Luciano da Silva Pinto

Chemist with comprehensive academic training (B.Sc., M.Sc., Ph.D., and Postdoctoral) and consolidated expertise in Natural Products Chemistry, Metabolomics, and Mass Spectrometry. Currently a Research Fellow at the Food Research Center (FoRC) University of São Paulo (USP), where he conducts multi-omics studies (metabolomics, volatilomics, lipidomics, and metagenomics) on the maturation dynamics of artisanal Canastra cheese. His work integrates advanced analytical techniques such as LC-MS/MS, UPLC-QTOF, GC-MS, GC-MS/MS, and multivariate data analysis to associate microbial activity and metabolic profiles with food quality and safety.He has extensive experience in developing and validating analytical methods for secondary metabolites in foods, phytopharmaceuticals, endophytic fungi, and medicinal plants. His expertise includes NMR spectroscopy (1D and 2D), chromatographic separations, bioinformatics tools, chemical dereplication, chemotaxonomy, and eco-pharmacognosy. He has also contributed to projects focused on citrus residue valorization, botanical insecticides, and plantmicroorganism chemical interactions.He is the author of over 17 peer-reviewed publications in indexed journals (Fitoterapia, Journal of Ethnopharmacology, Molecules, Planta Medica, Biomedicine Pharmacotherapy), holds an H-index of 7 (Web of Science), and has received over 100 citations (Google Scholar). He served as Associate Editor for the Journal of Applied Pharmaceutical Sciences (20172019), is a regular reviewer for high-impact journals (Phytochemistry Letters, Chemistry Biodiversity, Cogent Chemistry, Scientific Reports), and serves as an ad hoc reviewer for FAPESP.His interdisciplinary work spans Organic Chemistry (Natural Products), Pharmacognosy, Food Chemistry, and Applied Biotechnology, with a strong focus on innovative and sustainable analytical solutions for the food, pharmaceutical, and agricultural sectors. (Source: Lattes Curriculum)