Francisca Randez-Gil completed her PhD in Biology at the Valencia University (UV). She was a Post-Doctoral fellow at the Goethe-Universität of Frankfurt, Germany (Prof. KD. Entian) and at the Biochemistry Department (UV, Prof. F. Estruch). Since 2000, she has been based at the Department of Biotechnology at the Institute for Agrochemistry and Food Technology (IATA) at the Spanish National Research Council (CSIC). With 20 years of experience in the use of yeast for basic and applied research, development of commercial yeast with enhanced cold tolerance and freeze resistance became the aim of her work. In the last years, her efforts have focused on the effect of lipid composition and organization in cold stress resistance.