Samantha Cristina de Pinho

Chemical Engineer from Universidade Estadual de Campinas (1998), Msc. in Chemical Engineering from Universidade Estadual de Campinas (2000) and PhD in Engineering from Universidade de São Paulo (2004). She is currently Associate Professor 2 (MS-5.2) at the School of Animal Science and Food Engineering (FZEA) - USP. Her main research theme is related to the development of functional foods, through the incorporation of various bioactives (e.g., carotenoids, curcuminoids, lipophilic vitamins, essential oils, flavonoids) into colloidal systems. The studies carried out at the Laboratory of Encapsulation and Functional Food (LEnAlis) involve the production and characterization of encapsulation systems, development of polysaccharide, protein and mixed gels, as well as physicochemical stability studies, incorporation into food products and sensory evaluation. In addition, in vitro digestion studies are carried out. She carried out a Visiting Researcher program at TEAGASC - Agriculture and Food Development Authority - Food Research Centre, Moorepark, - Ireland, in the area of #8203;#8203;in vitro digestion of protein matrices (2018-2019). She is currently Coordinator of the Undergraduate Food Engineering course at FZEA/USP, as well as President of the Inclusion and Belonging Committee (CIP) - FZEA. (Source: Lattes Curriculum)