Victor Pozzobon aims to increase the antioxidant molecule content of yeasts (brewer's yeast, baker's yeast, winemaking yeast) for human and animal food markets. His innovative bioprocess seeks to boost the yeast's natural antioxidant content by stimulating its cellular defenses, without introducing harmful substances into the culture medium.
What is the current status of his project?
- Patent filed and accepted
- Scaling up (from 0.5 liter to industrial bioreactor)
- Verify final product preservation (6-month / 1-year follow-up)
- Production of 1 kg to allow prospects to test the product
Technology readiness: TLR 4
Contact him: victor.pozzobon@centralesupelec.fr
