Dr. Ioannis Voulgaris
Post-Doctoral Research Associate
Phone: +44 (0) 1438764751
Education
PhD (Fermentation Technology) University of Strathclyde, MSc (Food Biotechnology) University of Strathclyde
Research Interests
Ioannis’ research interests lie in the area of microbial fermentation. During his studies, Ioannis extensively examined the production of recombinant enzymes and the physiological aspects of oxidative stress related to product formation in mycological and bacterial cell cultures. In his post-doctoral role, Ioannis retains a focus on the expression of heterologous proteins which are industrially relevant. Ioannis has worked at both small (1L) and medium (30L) scale to investigate the potential to scale up resultant production processes. This activity is part of a GSK-UCL Centre of Excellence programme in Bioprocessing and Ioannis’s sponsoring department at GSK (GlaxoSmithKline) is BiopharmR&D. Ioannis is investigating new industrial cultivation processes for the production of small protein-engineered molecules in microbial expression systems and helps supervise a team of Engineering Doctorate researchers involve in related whole bioprocess projects.
Selected Publications
Ioannis Voulgaris, S. Alison Arnold, Robert Speight, Linda M. Harvey, Brian McNeil “Effects of dissolved oxygen availability and culture biomass at induction upon the intracellular expression of monoamine oxidase by recombinant E. coli in fed batch bioprocesses”. Process Biochemistry (2011) 46, 721-729.
Kapaklis A., Voulgaris I., Tataridis P., Drichoutis P., Singh Nigam P., Nerantzis E.T. “Comparative study of encapsulated and entrapped yeast for fermentation purposes”. International Congress on Bioprocesses in Food Industries – ICBF, Patras, Greece, 18-21 June (2006).
Tataridis P., Kapaklis A., Voulgaris I., Poonam Nigam S., Nerantzis E. T. “Comparative study of encapsulated and entrapped yeast for bioethanol production”. Renewable Resources and Biorefineries. Ghent Belgium, 19-21 September (2005).
Page last modified on 12 aug 11 11:04
