Pedro Silva, a Postdoctoral Researcher at the International Iberian Nanotechnology Laboratory (INL), has dedicated his career to exploring the intersection of bioengineering, nanotechnology, and sustainable food systems. In this interview, he shares his journey, the challenges of dispelling myths about nanotechnology, and his vision for a healthier, more sustainable future in food science. What inspired your journey and led you to join the Pastrana Research Group at INL? When I started my PhD in Food Science, the Food Processing and Nutrition Group, led by Lorenzo Pastrana, seemed like the perfect opportunity to expand my expertise in food personalization via the use of micro-nano encapsulation technologies aiming at the development of functional food ingredients. Under the supervision of Miguel Cerqueira, I had an amazing four years at INL, where I explored the use of electrohydrodynamic processing to develop functional ingredients, validated them with in vitro testing, and explored their sensory impact, in an international collaboration with University of Gent. Later, I jumped on the opportunity to join as a postdoctoral researcher in the VIIAFOOD project, which focuses on the development of sustainable and intelligent food packaging solutions. If you could address one misconception about nanotechnology in food, what would it be? […]
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