Sergi Abad Sánchez, PhD

Sergi Abad Sánchez, PhD has a diverse work experience in the field of biotechnology and science. Sergi is currently working as the Head of Science at Libre Foods since February 2023. Previously, they held the role of Biotechnology Technical Manager at CYGYC BIOCON, S.L. from September 2015 to March 2023. Sergi'sresponsibilities included the development of technical grade enzymes and their applications in various industries such as household care, textile, leather, and wastewater treatment. Sergi also served as the R&D Manager at Biocon Española S.A. from September 2015 to December 2019. Prior to that, they worked as an Industrial PhD Student and completed their Master's thesis at Institut Químic de Sarrià, Ramon Llull University. Sergi was also a visiting PhD student at NC State University Graduate School. Sergi began their career as an Administrative Assistant at Glolvi S.L. from June 2007 to June 2013 and later worked as a Junior Scientist at Universidad Autónoma de Nuevo León for a brief period in July and August 2008.

Sergi Abad Sánchez, PhD has an extensive education history. Sergi started their educational journey in 2004 at Universitat de Vic – Universitat Central de Catalunya, where they obtained a Licenciatura en Biotecnologia (Bachelor's degree) in Biotechnology in 2008. Following this, in 2009, they pursued a Master's degree in Bioengineering at IQS Barcelona, which they completed in 2011.

In 2012, Sergi enrolled at IQS Barcelona once again, this time for a PhD in Biotechnology with a focus on Bioprocess Development. Sergi dedicated five years to this program, completing it in 2017. During their studies, they also expanded their knowledge by taking additional courses. In 2011, they studied Chinese I: Introduction to Chinese at Universitat Oberta de Catalunya, and in 2016, they participated in a short course called Curso General de Fabricación de Cerveza (General Beer Production) at Universidad de Alcalá, showcasing their interest in brewing.

Additionally, Sergi has pursued further certifications to enhance their skillset. In 2014, they completed the course "Introduction to Mathematical Thinking" offered by Stanford University through Coursera. Furthermore, in 2018, they obtained a certification in "The Science of Gastronomy" from The Hong Kong University of Science and Technology (HKUST) through Coursera. Sergi also acquired expertise in the areas of Industrial Enzymes: Manufacturing, stability, and detection, as well as Downstream Processing, through certifications from Seydlitz United Consultants in 2021 and 2018, respectively.

In 2018, Sergi broadened their linguistic abilities by studying Chinese A1.1 at Universitat Oberta de Catalunya. Through their diverse educational background and additional certifications, Sergi Abad Sánchez, PhD has developed a strong foundation in biotechnology, bioprocess development, bioengineering, brewing, and Chinese language and literature, along with valuable knowledge in related fields such as mathematics, gastronomy, and industrial processes.