Affiliation: Department of Food and Experimental Nutrition, University of São Paulo

Uelinton M. Pinto is a professor in the Department of Food and Experimental Nutrition at the School of Pharmaceutical Sciences, University of São Paulo. From 2011 to 2015, he served as a professor in the Department of Food at the Federal University of Ouro Preto, where he also held the position of vice director of the School of Nutrition.

He holds a degree in food engineering and a master’s degree in agricultural microbiology from the Federal University of Viçosa, and a PhD in microbiology from Cornell University, USA. His research experience spans food microbiology, molecular biology, genetics, biochemistry, and food science.

Professor Pinto’s work focuses on understanding quorum sensing systems in the regulation of microbial pathogenicity, food spoilage, and control strategies. He is a coordinator of REPEQUAB (Brazilian Artisanal Cheese Research Network) and an associate researcher at the Food Research Center (FoRC), a FAPESP Research, Innovation, and Dissemination Center (RIDC). He was a visiting researcher at Harvard University between 2019–2020 with a CAPES fellowship, investigating quorum sensing mechanisms in Pseudomonas aeruginosa.