BIO

Dr. Peris has a Ph.D. in Biotechnology, in 2012 at University of Valencia. David Peris has a yeast evolutionary biology and biotechnological applications background. He is a postdoctoral research fellow in University of Oslo to study mechanisms of speciation in fungal organisms, while continuing studying the generation of yeast biodiversity, reticulate evolution, and the applications of yeasts to the industry. He has also developed his research in the Institute Cavanilles of Biodiversity and Evolutionary Biology at University of Valencia (FPI Fellow), in the University of Manchester, in the University of Wisconsin-Madison (Postdoc), and in the Institute of Agrochemistry and Food Technology (IATA) – CSIC (Marie Curie Postdoc Fellow). Dr. Peris has been lecturer of basic genetics and evolutionary biology. He has mentored undergraduates, PhD students, and postdocs, and he was also president of the regional Section of Spanish Scientists in USA (ECUSA) - Midwest from 2015 to 2017, developing mentoring and outreach programs. Dr. Peris is co-author of 22 papers (3 were submitted) in indexed international journals (2 of them were journal covers, 1 is top 1% cited in 2018), 1 review, 2 in a national journal and he was involved in 11 research projects. He has been reviewer of 10 international journals, and he has participated in different international conferences, contributing with posters and talks. He has also been awarded with 5 travel grants, 1 professional development award, 2 research grants, 1 oral talk prize and he has displayed 3 intellectual disclosure reports and 2 patents are under licensing.

Publications in google scholar: http://goo.gl/jfahYH.

ResearcherID: https://goo.gl/DohfTJ

Curriculum Vitae

 

 

DavidPerisImagen relacionada

 

Scientific interests

Biodiversity, ecology and evolution of Saccharomyces species

Biotechnological application of wild and synthetic yeasts

Reticulate evolution in the adaptation to new environments

Saccharomyces genus as a model to understand human diseases and evolution

 

yeast

 

Marie Curie Project (Horizon 2020) - MITOGRESSION

Resultado de imagen para Marie Curie fellowship

MitogressionWine global demand is decreasing due to a shift in consumer preferences and cultural changes. The EU is a GLOBAL LEADER in WINE production, whose wine companies wants to decrease ethanol content, while improving organoleptic properties to deal with these new demands. YEASTS, mainly Saccharomyces cerevisiae, play a KEY ROLE during wine fermentation, when alcohol and the main flavors are produced. Application of new yeasts, produced by genetic engineering, is limited due to the non-acceptance of Genetically Modified Organisms (GMOs). We PROPOSE to apply non-GMO methodologies, to obtain IMPROVED YEASTS by the generation of yeast strains (cybrids), with mitochondrial genomes (mitogression) from non-cerevisiae species, or hybrids, increasing yeast DIVERSITY, to select strains whose fermentation products match wine company expectations. We will ANSWER some BASIC research QUESTIONS: how is genotype molded by the presence of a foreign mitochondrial genome? Are these changes common between independent experiments and wild isolates? And, are evolved strains starting to show evidence of speciation from their ancestors? The results of this project will IMPACT the WINE INDUSTRY by generating new potential commercial strains, and future collaborations. The knowledge gained through this proposal will demonstrate to the scientific community the use of novel methodologies as well as expose the general public to the importance of biodiversity for industrial processes and how the transfer of genetic material and experimental evolution can produce beneficial traits for our societies.

 

Design downloaded from free website templates.