Researcher at Universidade Federal Fluminense, Brazil.
Dr. Jorge da Silva Pinho Junior 🇧🇷 is a dedicated postdoctoral researcher and postgraduate lecturer at Universidade Federal Fluminense (UFF) 🎓. With a robust academic foundation in nutrition and food sciences, he has emerged as a promising figure in food biotechnology and sustainable food systems 🌱. His research explores the innovative use of agro-industrial residues like cocoa husk to develop functional food ingredients 🍫, while also advancing health-promoting fermented beverages 🥤 and antioxidant-rich oils. Dr. Pinho actively contributes to academia as a supervisor, author, and peer reviewer 📚. His collaborations with national research groups and engagement in funded projects demonstrate a strong commitment to public health, food innovation, and environmental sustainability 🌍. With 13 articles in reputed journals and two published book chapters, his scholarly impact continues to grow 📈. Dr. Jorge is passionate about promoting science that improves both human well-being and ecological balance 🌾💡.
Professional Profile:
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✅Suitability For Best Researcher Award – Prof Dr. Jorge Pinho-Jr
Dr. Jorge da Silva Pinho Junior is an exceptionally strong candidate for the Best Researcher Award based on his consistent, impactful contributions to food biotechnology, sustainable food systems, and public health nutrition. His career demonstrates an ideal blend of academic excellence, innovative applied research, and societal impact, all of which align well with the award’s standards.
🎓 Education
Dr. Jorge da Silva Pinho Junior holds a Ph.D. in Sciences Applied to Health Products 🧪 and a Master’s degree in Nutritional Sciences 🥗, both from the prestigious Fluminense Federal University (UFF) 🇧🇷. His academic path began with a degree in Nutrition 🧬, where he developed a foundational understanding of human health and food systems. Through his postgraduate education, Dr. Pinho specialized in the intersection of food science and health innovation 🎯. His studies allowed him to dive deep into the bioaccessibility of nutrients, functional food development, and food safety 🥼. Throughout his academic journey, he maintained a strong balance between research excellence and practical application, equipping himself with the skills needed to contribute meaningfully to academia, public health, and industry collaborations 🌿📘.
🧑🏫 Professional Development
Dr. Jorge da Silva Pinho Junior’s professional journey reflects versatility and growth across academia and applied research 🔬. He has served as a substitute professor 👨🏫, postgraduate lecturer, and technical education instructor, shaping future scientists in the fields of nutrition and biotechnology 🧫. His research contributions center on sustainable food systems, particularly the upcycling of agro-industrial byproducts like cocoa husk into nutritious products 🍫. He collaborates within UFF and nationally across Brazilian institutions, contributing to funded projects and guiding student research 📑. He has authored 13 scientific articles in international journals and contributed to two book chapters with ISBNs 📚. Moreover, he engages in consultancy projects including functional beverage formulation and technical evaluations of food fats 🥤📝. His active role as a peer reviewer for journals and a member of Labiotec/UFF enhances his academic influence 💡. Dr. Pinho continues to combine innovative research with impactful education to drive progress in health and sustainability 🌍.
🔬 Research Focus
Dr. Jorge focuses his research on functional foods, food biotechnology, and sustainable food systems 🌾🔬. He is particularly passionate about transforming agro-industrial residues into health-beneficial ingredients, such as cocoa husk flour 🍫. His work also investigates the development of fermented beverages 🧃 and enriched oils 🌻 with bioactive and antioxidant properties that contribute to improved public nutrition and chronic disease prevention. Sustainability is a consistent theme in his research, aligning with global goals for waste reduction and food innovation ♻️. He integrates cutting-edge science with real-world impact by exploring nutrient bioaccessibility, alternative food formulations, and food safety 🥼. His research not only adds to academic knowledge but also creates practical, sustainable, and health-conscious solutions for the food industry 🥗🌱. Through this, Dr. Pinho advances the conversation on food as medicine, emphasizing innovation for both human and planetary health 🌍❤️.
🧠 Research Skills
Dr. Jorge da Silva Pinho Junior possesses a wide array of research skills that bridge scientific inquiry with practical application 🔍💡. He is adept at formulating functional food products using agro-waste, such as cocoa husk, contributing to sustainability and nutrition simultaneously 🌱🍫. His skills extend to the development and sensory analysis of fermented beverages 🧃, alongside evaluating nutritional quality and bioactive compounds in food matrices. He excels in conducting laboratory experiments, data interpretation 📊, and collaborative research that involves multidisciplinary teams. Additionally, he is skilled in academic writing, having authored peer-reviewed papers and technical reports 📚🖋️. As a peer reviewer, he demonstrates a keen understanding of scholarly quality and research ethics. His strong communication skills make him an effective mentor and educator 👨🏫, while his knowledge of nutritional policy and product development helps connect research to societal needs 🌍🍽️. Dr. Pinho’s toolkit supports innovation, sustainability, and scientific excellence.
