White Labs Team

Fábio earned his Ph.D in Molecular Biotechnology of Yeast in 2013, where he developed advanced skills in molecular biology and analytical chemistry, and acquired experience in fermentation optimization.
He pursued his postdoctoral studies on wild yeast for spirit and beer production in Brazil and in non-conventional yeast in the production of bioethanol and biodiesel in Sweden. During his academic career, he authored multiple book chapters on yeast fermentation and more than 13 scientific papers on different aspects of yeast physiology and fermentation.
Fábio joined White Labs in early 2020 and he is the R&D Manager, where he coordinates the R&D projects in food and beverages fermentation, with a strong focus in sustainability.