Paulo Roberto de Araujo Berni

Food Scientist from the University of São Paulo (USP / ESALQ). Received the awards Luiz de Queiroz, ADEALQ and Lavoisier in the graduation by the best academic performance of the year. He became a Master in Chemistry in Agriculture and Environment and Doctor in Science and Technology of Food also by USP, with sandwich periods at Ohio State University (6 months), USA, and at the University of Minho, in Portugal (15 months). He was a substitute professor in subjects in the area of #8203;#8203;Food Sciences at Unesp, Anhanguera and Unimep, where he was chosen professor honored in 2018, totaling 3 years of teaching in higher education. He was approved in a Junior Researcher contest at the Department of Biological Engineering at UMinho in Portugal, with a contract for 2 years, working on the development of a new dynamic system for simulating the human colon that includes the microbiota, the intestinal epithelium, peristalsis and representatives of the immune system, which earned a patent to the university. He returned to Brazil in 2022 as a FAPESP Postdoc at the Department of Food Science and Nutrition at FEA/Unicamp, working with his own project on anthocyanin metabolomics and anti-obesity mechanisms of action. His research topics includes: 1) nutritional and functional assessment of foods, in particular the composition of carotenoids, anthocyanins, phenolics, vitamins and other bioactive compounds using advanced chromatography techniques (HPLC, UHPLC, DAD, RI, FD, MS/MS , SPE, OCC); 2) The digestion, bioavailability and metabolism of bioactive compounds by the INFOGEST protocol; 3) The study of mechanisms of action (anti-inflammatory activity, antiobesity and permeability of biological barriers) by human cell culture models such as Caco-2 and HT29, or co-cultures with adipocytes, macrophages, hepatocytes and microbiota; 4) Studies on the release of bioactive compounds and their biotransformation by dynamic gastrointestinal simulation systems such as TIM-2, SHIME, Gut-on-a-chip and Colosh. The researcher always seeks to value the Brazilian plants as a source of innovation for health and well-being. (Source: Lattes Curriculum)