Uelinton Pinto

Associate Professor in the Department of Food and Experimental Nutrition at the School of Pharmaceutical Sciences, University of São Paulo (FCF/USP) since 2015. He is also an associate researcher at the Food Research Center (FoRC/USP). He holds a degree in Food Engineering and a Master’s in Agricultural Microbiology from the Federal University of Viçosa (UFV), a Ph.D. from Cornell University, and a Habilitation (Livre-Docência) in Food Microbiology from USP. His research focuses on Food Microbiology and Food Safety, with emphasis on artisanal cheese production and microbial interactions, particularly quorum sensing mechanisms in food systems. In 2019–2020, he was a Visiting Professor at Harvard University, where he investigated the inhibition of quorum sensing in Pseudomonas aeruginosa.