Prof. Mario Marostica

Mário Roberto Maróstica Junior is Full Professor from the Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP). Undergraduation in Food Engineering (2002), PhD in Food Science (UNICAMP, 2006), PhD stay in Leibniz Universität Hannover (2004), Pos-doc at UNICAMP (2007), Brazil, Professorship stay at Lund University (2009) and North Carolina State University (2025). Best PhD Thesis in Food Science in Brazil, 2007. Publications: 3 patents (2 licenced), more than 200 publications including papers in international journals, books and book chapters. Around 100 supervisions of undergraduation, graduation and pos-docs as the main supervisor. Research topics: bioactive compounds and its roles on health and diseases prevention, focusing on obesity, inflammatory bowel disease, cognition. Among the 1% most cited authors in the Dietetics field according to Clarivate. CNPq Research Fellow 1B. Associate Editor of Journal of Functional Foods and npj Science of Food.