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Rewriting PET Recycling: What Better Enzymes Can Do

We were recently interviewed and featured in an official press release by the Universidad Técnica de Ambato, highlighting our ongoing research on enzyme-based plastic recycling. In this context, our team reported a significant advance in the enzymatic degradation of polyethylene terephthalate (PET), a polymer widely used in bottles and food packaging that is notoriously resistantSigue leyendo «Rewriting PET Recycling: What Better Enzymes Can Do»

How Fermentation Turns Amaranth, Rice Bran and Whey into a High-Protein Beverage

By: Oreo From By-Products to Functional Foods Can agricultural by-products become nutritionally superior functional foods? In our latest study, we show that the answer is yes — when biotechnology and fermentation are applied strategically. We recently published a paper in CyTA – Journal of Food describing the development of a high-protein, high-fiber fermented beverage formulatedSigue leyendo «How Fermentation Turns Amaranth, Rice Bran and Whey into a High-Protein Beverage»

Exploring New Frontiers in Bacterial Cellulose

Bacterial cellulose (BC) is a biopolymer produced by certain bacteria, offering unique properties such as high purity, strength, flexibility, and biocompatibility. Unlike plant-derived cellulose, BC is free from lignin and hemicellulose, making it exceptionally versatile for industrial applications. Our laboratory conducted a comprehensive review in collaboration with Universidad de las Américas (UDLA) researchers, María AlejandraSigue leyendo «Exploring New Frontiers in Bacterial Cellulose»