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Helen Treichel

Prof. Helen Treichel is graduated in food engineering from the Federal University of Rio Grande (1999), completed a master’s degree from the State University of Campinas (2001), and obtained a Ph.D. in food engineering from the State University of Campinas (2004). Currently a professor and researcher at the Federal University of Fronteira Sul (UFFS)—Campus Erechim. She operates in undergraduate courses in environmental engineering and agronomy and is a permanent professor in the Graduate Program in Environmental Science and Technology (UFFS-Campus Erechim) and Food Science and Technology (UFFSCampus Laranjeiras do Sul). She has 260 articles published in periodicals of international prestige, h-factor 32, 6 books, 43 book chapters, more than 400 papers presented and published in Annals of events, and 3 patents. She acts as a leader of the Agro-energy research group. She has experience in the bioprocess and microbiology area, working on the following topics: Biochemical Engineering, Biochemical Processes, Design of Experiments and Process Optimization, Production, Purification, Immobilization, and Enzymes Application of Pretreatment and Use of Agro-Industrial Waste Fermentation Process, Biomass, Bioenergy, and Biofuels.

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Yeasts: From Nature to Bioprocesses

Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.

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