Renan Campos Chisté

Renan Chisté holds a degree in Agroindustrial Technology, with emphasis on Food Technology, at State University of Pará (2007), Master's Degree in Food Science and Technology at Federal University of Pará (2008), and PhD in Food Science at University of Campinas (UNICAMP) (2011). During his academic training, he addressed scientific research related to quality control, chemical characterization and technological potential of raw materials from the Amazonia. Since his postdoctoral studies at UNICAMP (2011-2012), and at Faculty of Pharmacy, University of Porto (Portugal) (2012-2013), he has been working in food science area in projects related to the antioxidant properties of bioactive compounds extracted from vegetables available in the Amazonia biome as scavengers of the oxidizing effect of reactive oxygen (ROS) and nitrogen (RNS) species of nutritional and physiological interest. From 2016-2024, he worked at the Faculty of Food Engineering (FEA), at Federal University of Pará (UFPA), and played a role as Coordinator of the Graduate Program in Food Science and Technology (PPGCTA) (2022-2023). Currently (2024-current), he is a member of the School of Pharmacy (FAFAR) at Federal University of Minas Gerais (UFMG). He also develops, in general terms, researches related to the study of extraction processes, via "Green Chemistry", of bioactive compounds with antioxidant and color properties in food matrices, with a focus on raw materials from Brazilian's biodivesity, as well as recovery methods, isolation, quantification and identification of bioactive compounds. In addition, Renan Chisté also contributes to the scientific community as Associate Editor of the Journal of Food Composition and Analysis (Elsevier) and Food Science and Technology (sbCTA, Brazil); serves as a Member of the Editorial Board of Heliyon (Elsevier). (Source: Lattes Curriculum)