David Peris, postdoctoral researcher in the Department of Biosciences at the University of Oslo (UiO), senior researcher in the Department of Health at the Valencian International University (VIU) and member of the Spanske Forskere I Norge (SFNO-IENO), has recently awarded a Researcher Project for Scientific Renewal from The Research Council of Norway (RCN).

Dr. Peris obtained the Biology and Biochemistry bachelor’s degrees and Ph.D. in Biotechnology at University of Valencia in 2005/2007 and 2012, respectively. Then, he started a 5-year postdoctoral fellow at University of Wisconsin-Madison, and later a 2-year Marie Sklodowska Curie postdoctoral fellow at Institute of Agrochemistry and Food Technology – CSIC. In 2019, Dr. Peris joined the UiO as a postdoc under the Speciomics project leaded by Dr. Inger Skrede. Now, from December 2021 Dr. Peris will be the group leader of a 5-year project from RCN: “Effects of polyploidization during adaptive evolution in yeasts”.

The research of Peris’ Lab will improve pipelines to develop new yeasts with applications in the food chain.

Dr. David PerisPeris’ research — which focuses on the mechanisms of speciation and adaptation of fungi to wild and industrial environments — seeks to develop new yeasts by combining the available yeast biodiversity with molecular tools. Specifically, the selection of necessary traits that facilitate the fungal adaptation to a new environment, such as the stressful condition of an industrial fermentation, could increase the efficiency of industrial processes.

Dr. Peris is currently supervising two Ph.D. and two Master students at the UiO, and describes his work in the overlap area of wet lab (bench work: microbial manipulation and cultures, phenotype characterization, molecular techniques) and dry lab (bioinformatics: genomics and other omics using python and R). Peris’ lab will be placed at the fourth floor of the Kristine Bonnevies hus with his Oslo Mycology Group colleagues.

“In this new adventure, I will intend to build an interdisciplinary team of microbiologists, evolutionary and synthetic biologists, bioinformaticians and mathematical modelers able to develop techniques to generate and select new yeasts that can contribute with valuable-compound products as well to maintain food derivatives longer in the food system”, says Dr. Peris.

Attention: A postdoctoral position will be offered in early 2022

 

 

 

Find more information in: https://www.mn.uio.no/ibv/english/people/aca/davidper/