Carotenoids

Prof. Dr. Renan Campos Chisté, holds a degree in Agroindustrial Technology with a specialization in Food Technology from the State University of Pará (UEPA) (2007), a Master's Degree in Food Science and Technology from the Federal University of Pará (UFPA) (2008), and a Ph.D. in Food Science from the State University of Campinas (UNICAMP) (2011). During his scientific career in Food Science and Technology, he has worked on topics related to the characterization of the technological and bioactive potential of raw materials from Brazilian biodiversity, mainly from the Amazon biome. Since his post-doctoral work at UNICAMP (2011-2012) and at the Faculty of Pharmacy of the University of Porto (Portugal) (2012-2013), he has been working on research projects on the antioxidant properties of bioactive compounds extracted from plants available in the Brazilian biomes, focusing on the inhibition of the oxidizing effect of reactive oxygen species (ROS) and nitrogen species (RNS) of interest for food and health. From January/2016 to March/2024, he was part of the faculty of the Faculty of Food Engineering (FEA) of UFPA, serving as Vice Coordinator of the Postgraduate Program in Food Science and Technology (PPGCTA/UFPA) (2018-2019 and 2020-2021 biennia), becoming Coordinator of PPGCTA/UFPA in the 2022-2023 biennium. In April 2024, he was reassigned to the Federal University of Minas Gerais (UFMG), where he is currently a Professor at the Department of Food at the School of Pharmacy (FAFAR). He also conducts research related to the study of extraction processes via green chemistry and the application of bioactive compounds with antioxidant and colorant properties in food formulations, in addition to the development of methods for the recovery, isolation, quantification, and identification of bioactive compounds by LC-MS. In addition, he actively contributes to the scientific community as an Associate Editor of the Journal of Food Composition and Analysis (Elsevier), as a member of the Editorial Board of Heliyon (Elsevier), as a reviewer of high-impact journals in the food field, as an ad hoc advisor to funding agencies in Brazil, and as a member of the Board of former Affiliate Members of the Brazilian Academy of Sciences (ABC) (linked by appointment for the period 2019-2023).Prof. Dr. Eloisa Helena de Aguiar Andrade, holds a degree in Pharmacy from the Federal University of Pará (1980), a degree in Biochemistry from the Federal University of Pará (1982), a Master's degree in Chemistry of Natural Products from the Federal University of Pará (1992), and a Ph.D. in Chemistry from the Federal University of Pará (2008). She is currently Full Researcher II of the Botany Coordination of the Museu Paraense Emílio Goeldi, in charge of the Adolpho Ducke Multiuser Laboratory (LAD); Associate Professor I of the Faculty of Chemistry of the Federal University of Pará. Professor of the Postgraduate Programs in Chemistry, UFPA, PPG in Biological Sciences - Tropical Botany, UFRA / MPEG, and Postgraduate Program in Biodiversity Biotechnology - Bionorte Network. Coordinator of the Pará State Hub of the Postgraduate Program in Biodiversity and Biotechnology (PPGBIONORTE-PA) of the Bionorte Network (2016-2020, 2022-2024). Author of more than 500 scientific contributions, including articles, event presentations, book chapters, and books. She has experience in the field of chemistry, with an emphasis on natural products chemistry, working mainly on the following topics: gas chromatography, gas chromatography/mass spectrometry in volatile and fixed (derivatized) chemical constituents, etc.Prof. Dr. Mozaniel Santana de Oliveira, holds a Bachelor's degree in Chemistry from the Federal University of Pará (UFPA) and graduated in 2014. He also has a Master's degree and a Ph.D. in Food Science and Technology from the same institution, obtained in 2016 and 2018, respectively. His academic production includes 96 international articles, 9 international books, 48 chapters of international books, and 62 conference abstracts. His experience covers several areas, including natural products chemistry, food science, and technology, prospecting methods for bioactive molecules, natural products biotechnology, and allelopathy. In addition, Dr. Oliveira is a permanent professor of the Postgraduate Program in Biological Sciences, with a focus on Tropical Botany, at the Federal Rural University of the Amazon (UFRA)/Emílio Goeldi Museum of Pará (MPEG), and is also a collaborating professor of the Postgraduate Programs in Food Science and Technology and Pharmaceutical Sciences at UFPA. Previously, he was an ambassador for Bentham Science Publishers and an academic mentor for Web of Science. His contribution also extends to peer review, having reviewed more than 440 articles for 70 international journals. In addition, Dr. Oliveira has served as an editorial board member of Future Integrative Medicine, Plos One, The Natural Products Journal, International Journal of Food Science, Advances in Pharmacological and Pharmaceutical Sciences, Open Chemistry, Frontiers in Pharmacology, Frontiers in Plant Science, Frontiers in Nutrition, Evidence-Based Complementary and Alternative Medicine, Molecules, Journal of Food Quality, Bentham Science Publishers, Intechopen, and Plant Basel editing more than 270 scientific articles. Dr. Oliveira has an H-index of 21 in Web of Science, an H-index of 20 in Scopus, and an H-index of 27 in Google Scholar. He is currently a postdoctoral fellow in the Graduate Program in Biological Sciences, with a focus on Tropical Botany, at the Federal Rural University of the Amazon/Emílio Goeldi Museum of Pará (UFRA/MPEG).

• Introduction to Carotenoids and Overview of their Biosynthesis.- Biosynthesis of Carotenoids in Plants and Microorganisms.- Biosynthesis of carotenoids in insects - what we currently know.- C30 Carotenoids - biosynthesis, chemical and biological aspects.- Overview of Recent Trends on Non-conventional Approaches to Extract Carotenoids.- Encapsulation Techniques for the Preservation of Carotenoids’ Bioactivity.- Recent Approaches for the Bioaccessibility and Bioavailability of Carotenoids.- Carotenoids from Marine Sources - General Aspects, Biological Properties and Industrial Applications.- Uses of Microorganisms for Carotenoid Production - Contribution of Modern Technologies in Food Sustainability.- Composition and Health Benefits of Carotenoids in Foods and Feeds.- Therapeutic effects of carotenoids - Trends and advances.- Neuroprotective Potential of Carotenoids.