Get to know the YAS26 organizing Committee, composed by a team of international young algaeneers and co-organized by the Chair for Bioprocess Engineering (Wageningen University).
International Team
Elisa Werner
Doctoral researcher, University of Turku
She explores the potential of the filamentous cyanobacterium Anabaena for Bioengineering at the Photomicrobes group, Turku University. With a MSc in Biochemistry from the Technical University of Munich she specializes on molecular mechanisms and genetic engineering.
Sheyma Khemiri
Postdoctoral Researcher, LEAF, University of Lisbon
Sheyma Khemiri is a biochemical food engineer with an MSc in Food Science & Technology and a PhD in Biological Engineering. She brings almost a decade of expertise in microalgae research, spanning cultivation, bioprocessing, and food-product enhancement. As the co-lead of the AltProtein sub-project within the VIIAFOOD agenda, Sheyma designs and develops innovative, microalgae-based food prototypes high in protein. Her team’s product portfolio includes plant-based hams, crackers, cookies, gummies, emulsions and many more all part of showcasing microalgae’s promise as a sustainable, nutritive ingredient for human diets.
Oscar Elizondo Sada
Doctoral Researcher, Wageningen University and Research
Oscar has a BSc in Biotechnology Engineering, and a MSc in Biotechnology. Currently he is a PhD candidate at Wageningen University where he is developing enzyme-assisted processes for red seaweed. biorefinery. His passion for the algae world started when he began working at the Bioprocess Engineering group in Wageningen. His areas of interest include downstream processing, novel external field technologies, biorefinery, and enzymatically catalyzed processes.
Anna Luque
Doctoral researcher, University of South Brittany
She specializes in extracting valuable compounds from marine sources. During her M1 internship at CNRS, she characterized sulfated oligosaccharides from seaweed, and in her M2 internship, she studied the microbiota on Ulva sp. to explore its biological interactions.
She develops protein-enriched ingredients from algae cultivated in Brittany, specifically for the hospital food service sector.
Ben Schwedhelm
CEO of MySpirulina
He has always been fascinated by the food of the future. Over seven years ago, he began cultivating Spirulina at home — a passion that shaped my path. While studying Biology at the University of Kiel, he worked in the lab of Prof. Dr. Schulz, focusing on plant cell physiology and biotechnology. Alongside his studies, he kept improving my Spirulina setup and, through a lucky coincidence, discovered the startup scene. This led him to found MySpirulina, where he has been working full-time for the past two years.
At MySpirulina, they developed the first smart Spirulina farm for the windowsill, making it possible to grow and enjoy fresh Spirulina at home — bringing sustainable and nutritious food to everyday life.
Gloria Sciuto
PhD student – University of Catania
She holds a BSc and MSc in Food Biotechnology and has obtained the professional qualification as a Food Technologist. Currently pursuing a PhD in Agri-Food Biotechnology, her research focuses on the valorisation of second cheese whey (scotta), a by-product of the dairy industry. By cultivating the marine microalga Tetraselmis chuii on this substrate, her work aims to develop a sustainable and circular bioprocess that integrates waste valorization with the production of high-value algal biomass for potential applications in food, feed, or bioactive compound industries.
Local Team
Inge Braak
Doctoral Researcher, Wageningen University and Research
Inge Braak is a PhD candidate in Bioprocess Engineering at Wageningen University & Research, where she develops sustainable biorefinery processes for producing high-value compounds from carbon-capturing cyanobacteria within the CYANOVA project. She holds a BSc (Hons) and a MSc degree in Biotechnology from Wageningen University, where she specialized in process technology. Driven by a passion for sustainable processes and applied biotechnology, Inge combines technical knowledge with a collaborative mindset to bridge research and real-life impact.
Luca Buscaglia
Doctoral Researcher, Wageningen University and Research
Luca Buscaglia earned his BSc in Chemical and Food Engineering and pursued an MSc in Chemical and Sustainable Processes Engineering at Politecnico di Torino. During his MSc, he developed an interest in the intersection between engineering and biotechnology, and began his work on modelling and control of microalgae photobioreactors. In 2023, Luca joined the Bioprocess Engineering group of Wageningen University to begin a PhD within the LOCALITY project. His research interests include monitoring and control of large-scale photobioreactors, with focus on process automation and optimization.
Áureo Cutillas Farray
Doctoral Researcher, Wageningen University and Research
Áureo is a PhD Candidate at Wageningen University & Research (WUR) with the central goal of establishing robust microalgal cell factories. His current work on the SUN-PERFORM project involves engineering synthetic CO2 fixation pathways in Nannochloropsis oceanica to boost sustainable solar fuel production. Áureo's approach is informed by his prior industry experience in Strain Development at Photanol and his academic foundation (MSc Biobased Sciences, WUR; BSc Marine Sciences & Biotechnology), allowing him to bridge process-driven design with innovative metabolic engineering of phototrophic microbes.
