Lívia Mateus Reguengo

Graduated in Food Science by the University of São Paulo (ESALQ-USP, 2018) and PhD student of the Food and Nutrition Pos-graduate program of School of Food Engineering – UNICAMP. Has developed her Undergraduate thesis research (01/2018 to 07/2018) in Universitá degli Studi di Torino (Turin, Italy) and has recently done part of her doctorate project (04/2022 to 10/2022) in collaboration with the Centro de Edafología y Biología Aplicada del Segura, part of the Spanish National Research Council (CSIC), in Murcia, Spain. Her research focus is in vitro and in silico analysis of original and metabolized bioactive compounds from Brazilian fruits and their role in the prevention of inflammation and associated disorders.