Marco González

• Supported R&D and Quality activities across various projects, contributing to product safety, process validation, and environmental monitoring improvements. • Assisted in aseptic equipment validation verifying sterility assurance levels and documenting results in compliance with GMP standards. • Contributed to the development of digital tools to enhance manufacturing hygienic environments

• Developed concepts for new recipes based on a faba bean premix in the area of plant-based dairy alternatives (e.g. cream cheese, non-fermented desserts, beverages) • Led the optimization of a lactic acid fermentation process to improve the flavor, texture and shelf-life of a plant-based yogurt. • Created application recommendations and technical documentation (application sheets) for B2B customers • Provided technical support and product guidance during customer visits and interactions.

Worked at the interface of the Upstream Processing and Strain Engineering departments to support the development of a precision fermentation process for cocoa butter equivalent production. • Performed screening of genetically modified oleaginous yeasts using shake flask fermentation to assess lipid production and strain performance. • Contributed to the optimization of fermentation parameters and medium composition to enhance yield and productivity. • Supported molecular cloning and strain construction act

• Developed a hybrid cheese product combining milk and plant protein for Wageningen University & Research. • Analyzed the impact of different starter cultures in fermentation and ripening processes for hybrid cheese production. • Conducted gas chromatography analysis to identify cheese flavors and off-flavors during ripening.

Dr. Grunwald Kadow's Lab - Neural Circuits and Metabolism • Conducted behavioral experiments to study the regulation of feeding behavior by dopamine in Drosophila melanogaster. • Contributed to the caractherization of optogenetic constructs

GPA: 8.1 Master Thesis: Development of a Hybrid Cheese containing Pea Protein Academic Consultancy Training Project: 'Production of bovine alpha-lactalbumin by precision fermentation'. Client: Friesland Campina Courses: - Advanced Fermentation Science - Advanced Food Microbiology - Enzymology f

Minor in Agrifood Biotechnology