Luís Claudio Martins

Chemistry Technician from Centro Paula Souza (2014) and Bachelors degree in Food Science from ESALQ-USP (2020). He has research experience in Microbiology, Analytical Chemistry, and Food Science and Technology. He was a PIBIC-CNPq and PUB-USP scholarship recipient at the Laboratory of Organic Chemistry of Natural Products at ESALQ (20162017) and a member of the ESALQ Food Extension Group, where he provided consultancy to the agri-food sector (20172019). He also worked at the Analytical Chemistry Laboratory of CENA-USP as a FEALQ-USP and PUB-USP scholarship recipient (20192020). He holds a Masters degree and is currently pursuing a Ph.D. in Sciences at CENA-USP, with an emphasis on Chemistry in Agriculture and the Environment. His research focuses on developing sustainable analytical strategies for food and beverage sample preparation, including liquid-liquid microextraction (LLME), solid-phase microextraction (SPME), deep eutectic solvents, and microfluidic devices. (Source: Lattes Curriculum)