The San Diego Coffee Training Institute (SDCTI)'s mission is to empower and elevate vulnerable populations to self-sufficiency through the advancement of coffee. www.sdcti.org

Manage operations for San Diego area's only 100% organic coffee roasting company. http://www.cafevirtuoso.com

Dr. Luli leads the research and bio-process development efforts to optimize the conversion of lignocellulosic biomass to n-butanol. His current position is responsible for integrating the areas of analytical, strain development, fermentation process development, biomass hydrolysis optimization, and intellectual property. These areas are currently focused on scale-up from a pilot plant to a semi-works facility. As a member of the senior management team, he provides technical input to corporate strategy and strategic partnership.

Directed the scale-up and technology transfer of technology to produce lignocellulosic ethanol from pilot to demonstration plant scales. He provided oversight of the documentation of technology transfer and process change. His worked closely with Operations, Engineering, and Research staff to provide seamless integration of technology development.

Promoted to Vice President in September 2001, Dr. Luli was responsible for all research and process development activities at Celunol’s research facilities, at its 2 ton per day pilot plant, and externally funded projects at universities and national laboratories. The research efforts were directed toward sustaining and improving Celunol’s current cost advantage in the production of ethanol from lignocellulosic biomass sources.

The position is responsible for oversight of the scale-up and implementation of new processes for the manufacture of natural flavor chemicals and intermediates. The new facility has large-scale capacity for numerous types of microbial, biochemical and chemical processes. Managed advanced-degreed scientists and engineers.

Primary responsibility was to provide technical support for the sale of products to the pharmaceutical, biotechnology and nutritional markets. This included customer interface for new product development, product management for new product introduction, all technical information, and trouble-shooting. This position provided the opportunity to obtain an extensive knowledge base of raw materials for the fermentation, cell culture, and pharmaceutical industries. The position supervised a Technical Service Laboratory that was dedicated to microbial physiology and analytical protein chemistry.

Managed laboratories involved in process and product development of lactic starter cultures and other fermented specialties including hydrocolloids and flavors. Fermentation process development included strain selection, medium formulation, process development and control, and final product recovery/purification. Fermentation scale-up was from flask culture to 110,000 liters. Managed advanced-degreed scientists and engineers.

Responsibilities included the development of fermentation processes for the production of heterologous proteins in Bacillus and yeast species, the design and implementation of computer-controlled fermentation systems, and the development of advanced sensors for fermentation monitoring and control.

Experience included co-development of a high cell density fermentation processes for production of recombinant DNA protein products in E. coli, design and scale-up of protein purification methods, and the development of computer software for data acquisition and control of fermentation and separation processes.