Paul W. Hill brings 33 years of biotech leadership to fermentation, cell culture, and bioprocess scale-up. As Principal & Founder of Berkeley BioProcess LLC, he advises industrial microbiology and food technology companies on process challenges, technology transfer, and techno economic modeling for novel fermentations.
He previously led Process Development at Amyris for 18 years, managing teams of up to 95 scientists & engineers across multiple sites and successfully scaling 15 distinct fermentation and recovery processes from the lab (0.5–10L) to commercial manufacturing (up to 225 m³) across the US, Europe, and Brazil. Prior to that, he was a hands-on fermentation and recovery process scientist, developing and scaling-up 5 separate protein and polysaccharide processes. His technical expertise is in optimizing the KPIs of high-cell density precision fermentations of standard organisms (E. coli, Saccharomyces, Pichia, CHO) with exposure to more specialized strains (Streptomyces, Corynebacterium). Over the years, Paul and his teams have built and optimized dozens of fermentation and purification processes and produced kilograms to metric tons of purified samples for downstream applications development.
His consulting approach combines rigorous process engineering with practical commercialization strategy, helping clients reduce production costs and improve the likelihood of rapid scale-up success. Based in California, he is active in process development challenges across biotech, food tech, and precision fermentation sectors.