🏅 Awards and Honors
Dr. Jorge da Silva Pinho Junior has been recognized for his scientific contributions and innovative teaching practices 🏆🎓. His work on functional food ingredients and sustainable nutrition has earned him accolades within academic and professional circles 🎖️. He has received awards for promoting creative, research-driven solutions in food biotechnology and for mentoring students in impactful research projects 👏. His recognition highlights not just his publication record and project leadership, but also his dedication to improving food systems for health and environmental well-being 🌍🍏. Through these honors, Dr. Pinho’s role as a dynamic and socially responsible researcher continues to gain well-deserved acknowledgment ✨📢.
Publication Top Notes
Title: Antiproliferative activity on human colon adenocarcinoma cells and in vitro antioxidant effect of anthocyanin-rich extracts from peels of species of the Myrtaceae family
Authors: N. Simas Frauches, J. Montenegro, T. Amaral, J.P. Abreu, G. Laiber, J.S.P. Junior, et al.
Journal: Molecules, 2021
Cited by: 38
Summary:
This study explores the anti-cancer and antioxidant properties of anthocyanin-rich extracts derived from fruit peels of the Myrtaceae family. Using in vitro tests on human colon cancer cells, the researchers found significant inhibition of cell proliferation and strong antioxidant activity. The findings suggest potential applications in cancer prevention and functional foods.
Title: Analysis of the biochemical and anthropometric profile, and intake of antioxidant micronutrients in patients with resistant arterial hypertension
Authors: P.S.V. Vildoso, J.S.P. Junior, A.P.A. Mattos, G.S. Rocha, S.G. Barroso, et al.
Journal: Nutrición Hospitalaria, 2020
Cited by: 16
Summary:
This paper examines the nutritional and physiological profiles of patients with resistant hypertension, focusing on their intake of antioxidant micronutrients. It highlights correlations between poor micronutrient intake and altered biochemical/anthropometric indicators, emphasizing the role of dietary improvements in managing hypertension.
Title: Irisin and cardiometabolic disorders in obesity: a systematic review
Authors: J.S. Pinho-Jr, F.A. Camacho, C.S. Cavararo, P.F. Baião, R.F. Medeiros, et al.
Journal: International Journal of Inflammation, 2023
Cited by: 15
Summary:
This systematic review focuses on irisin, a hormone associated with exercise, and its impact on cardiometabolic disorders in obese individuals. The review compiles findings from multiple studies, suggesting that irisin may improve lipid profiles, reduce inflammation, and aid in metabolic regulation, positioning it as a potential therapeutic biomarker.
Title: Effect of hot air-drying and pasteurization on ergothioneine content in edible mushrooms
Authors: P.G. Pratti, J.S.P. Junior, N. de Lima Petito, B.D. da Silva, C.A. Conte-Junior, et al.
Journal: Journal of Food Composition and Analysis, 2024
Cited by: 11
Summary:
This research investigates how food processing methods like hot air-drying and pasteurization affect ergothioneine, a powerful antioxidant, in edible mushrooms. The results show that both methods reduce ergothioneine levels, indicating a trade-off between preservation and nutrient retention, which is crucial for food industry practices.
Title: Relationship of fiber, sodium, and lipid profile intake in patients with resistant hypertension
Authors: C.S. Cavararo, F.A. Camacho, J.S.P. Junior, A.P.A. de Mattos, G.S. Rocha, et al.
Journal: (2022)
Cited by: 2
Summary:
This study analyzes dietary patterns—specifically fiber and sodium intake—in patients with resistant hypertension and their relationship to lipid profiles. Findings suggest that high sodium and low fiber intake may worsen lipid parameters, reinforcing dietary interventions as a critical component of hypertension management.
🧾 Conclusion
Dr. Jorge da Silva Pinho Junior’s research portfolio demonstrates exemplary innovation, relevance, and impact, particularly in advancing sustainable nutrition, functional food innovation, and health-focused biotechnology. His scholarly rigor, societal contributions, and leadership qualities make him highly suitable for the Best Researcher Award. His work not only enriches academic discourse but also delivers transformative solutions for food security, health, and environmental sustainability.