Datos personales

Breve reseña curricular

Dr. Peris has a Ph.D. in Biotechnology, in 2012 at University of Valencia. David Peris has expertise in comparative genomics, fungal evolution, highthroughput microbial phenotyping, bioinformatics and biotechnological applications. He is a postdoctoral researcher at University of Oslo, Norway, since 2019 and in 2021 started a position as a Senior Researcher at Valencian International University (VIU). He is studying mechanisms of speciation and adaptation in mushroom-like organisms and yeasts. He is responsible of the implementation of bioinformatics tools to study the fungal genomes and devel
David Peris Navarro
Ingestigador/a Senior
Email:
[email protected]
Formación académica:
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Bachelor (B.Sc.) in Biology
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Master Sciences (M.Sc) in Molecular Biology, Cellular and Genetics
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Bachelor (B.Sc.) in Biochemistry
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Biotechnology
Figura de acreditación:
Contratado/a doctor/a
Facultad:
Facultad de Ciencias de la Salud
Categoría docente:
Título de doctor:

Experiencia Docente

Facultad Titulación Asignatura
Facultad Institución Asignatura Fecha Impartición
Docencia impartida University of Valencia Bachelor in Biology Tree of Life 2009 - 2011
Docencia impartida University of Valencia Bachelor in Biology Genetics 2009 - 2011
Docencia impartida FungiTown General Public - Outreach - Podcast -
Docencia impartida Horizon Magazine General Public - Outreach - Interview -
Docencia impartida IES Riu Túria de Quart de Poblet IES Riu Túria de Quart de Poblet Students - Outreach -
Docencia impartida Stockholm University Stockholm University Researchers - Outreach -
Docencia impartida JF Crow Institute Undergrad students of evolution Evolution Seminar Series -
Docencia impartida Discovery Building General Public - Outreach Wisconsin Science Festival -
Docencia impartida Discovery Building General Public - Outreach Wisconsin Science Festival -
Docencia impartida University of Oslo Master BIO4260: Evolution and systematics of organismal groups. The fungal kingdom -
Docencia impartida Auditori Paiporta General Public - Outreach Climatic Change -
Docencia impartida Universitá Degli Studi de Sassari Scientific School Sardinia - Graduate Students MicrobioSS 2.0: Microbiomes. Rosurces for food and environmental sustainability -
Docencia impartida Expociencia General Public - Outreach Microorganismos y Alimentos -
Docencia impartida Expociencia General Public - Outreach Microorganismos y Alimentos -
Docencia impartida University of Valencia 2nd Grade Biology Degree Molecular Mechanisms and Processes -
Docencia impartida IATA-CSIC IATA-CSIC Researchers - Outreach Project Talk -
Docencia impartida IATA-CSIC IATA-CSIC Researchers - Outreach Project Talk -
Docencia impartida ApuntDirecte General Public - Outreach - Interview -
Docencia impartida University of Oslo University of Oslo Researchers - Outreach -

Experiencia Profesional

Organización Puesto Duración
Instituto de Agroquímica y Tecnología de Alimentos Marie Sklodowska-Curie Postdoctoral Fellow 2 Años, 0 Meses, 0 Dias
Cavanilles Institute of Biodiversity and Evolutionary Biology - University of Valencia Predoctoral Fellow - FPI 5 Años, 1 Meses, 1 Dias
University of Wisconsin-Madison Postdoctoral Research Associate 4 Años, 9 Meses, 0 Dias
Cavanilles Institute of Biodiversity and Evolutionary Biology - University of Valencia Undergraduate Researcher 1 Años, 0 Meses, 0 Dias

Experiencia Investigadora

Código ORCID 0000-0001-9912-8802
Researcher ID K-8393-2018
Scopus Author ID 55947193700
CVN Extendido VER
Líneas de Investigación fungi; evolution; biotechnology; biodiversity; genomics; food applications
5 Publicaciones relevantes

Proyectos de I+D+i financiados en convocatorias competitivas de Administraciones o entidades públicas y privadas

