Prof. Mauricio Rostagno

Mauricio Ariel Rostagno is an Associate Professor at the School of Applied Sciences, University of Campinas (UNICAMP), Brazil. He holds a degree in Agronomy, an MSc in Food Science, and a PhD in Analytical Chemistry from the University of Cádiz, Spain, complemented by postdoctoral training in Analytical Chemistry and Food Engineering.

His research focuses on the development of advanced and sustainable approaches for the extraction, separation, purification, and analysis of bioactive compounds, particularly phenolic compounds, with applications in natural products, foods, and agro-industrial biomass valorization. His work combines analytical chemistry, green extraction technologies, and process integration, resulting in scientific publications, books, and patented technologies.

He has published 185 scientific papers, authored or edited three books, and is associated with 25 patent applications and grants. As of May 2026, his work had received more than 13,000 citations on Google Scholar (h-index 55) and nearly 9,000 citations on Scopus (h-index 47). He serves as Associate Editor of Food Chemistry: Molecular Sciences and eFood.