MIGUEL MORARD PEDROUZO

Miguel Morard Pedrouzo is a researcher in the Department of Genetics at the Universitat de València, where he completed his PhD in 2020. His work focuses on yeast genomics, adaptive evolution, and the application of biotechnological methods to traditional food crops.

Research Interests: His research spans genetics, fermentation science, and sustainable agriculture. He investigates genomic instability, hybridization, and aneuploidy in Saccharomyces yeasts as mechanisms of adaptation. He also explores the nutritional and biochemical properties of Mediterranean landraces such as beans and sweet potatoes, integrating genomics with food biotechnology to enhance crop quality and food security.

Publication Trends: His recent publications (2023–2025) show a strong focus on genome-scale modeling of fermentation processes, comparative genomics of industrial and infective yeast strains, and the biotechnological recovery of traditional crops. Themes include metabolic modeling, stress tolerance, sourdough fermentation, and virus-free propagation techniques.

Scientific Awards:

Advising and Grants: While no formal students or grants are listed, he was supervised by Dr. Eladio Barrio Esparducer and Dr. Christina Toft during his doctoral work. His research likely involves collaboration within the genetics department and possibly external agricultural or biotech initiatives.

Labs and Teams: He is part of a research group focused on yeast genetics and biotechnology at the Universitat de València, contributing to both fundamental and applied research in genomics and food science.