Nombre proyecto Nombre programa Entidad financiadora Fecha inicio Fecha fin
Genomics of speciation: dissecting mechanisms of reproductive barriers in fungi Research Council of Norway 28-07-2021 28-07-2021
Anàlisi de seqüenciació de RNA utilitzant dades de NGS 28-07-2021
Transcriptional and post-transcriptional regulation of metabolic processes that depend on copper and iron availability in yeasts and plants Spanish Ministry of Economy and Competitiveness 28-07-2021 28-07-2021
MITOGRESSION: Generating yeast biodiversity by mitochondrial introgression for wine innovation 01-09-2017 01-10-2019
Potential of yeast hybrids for the production of alcoholic beverages Wisconsin Alumni Research Foundation (WARF) 28-07-2021
Yeast utilization as strategy for the production of natural aroma for meat products matured with low levels of nitritis/nitrates CENTRO DE ACUSTICA APLICADA Y EVALUACION NO DESTRUCTIVA 28-07-2021
The Making of Biodiversity Across the Yeast Subphylum NSF, National Science Foundation 28-07-2021
High-throughput and high-dimensional biodesing approaches to improve yeast xylose conversion and stress tolerance U.S. DEPARTMENT OF ENERGY 28-07-2021
Saccharomyces diversity applied to biotechnology 28-07-2021
Saccharomyces diversity and the rapid evolution of hybrid lager-brewing yeast NSF, National Science Foundation 28-07-2021
Screening, engineering, and evolving newly discovered species of Saccharomyces yeast for biofuel potential U.S. DEPARTMENT OF ENERGY 28-07-2021
Molecular basis of physiological properties of non-conventional yeasts from the Saccharomyces genus with biotechnological interest Ministerio de Ciencia y Tecnología 28-07-2021
Growth characterization of winemaking yeast with interest to the industrial sector Consellería de Educación de la Generalitat Valenciana 28-07-2021
Genome characterization and comparative genomics of hybrids from Saccharomyces genus with biotechnological interest Ministerio de Ciencia y Tecnología 28-07-2021

Estancias en centros de I+D+i públicos o privados

Nombre del programa Entidad de realización Fecha inicio - Fecha Fin
Yeast proteomics and genetic engineering The University of Manchester -

Premios y reconocimientos

Descripción Fecha

Grupos

Nombre del grupo:
Fungal Genomics and Industrial Applications
Acronimo:
FunGIA
Descripción/objetivos del Grupo:
Fungal organisms play an important role in natural ecosystems, being involved in the biogeochemical cycles of C and N, among other important micronutrients. Fungi offers multitude of properties that have been used by humans for millennia to fulfill several necessities. Some fungal species have applications to the production of valuable compounds, such as biofuels and drugs, but others are of great importance in different steps of the food chain. Some estimations suggest around 1.5 – 6 million fungal species on Earth, which might offer new industrial traits to solve new challenges stablished by the Sustainable Development Plan (SDP) of the UN, some related with the production, safety and sustainability of the food chain. We need to unravel such fungal biodiversity, but our limited knowledge of their ecology and mechanisms of adaptation are still a huge problem. In our group, we have 3 main research lines alienated with the objectives of the Health department at the Valencian International University: 1. Isolation and phenotypic characterization of fungal organisms for their application to the food chain to obtain healthy and sustainable food products. 2. Application of genomics and multiple omic data to understand the fungal mechanisms of adaptation to wild and industrial environments. 3. Development of bioinformatic tools and machine learning models for mining fungal biodiversity. Our mission is to train the next generation of scientists in multidisciplinary fields, such as microbiology, evolutionary biology, bioinformatics and mathematical modelling. Our vision is to become a national and international reference laboratory in the study of the fungal biodiversity and their industrial applications. Our values are the promotion of collaborations within and outside the lab with public and private entities, the people diversity, promote their passion and the quality of their research as fundamental pillars of the research team. Our aims: 1. Generate new scientific knowledge by executing Research and Technological Development plans in the production of healthy and sustainable food products. 2. Increase the efficiency and applicability of fungi to different steps of the food chain. 3. Technological transfer of our results to biotechnological companies interested in our findings, as well as perform scientific outreach to the general public to promote our discoveries and attract potential new scientists to the sector.
Co-Ip:
No hay Co-ip
Nº usuarios:
1

Proyectos

No pertenece a ningún proyecto