1. CONICET
  2. CONICET Community
  3. DIEGO LIBKIND FRATI
CONICET Community

LIBKIND FRATI, DIEGO

Principal researcher

SPECIALITY:

Biodiversidad, conservación y biotecnologia de levaduras de ambientes naturales

Scientific discipline:

Food engineering and Biotechnology - Environment, Conservation and Sustainability

Topic:

Diversity and Biotechnology of patagonian native yeasts with special focus on extreme environments and Nothofagus forests

Workplace

INSTITUTO ANDINO PATAGONICO DE TECNOLOGIAS BIOLOGICAS Y GEOAMBIENTALES (IPATEC, CONICET-UNCOMA) Depends on
Address:
AV DE LOS PIONEROS 2350, 8400 - San Carlos de Bariloche - Río Negro - Argentina

S&T Expertise*

Microbiología aplicada, con énfasis en levaduras naturales e industriales. Aislamiento de levaduras de ambientes naturales e industriales, sistemática y taxonomía de levaduras. Análisis de compuestos de fotoprotección y metabolitos secundarios de interés industrial. Colecciones microbianas. Fermentaciones y microbiología cervecera. Genómica y biología molecular de levaduras. Levaduras cerveceras, genética, manejo y re-utilización. Desarrollo de levaduras cerveceras. *Information provided by the agent in SIGEVA

Lines of Investigation

Biodiversidad y biotecnología de levaduras nativas Natural and exact sciences - Biological sciences - Cell biology, microbiology
Desarrollo de levaduras cerveceras/ producción de metabolitos secundarios Engineering and technologies - Industrial biotechnology - Technological bioprocessing, biocatalysis, fermentation

Technological Capacities

  • 6. Biological sciences
    • 2. Biology/Biotechnology
      • 2.2. Cellular and Molecular Biology
      • 2.3. Genetic Engineering
      • 2.4. In vitro Testing, Trials
      • 2.5. Microbiology
    • 3. Genome Research
      • 3.1. Bioinformatics
      • 3.3. Population genetics
    • 6. Industrial Biotechnology
      • 6.12. Fermentation
  • 7. Agriculture and Marine Resources
    • 3. Resources of the Sea, Fisheries
      • 3.1. Aquaculture
  • 8. Agrofood industry
    • 1. Technologies for the food industry
      • 1.1. Drink Technology
      • 1.2. Food Additives/Ingredients/Functional Food
      • 1.3. Food Packaging/Handling
      • 1.4. Food Processing
      • 1.5. Food Technology
    • 2. Food quality and safety
      • 2.1. Detection and Analysis methods
      • 2.2. Food Microbiology/Toxicology/Quality Control
      • 2.3. Safe production methods
    • 3. Micro- and Nanotechnology related to agrofood

Key Words

CervezaBeeryeastLevadurasGenómicaBiotecnologíagenomicsBiotechnology

Education

1996 - 2001

Licenciado en CIencias Biológicas

UNIVERSIDAD NACIONAL DEL COMAHUE


S&T HR Training

Director of
RANALLI, NATALIA
Scientific Research Career at CONICET
BURINI, JULIETA AMALIA
Scholars
CARUSO, MARÍA AGUSTINA
Scholars
ROMERO ROJAS, DANAE MACARENA
Scholars
TOLLEY, ROCIO MARIA
Scholars
Co-director of
LÓPEZ, JOSÉ LUIS
Scientific Research Career at CONICET
ANTUÑA, CAROLINA
Scholars
BIANCHI, MARÍA AGOSTINA
Scholars
BOLOGNINO, IGNACIO
Scholars

Science and Technology Production

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Services

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