Stanislau Bogusz Junior

I am a Professor of Food Chemistry and Sensory Analysis at the University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), São Paulo State, Brazil. I hold a Ph.D. in Food Science from the University of Campinas (UNICAMP) and completed postdoctoral research in Food Science and Technology at the University of California, Davis (UC Davis). I am also an active member of the Brazilian Chemical Society (SBQ), where I engage with the scientific community in my field. My research is dedicated to advancing Green Analytical and Food Chemistry through the development of innovative, sustainable solvents and extraction technologies. A core focus is on the synthesis, physicochemical characterization, and application of Natural Deep Eutectic Solvents (NADES) for the extraction, stabilization, and analysis of bioactive molecules from agricultural products and by-products. To achieve this, my research group utilizes advanced analytical tools, including statistical designs (e.g., Central Composite, Box-Behnken, Doehlert, and Mixture Designs), to optimize sample preparation and extraction techniques such as solid-phase microextraction (SPME), liquid-phase microextraction (LPME), and microwave-assisted extraction (MAE). We also develop and validate methods using LC-MS and GC-MS to characterize a wide array of compounds, from volatile and non-volatile flavors and phenolics to short-chain fatty acids and fatty acids, addressing fundamental questions in food science, quality, and health. My work bridges fundamental chemistry with practical applications in food processing, packaging, and sensory quality. I lead a research group, having secured competitive funding as a Principal Investigator from agencies such as the São Paulo Research Foundation (FAPESP) and the National Council for Scientific and Technological Development (CNPq). I also maintain strong international collaborations with researchers from UC Davis and the University of Birmingham, and I supervise a team of postdoctoral researchers, PhD and MSc candidates, and undergraduate students. (Fonte: Currículo Lattes)