Bao T.
About Bao T.
Bao T. is a fermentation scientist with extensive experience in microbial bioprocess fermentation and a background in biological sciences. He holds a Master of Science in Biotechnology & Chemical Science and has worked at Stepan Company in various microbiologist roles since 2014.
Work at Stepan Company
Bao T. has held multiple positions at Stepan Company, starting as a Microbiologist in R&D from 2014 to 2018. He then progressed to the role of Microbiologist II in R&D Antimicrobials from 2018 to 2021. In 2021, he became a Senior Microbiologist in R&D BioProducts and BioSolutions, focusing on fermentation processes until 2024. Currently, he serves as a Fermentation Scientist, a position he has held since 2022. His work emphasizes microbial bioprocess fermentation, contributing to the development of bioproducts.
Education and Expertise
Bao T. holds a Bachelor of Science degree in Biological Sciences and French & Francophone Studies from the University of Illinois Chicago. He further advanced his education with a Master of Science in Biotechnology & Chemical Science from Roosevelt University. His expertise lies in microbial bioprocess fermentation, with a strong focus on adhering to Good Laboratory Practices (GLP) and Good Manufacturing Practices (GMP) compliance.
Background
Before joining Stepan Company, Bao T. worked at the University of Illinois Hospital & Health Sciences System in Clinical Microbiology Labs, Pathology from 2012 to 2013. He also had a brief tenure at Nalco in 2014, working in Microbiology & Chemistry for four months. His diverse background in microbiology and chemistry has equipped him with a solid foundation for his current role in fermentation science.
Achievements
Bao T. holds a Certified Associate in Project Management (CAPM) certification, which reflects his commitment to professional development in project management within the scientific field. He is also an active member of several industry associations related to fermentation and bioprocessing, contributing to the advancement of knowledge and practices in these areas.