Gaby Tiemi Suzuki

Food Engineer, graduated at State University of Campinas, with phD in Food Science at State University of Campinas. JICA Fellowship (Japan International Cooperation Agency) at National Institute of Industrial Science and Technology, Tsukuba city, from 2001 to 2002, in the bioremediation area and in 2007 at Kyoto University, Uji Campus, in molecular microbiology area, using Saccharomyces cerevisiae. Experienced in Food Science and Technology, Specialized in fermentation process and metabolites production. Independent but Team Player: 25 years of leadership, team-work and event organization acquired in Japanese-Brazilian Entities.

Graduate in Food Engineering at Universidade Estadual de Campinas (2000), Master's in Food Science at Universidade Estadual de Campinas (2004) and PhD in Food Science at Universidade Estadual de Campinas (2009). Experienced in Food Science and Technology, focusing on Food Biochemistry, and Molecular Biology mainly acting on the following subjects: biosurfactant, fermentation, yeasts, and molecular biology.