Biotechnology: in you life, daily
In the last 60 years there has been a spectacular advance of scientific knowledge about the genetic material of all living beings, the knowledge that is making possible great contributions to the quality of life of our society and opening many fields in which biotechnology provides strategies based on the use of living beings to improve different human activities. The conference aims to explain the concept of biotechnology and its wide historical journey to its current state, commenting on the basis of scientific knowledge that has allowed the development of biotechnological advances in areas of great repercussion, such as the environment, without neglecting aspects ethical and social of maximum importance for the proper assessment of the enormous potential of biotechnological approaches in all these fields of great human interest.
Request lecture
Tradition and science in the art of wine
For wine lovers there is no doubt that producing it is an art. In every work of art, raw materials for its creation are fundamental but the artist's hand is the key to the result. It is indisputable that the amount of grapes and must are important to obtain a quality wine but yeast is the metabolic artist of wine, responsible for its production and an important part of its organoleptic and sensory properties. In the conference there is a review of the contributions of yeast in oenology and knowledge about these microorganisms that science contributes to the tradition of making wine.
Request lecture
Brief CV
Emilia Matallana Redondo is Professor of Biochemistry and Molecular Biology at the University of Valencia and director of the Institute of Integrative Systems Biology (I2SYSBIO), a Joint Institute of Collaborative Research in which the University of Valencia and the Spanish National Research Council (CSIC) participate. Member of the I2SYSBIO Industrial Yeasts Biotechnology Group, she has extensive experience in molecular biology of yeasts and her research during the last 20 years has been oriented to the biotechnology of wine yeasts, an area where she has published more than 40 JCR articles in international magazines. In addition, it has directed various research projects for the biotechnological improvement of yeast, mainly for the food industry, but also for other purposes, such as the production of bioethanol in collaboration with industrial partners. She has participated in different research evaluation agencies (ANEP, CIEMAT, ERA-IB), as an expert in food biotechnology. Parallel to her research in biotechnology, she has developed a wide activity of scientific teaching and communication in this field, and more specifically on genetically manipulated organisms (OGM), its scientific foundations, benefits and potential risks. She has taught numerous lectures for the general public, has prepared an introductory course on biotechnology for people over 55 and also audiovisual material for the University of Valencia. She has translated into Spanish the books ¿Un futuro sostenible? El cambio global visto por un científico preocupado, by Fernando Sapiña and Mi vida en la ciencia. Las aportaciones de un biólogo excepcional, by Sydney Brenner, of the collection "Sin Fronteras" of the Scientific Culture and Innovation Unit and Publications of the University of Valencia.
More information
- La Universitat Respon. Són saludables els Transgènics?
- Mucho más que etanol (E Matallana & A Aranda, 2013)
- Vintner’s Dream: Oil Additive Could Aid in Wine Production (Scientific American 2018)
Social networks
- @EmiliaMatallana
- @MMolWineYeast
- @I2SysBio
- @BiologiquesUV
- @CdCienciaUV
- @MednightGTS
Stimulating scientific vocations is a project of the Scientific Culture and Innovation Unit of the University of Valencia, which has co-funding from the Spanish Foundation for Science and Technology and the Ministry of Science and Innovation..
