Pedro Garcia

Pedro Garcia is currently a Research Assistant at BioInnovation Institute and Yeti Foods, utilizing synthetic biology tools and the Design-Build-Test-Learn cycle to innovate future food solutions. Previously, Pedro served as a Master Thesis Student at the Department of Plant and Environmental Sciences, University of Copenhagen, focusing on natural rubber biosynthesis in yeast for sustainable production. Earlier experiences include a Research Intern position at CEDOC, where Pedro explored human cell type sensors for iPSCs, and an Amgen Scholars research internship at Ludwig-Maximilians-Universität München, investigating glucose's effects on ChREBP interactions. Pedro holds a Master's degree in Biotechnology from Instituto Superior Técnico and a Bachelor's degree in Cell/Cellular and Molecular Biology from Faculdade de Ciências e Tecnologia da Universidade NOVA de Lisboa, complemented by an Erasmus semester at Charles University.