Journal of Microbial & Biochemical Technology

Carlos Ricardo Soccol

Biography

 Prof Carlos Ricardo Soccol is the research group leader of Department of Bioprocess Engineering and Biotechnology at the Federal University of Paraná, Brazil, with vast experience in biotechnological research and development of bioprocesses with industrial application. He graduated in Chemical Engineering (UFPR, 1979), Masters in Food Technology (UFPR, 1986) and PhD in Genie Enzymatique, Microbiologie et Bioconversion (Université de Technologie de Compiègne,- France, 1992); post-doctoral at Institut ORSTOM/IRD (Montpellier, 1994 and 1997) and at the Université de Provence et de la Méditerranée (Marseille, 2000). He is HDR Professor at Ecole d'Ingénieurs Supériure of Luminy, Marseille-France. He main research activities are in the areas of Food Science & Technology, with emphasis on agro-industrial and Agro-alimentary Biotechnology, with specific topics on bioprocess engineering and solid-state fermentation, submerged fermentation, bioseparations, industrial bioprocesses, enzyme technology, tissue culture, bio-industrial projects and bioproduction. He is currently Coordinator of Master BIODEV-UNESCO program at UFPR. He is Associate Editor of five international journals and Editor-in-Chief of Brazilian Archives of Biology and Technology. Professor Soccol has received several national and international awards which include Science & Technology award of the Govt. of Paraná (1996), Scopus/Elsevier award (2009), Doctorate Honoris Causa, University Blaise Pascal-France (2010), Outstanding Scientist - 5th International Conference on Industrial Bioprocesses, Taipei, Taiwan (2012). He is a technical and scientific consultant of several companies, agencies and scientific journals in Brazil and abroad. He has 946 publications/communications which include 16 books, 95 book chapters, 255 original research papers, 543 research communications in international and national conferences and has registered 37 patents.

Research Interest

 He main research activities are in the areas of Food Science & Technology, with emphasis on agro-industrial and Agro-alimentary Biotechnology, with specific topics on bioprocess engineering and solid-state fermentation.