Vanesa Postigo | Agricultural and Biological Sciences | Best Researcher Award

Imidra | Spain

Dr. Vanesa Postigo Herrero is a Spanish researcher specializing in food science, fermentation, and brewing innovation. She has built a career at the intersection of microbiology, biotechnology, and beer production, with a strong emphasis on developing healthier and more sustainable brewing practices. Currently serving as a Senior Researcher at IMIDRA, she leads projects focusing on the development of non-alcoholic and bio-healthy beers using local yeast strains and regional ingredients. Her academic journey, including a PhD in Food Science from Universidad Autónoma de Madrid, has been complemented by professional experience with renowned organizations such as Heineken in the Netherlands, Cervezas La Cibeles, TRAGSATEC, and CSIC-IRNASA. She has combined laboratory research with industrial applications, ensuring her work contributes both scientifically and practically to the brewing sector. Alongside her research, she has been active as a trainer, teaching beer production and tasting to diverse audiences. Multilingual and skilled in technical tools such as R, SPSS, and Mendeley, she has published extensively on yeast innovation and fermentation. Her contributions are internationally recognized through conferences and publications, positioning her as a leading figure in advancing bio-healthy brewing technologies.

Publication Profile

ORCID

Education

Dr. Vanesa Postigo Herrero’s educational background reflects a multidisciplinary foundation in environmental sciences, biotechnology, and food science, with a strong focus on fermentation and brewing. She began her academic journey at the Universidad de Valladolid, where she studied Agricultural Engineering, developing expertise in agronomy and agricultural production systems. She then pursued a Bachelor in Environmental Sciences at Universidad de Salamanca, broadening her knowledge in sustainability, ecological processes, and environmental management. Seeking specialization, she obtained a Master in Agrobiotechnology at the same institution, where she deepened her understanding of molecular biology, biotechnology, and their applications in food and agriculture. Her passion for brewing innovation led her to complete a PhD in Food Science at Universidad Autónoma de Madrid, with her thesis focusing on autochthonous yeast strains and their role in producing bio-healthy beers. This doctoral research integrated microbiology, biochemistry, and sensory science, establishing her expertise in functional brewing. To complement her academic training, she became a Certified Beer Host through the Cicerone Program, aligning scientific knowledge with sensory evaluation and consumer experience. Altogether, her educational trajectory combines agriculture, biotechnology, and food science, providing her with a holistic perspective essential for innovation in fermentation and brewing research.

Experience

Dr. Vanesa Postigo Herrero has extensive research and industry experience in brewing science and fermentation. Since April 2024, she has served as Senior Researcher at IMIDRA, leading Project FP24-BIOCERV on non-alcoholic beer development with local yeasts and hops. Previously, she worked on Project FP22-CERVEZAM, advancing beer production using Madrid-sourced ingredients. From 2018 onwards, she has also been active as a trainer, delivering specialized courses and seminars on beer production and tasting. Her PhD research at Cervezas La Cibeles and IMIDRA focused on bio-healthy beers, complemented by an international internship at Heineken in the Netherlands, where she carried out fermentation trials with non-conventional yeasts. Earlier, as a Technologist Fellow at IMIDRA, she specialized in yeast selection and brewing method development, contributing directly to innovative brewing practices. Her professional foundation was built through roles such as Research Assistant at CSIC-IRNASA, where she worked in molecular biology and bioinformatics, and multiple internships in microbiology, environmental sciences, and agricultural studies. Across her career, she has combined scientific research with applied brewing techniques, ensuring that her work contributes both academically and industrially. Her expertise positions her as a leader in bio-healthy beer innovation and yeast-based brewing technologies.

Honors and Awards

Throughout her career, Vanesa Postigo Herrero has earned recognition for her innovative contributions to brewing science and food biotechnology. Her doctoral research at Universidad Autónoma de Madrid, conducted in collaboration with Cervezas La Cibeles and IMIDRA, was distinguished as a valuable example of industrial application in bio-healthy beer innovation, showcasing her ability to integrate academic excellence with industry relevance. She has been selected to present her work at prestigious international platforms, including the  International Trends in Brewing (Leuven) and the ISSY Symposium (Turkey), which are highly competitive venues for fermentation science. Her consistent participation in national conferences, such as the AETCM Annual Congress (Málaga) and Forum CIAL (Madrid), reflects her recognition within Spain’s brewing and food science communities. She has also been invited as a trainer and course leader, further highlighting her reputation as an expert in beer production and tasting. In addition, her Certified Beer Host credential (Cicerone) represents an honor that bridges scientific and professional expertise in the sensory aspects of beer. Altogether, her awards and honors underscore her international impact, bridging academic research, brewing innovation, and education in the field of fermentation sciences.

Research Focus

Dr. Vanesa Postigo Herrero’s research focuses on yeast biotechnology, fermentation processes, and the development of bio-healthy and sustainable beers. Her PhD work centered on the isolation and application of autochthonous yeast strains to create beers with functional and sensory properties beneficial to health. She has a strong interest in exploring non-conventional Saccharomyces and non-Saccharomyces yeasts, such as Lachancea thermotolerans, for producing sour, low-alcohol, and nutritionally enhanced beers. Another key area of her research is the integration of local and regional raw materials, such as hops and cereals from Madrid, into beer production, thereby promoting terroir and sustainability. She has also conducted pioneering studies on using wine yeast strains in brewing, analyzing their impact on beer aroma, flavor, and complexity. Her research extends beyond product innovation to include controlled fermentation strategies inspired by traditional lambic beer methods, connecting modern biotechnology with historical brewing practices. Vanesa’s scientific output reflects a balance between academic rigor and industrial application, with several publications in high-impact journals. Her work contributes to developing new categories of functional beverages, supporting both consumer health and craft brewing innovation. Ultimately, her research bridges microbiology, sensory science, and sustainable food production in the brewing sector.

Publications

• Bioactive Properties of Fermented Beverages: Wine and Beer – Highlights functional compounds in fermented drinks, emphasizing their health-promoting roles in modern nutrition.

• Autochthonous Ingredients for Craft Beer Production – Demonstrates how local yeasts and raw materials enhance craft beer identity, sustainability, and sensory uniqueness.

• Non-conventional Saccharomyces Yeasts for Beer Production – Evaluates alternative yeasts to diversify fermentation profiles and produce innovative beer styles.

• Study of Controlled Fermentation for Lambic Beer Production – Explores controlled fermentation strategies to replicate traditional lambic complexity with scientific precision.

• Lachancea thermotolerans for Sour Beer Production – Confirms potential of L. thermotolerans in creating balanced sour beers with novel flavor dimensions.

• Non-Conventional Yeast Behavior in Beer Fermentation – Investigates fermentation kinetics of non-conventional yeasts and their influence on beer quality.

Conclusion

Dr. Vanesa Postigo Herrero has established herself as a leading researcher in food science and brewing innovation, with a career that seamlessly bridges academic research, industrial application, and education. Her work with autochthonous yeasts, non-conventional fermentation methods, and the integration of local raw materials reflects her commitment to sustainability, innovation, and consumer health. Through her international publications, conference contributions, and training activities, she has made significant contributions to advancing the field of bio-healthy and functional beers. With a solid multidisciplinary education, diverse professional experiences, and recognition across both academic and professional brewing communities, Vanesa continues to drive forward new scientific approaches that connect tradition, biotechnology, and modern brewing needs. Her trajectory highlights not only her expertise but also her passion for contributing impactful solutions to the food and beverage sector.