Laura García Calvo

I work as a research scientist at Nofima, as part of the Microbiology group in the department of Food safety and quality. My main research field is centered around the production of future food ingredients with the help of useful microorganisms. Among the methodology we apply are advanced molecular biology techniques, precision fermentation and proteomics. I am very interested in the topic of circular bioeconomy and have professional experience within this field, mainly focusing on the valorization of side streams from the food and feed industry (moving away from the concept of “byproducts” and towards “plus products”). My educational background includes a bachelor’s degree in veterinary medicine and a PhD in Industrial Biotechnology and Microbiology (Universidad de León, Spain, 2018). During my PhD and postdoctoral research, I worked with bioprospecting, recombinant protein production, proteomics, MS-based metabolomics and enzymatic valorization of plant-based side streams. I would love to be contacted by other researchers interested in the field of precision fermentation to produce food ingredients, and I am particularly interested in applying circular bioeconomy approaches.