Renan Gusmão Tivanello

Food Engineer (2015) from the State University of Maringá (UEM) with a Masters degree (2019) and a PhD (2023) in Food Science from the State University of Campinas (UNICAMP). He was a Visiting Researcher at the Biodonostia Health Research Institute (Spain) from October 2022 to May 2023. His research focused on the formation of contaminants during vegetable oil refining, specifically MCPD esters and glycidol, using gas chromatography coupled with mass spectrometry (GC/MS), liquid chromatography, and molecular methods to assess the effects of processing contaminants on cell cultures. Additionally, he has experience with fluorescence-based methods, microbiology, 2D and 3D cell culture, statistical analysis, and isolation of human peripheral blood mononuclear cells (PBMCs). He is currently pursuing a Postdoctoral position at the University of São Paulo (USP), where he is developing 3D bioprinting models of human tissue, with a focus on the human intestine. (Source: Lattes Curriculum)