Sasha Yogiswara

Originally from Indonesia, Sasha pursued a bachelor's degree in Chemical Engineering at UC Berkeley, where her interest in biotechnology took root. This interest led her to work as a research assistant in the lab of Dr. Dominique Loqué at the Joint Bioenergy Institute, focusing on optimizing plant cell walls for use as biofuel feedstock. Furthering her education, she attended TU Delft for a master's in Life Science Technology. Her thesis topic aimed to develop a high-throughput method to detect aroma compounds in beer. This work sparked her interest in food biotechnology, leading her to an internship at Nestlé R&D in Lausanne, where she extended her stay as a research assistant. She explored the dynamics of microbial communities in food fermentation and honed her skills in analytical chemistry.
Currently, Sasha is working towards her PhD in Kevin Verstrepen's lab at KU Leuven, diving into the world of synthetic biology. Her project focuses on engineering baker's yeast to sustainably produce valuable compounds from waste streams. As she enters the final year of her PhD program, she is eager to explore new challenges and opportunities in the constantly expanding world of biotechnology.