Agricultural Engineer (INTA–UNSJ, 2014) and Ph.D. in Agronomy (UNCuyo, 2019), with training and experience in cellular and molecular microbiology applied to the wine and brewing industries. Specialized in the selection and characterization of enological and brewing yeasts, as well as in the management of fermentation processes at both laboratory and pilot scales using different fermentation techniques. Experienced in the use of statistical tools and mathematical modeling for experimental data analysis, and in establishing links with the wine and brewing industries through technical consulting on fermentation processes and quality control. Teaching experience includes courses in General Microbiology and Agricultural Microbiology for the Food Engineering and Agricultural Engineering programs, respectively, and participation in the Enology course within the Agricultural Engineering