas (Unicamp, Campinas, São Paulo).

Maria started her career at Unicamp as food technician. She graduated in food engineerig in 1985 from the Faculty of Food Engineering, UNICAMP. She finished her master's  in 1989, performing the experimental part of her course, in Toulouse, in France. In 1987 she worked as a researcher in Coopersucar, returning to FEA as a teacher in 1989. In 1993 she obtained her doctorate, performing part of the program in Reading in England. In 2001 she received the title of Associate Professor.

Ph.D Rodrigues worked with design of experiments and process optimization since 1990, and in 1995, she created the discipline in graduate school at FEA, offering all semester course for 40 students and "in company" for companies, universities and other institutions. In 2005 she published the book "Design of Experiments and Process Optimization", together with Prof. Dr. Antonio Francisco Lemma, statistical holder of ESALQ and in 2009 the 2nd. revised and expanded edition of the book. She retired in 2009 from the Faculty of Food Engineering (Unicamp), continuing as a volunteer teacher in the course graduate.

The statistics platform developed by her is available at Protimiza Experimental Design