Lilian Regina Barros Mariutti

Food Engineer with a master's and a Ph.D. in Food Science at University of Campinas, having completed part of her doctorate at Copenhagen University in Denmark.

She is currently an Assistant Professor at the Department of Food Science and Nutrition at the School of Food Engineering at Unicamp and Coordinator of the Postgraduate Program in Food and Nutrition (PPGAN). She also serves as editor of international journals in Food Science and Nutrition.

Her research focuses on developing ingredients with functional properties, especially natural colorants, and their application in food products.