Luciano Armiliato

I've majored in Food Engineering at Federal University of Santa Catarina and I completed my Master and PhD degrees at Unicamp. The subject of the research was citric acid production by yeast strains. I've studied the kinetics of the fermentation and calculations of yield and productivity. I also optimized the fermentation conditions through Design of Experiments (DOE) technique, decreasing the cost of the fermentation media in 80 and increasing the yield in 20. After my PhD I moved to ITAL while I develop my work based in thermobacteriology, lethal rate calculations to achieve commercial sterilization, FDA regulations and HACCP. In 2011 I started working at CTC where I have been responsible for the calculations of a Biobutanol fermentation with vacuum extraction; installation and commissioning of a multi-functional pilot plant (4 k liters capacity); and was responsible for the infrastructure for the building of an entire new scientific laboratory. I was also in charge of the restructuring of a laboratory and a pilot plant area to comply with the Brazilian regulations and thus be able to work with GMO. I was responsible for elaborating three dossiers to get CQB approval allowing these areas to perform experiments with GMO strains. I was also a member of safety team being responsible for Biosafety training, elaboration of Safety and IIPP manuals and writing operational SOPs. Moreover, I ran fermentations pilot (4 x 1 k liters) and demonstration (80 k liters) scales using regular and GMO strains for competition tests and aiming for yield increase. (Source: Lattes Curriculum)