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Eduardo Purgatto


Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF)  (Institutional affiliation from the last research proposal)
Birthplace: Brazil

PhD in Food Science from the University of São Paulo (2001). He held a postdoctoral degree at the École Nationale Superieure Agronomyque de Toulouse (2009-2010) and at the University of São Paulo (2001-2002). Prof. Associate at the Faculty of Pharmaceutical Sciences at the University of São Paulo. I have experience in Food Science and Technology, working mainly on the following subjects: food composition, secondary metabolism in plants, focusing on volatile compounds. In addition to the importance of such compounds for the sensory quality of fruits and vegetables, I expanded the range my research, studying the potential of such compounds for health. I am particularly interested in terpenoids, the factors that regulate their synthesis in food plants, their extraction, and the potential effects on the release of inflammatory mediators in muscle cells. My team have used in vitro models and approaches such as proteomics and metabolomics (targeted and untargeted) Executive Director of the Research Innovation and Diffusion Center (RIDC) Food Research Center. Member of the Center for Research in Food and Nutrition at Univ. of Sao Paulo (NAPAN). I have developed projects in partnership with research groups from the École Nationale Superieure Agronomyque de Toulouse (France), Centro de Edafología y Biología Aplicada del Segura, Murcia (Spain), Luis de Queirós Higher School of Agronomy, Institute of Biosciences - USP, Institute of Chemistry - USP, Agronomic Institute of Campinas, EPAMIG, Botanical Institute - SP, Instituto de Pesquisas Energéticas e Nucleares (IPEN) among others. Member of the American Society of Plant Biologists, the Brazilian Society of Food and Nutrition and the Brazilian Society of Food Science and Technology. (Source: Lattes Curriculum)

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