Mirella Romanelli Vicente Bertolo

Professor at Universidade de Sao Paulo (USP), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Departamento de Ciência e Tecnologia de Alimentos (LCA). She conducted her postdoctoral studies at the Laboratory of New Materials and Sensors, Embrapa Instrumentaçao (2024-2025). She holds a PhD in Analytical and Inorganic Chemistry from the Graduate Program in Chemistry, Universidade de Sao Paulo (USP), Instituto de Quimica de Sao Carlos (IQSC) (2019-2024). During her doctoral studies, she was a visiting researcher at University of California, Davis (UC Davis), Food Science and Technology Department (2022-2023). Prior to that, she obtained a Bachelor's degree in Chemistry with a Technological Qualification - Emphasis in Food, Universidade de Sao Paulo (USP), Instituto de Quimica de Sao Carlos (IQSC) (2014-2018). Her main focus is developing active and intelligent packaging and food coatings based on natural polymers such as chitosan, gelatin, starch, and pectin, combined with plant extracts and essential oils. She is an ad-hoc reviewer for several scientific journals, and her scientific output includes publications related to topics cited in specialized journals, as well as book chapters and papers in conference proceedings. She has a patent filed and is currently pending review, and was featured on the cover of the journal ACS Food Science and Technology for an article resulting from her work abroad. (Source: Lattes Curriculum)