Carlos E. Costa

Research Grant


Career

  • Since  2024: Senior Technician, Universidade do Minho

Qualifications

  • 2022: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • 2016: Master Program in Plant Molecular Biology, Biotechnology and Bioentrepreneurship ECUM, Universidade do Minho

Roles and Responsibilities

  • Since  2024: Events / Communication, Universidade do Minho
  • Since  2024: Senior Communication Technician Labbels
  • 2022 - 2024: Establishing sustainable lactone bioproduction from a systems metabolic engineered industrial cell factory: Ashbya gossypii
  • 2022 - 2024: Establishing sustainable lactone bioproduction from a systems metabolic engineered industrial cell factory: Ashbya gossypii
  • 2022 - 2022: Isolation of industrial yeast strains
  • 2018 - 2022: Resveratrol de novo biosynthensis from lignocellulosic biomass: metabolic engineering of thermotolerant robust yeast strains for an integrated and intensified bioprocess
  • 2016 - 2018: YeasTempTation: Tailoring thermotolerant yeasts for more sustainable, eco-efficient and competitive industrial fermentations
  • 2015 - 2016: Effective bioethanol production from plant-based biomass by genetically modified yeast strains

Projects

Past Supervision of Researchers


Recent Publications

1
Whole yeast cell synthesis of 5-hydroxymethylfurfural-derivatives from apple waste processed by green technologies
  • Bioresource Technology, 430(132570), 2025
2
Engineering thermotolerant Kluyveromyces marxianus strains for resveratrol production by simultaneous saccharification and fermentation of whole slurry corn cob
  • Bioresource Technology, 416(131755), 2025
3
Exploration of polyphenols extracted from Cytisus plants and their potential applications: a review
  • Antioxidants, 13(2), 192, 2024
4
Resveratrol-based biorefinery models for favoring its inclusion along the market value-added chains: A critical review
  • Science of the Total Environment, 908(168199), 2024
5
Overview of resveratrol properties, applications, and advances in microbial precision fermentation
  • Critical Reviews in Biotechnology, Nov(24), 1-17, 2024
6
Environmental and techno-economic assessment on the valorization of vine-side streams to produce resveratrol
  • Journal of Cleaner Production, 429(139622), 2023
7
Process modeling, environmental and economic sustainability of the valorization of whey and eucalyptus residues for resveratrol biosynthesis
  • Waste Management, 172, 226-234, 2023
8
Valorisation of wine wastes by de novo biosynthesis of resveratrol using a recombinant xylose-consuming industrial Saccharomyces cerevisiae strain
  • Green Chemistry, 245(23), 9128-9142, 2022
9
Resveratrol production for the valorisation of lactose-rich wastes by engineered industrial Saccharomyces cerevisiae
  • Bioresource Technology, 359(127463), 2022
10
Strategic combination of different promoters in lactose metabolisation and host chassis selection for high bioethanol titres from dairy wastes
  • Bioresource Technology Reports, 19(101131), 2022
11
Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
  • Biofuel Research Journal, 8(4), 1529-1549, 2021
12
Resveratrol production from hydrothermally pretreated eucalyptus wood using recombinant industrial Saccharomyces cerevisiae strains
  • ACS Synthetic Biology, 10(8), 1895-1903, 2021
13
Metabolic engineering of Saccharomyces cerevisiae for the production of top value chemicals from biorefinery carbohydrates
  • Biotechnology Advances, 47(107697), 2021
14
Engineered Saccharomyces cerevisiae for lignocellulosic valorization: a review and perspectives on bioethanol production
  • Bioengineered, 11(1), 883-903, 2020
15
Selection and subsequent physiological characterization of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures
  • Biotechnology Reports, 26(e00462), 2020
16
Molecular and physiological basis of Saccharomyces cerevisiae tolerance to adverse lignocellulose-based process conditions
  • Applied Microbiology and Biotechnology, 103(1), 159-175, 2019
17
HAA1 and PRS3 overexpression boosts yeast tolerance towards acetic acid improving xylose or glucose consumption: unravelling the underlying mechanisms
  • Applied Microbiology and Biotechnology, 102(10), 4589-4600, 2018
18
Integrated approach for selecting efficient Saccharomyces cerevisiae for industrial lignocellulosic fermentations: importance of yeast chassis linked to process conditions
  • Bioresource Technology, 227, 24-34, 2017
Full List