Eduardo Purgatto

He holds a Ph.D. in Food Science from the University of São Paulo (2001), with postdoctoral training at the École Nationale Supérieure Agronomique de Toulouse, France (2009–2010), and at the University of São Paulo (2001–2002). He is currently an Associate Professor at the School of Pharmaceutical Sciences, University of São Paulo.
His research focuses on Food Science and Technology, particularly food composition and plant secondary metabolism, with an emphasis on volatile compounds. His work explores both the role of these compounds in the sensory quality of fruits and vegetables and their potential health benefits. He has a particular interest in terpenoids, including the regulation of their biosynthesis in food plants, extraction methods, and their potential effects on inflammatory mediators in muscle cells.
Currently is the Coordinator of the USP Special Research and Innovation Center – Food Research Center (CEPIx-FoRC) and Vice-Coordinator of the National Institute of Science and Technology – Food Research Center (INCT-FoRC). He collaborates with national and international research institutions across Europe and Brazil and is a member of the American Society of Plant Biologists, the Brazilian Society of Food and Nutrition, and the Brazilian Society of Food Science and Technology.