Juliana Santos de Espindola

Food Scientist graduated from the Federal University of Santa Catarina (UFSC) and Master in Food Science and Technology from the Institute of Food Technology (ITAL), with a strong technical and scientific background in chemistry, biochemistry, biotechnology, cell culture, and bioactive compound analysis. Experienced in applied research, process development, physicochemical analysis, and biomolecule characterization, focusing on proteins, peptides, and phenolic compounds at the interface of food, biotechnology, and health.Skilled in the application and standardization of analytical methods, including high-performance liquid chromatography (HPLC, FPLC), UV-Vis and fluorescence spectrophotometry, in vitro digestion (INFOGEST), cell culture (Caco-2 and other cell lines), and separation and purification techniques for biomolecules, particularly bioactive proteins and peptides.Developed research both in Brazil and abroad, notably working as a Senior Researcher at the biotechnology startup GALY (Boston, USA), focusing on applications and development of analytical methods for plant cell culture bioprocesses aimed at producing high-value metabolites.Currently serves as RD Supervisor in the food industry, leading projects on product development, process optimization, technological innovation, and regulatory affairs.Her academic interests are focused on the study of bioactive compounds and their applications, with an emphasis on the isolation, physicochemical characterization, bioactivity evaluation, and application of natural metabolites, especially at the interface between biomolecular chemistry, biotechnology, and material science, aiming for applications in the food, nutraceutical, and pharmaceutical industries. (Source: Lattes Curriculum)