Advances in omics sciences in areas related to food and nutrition have made it increasingly possible to understand the complexity at each layer of biological systems and at each stage of food systems, from cultivation to consumption. In this context, the term FOODOMICS was established to designate the emerging interdisciplinary field that uses omics technologies to holistically understand food and nutrition, focusing on production, safety, and, above all, the benefits associated with food consumption. Thus, the São Paulo School of Advanced Sciences (SPSAS) on FoodOmics aims to promote discussions and deepen scientific and technological knowledge, advancing understanding of the potential of omics technologies in the areas of science, engineering, food technology, and nutrition. The SPSAS on FoodOmics will take place at the Convention Center of the University of Campinas (Campinas, Brazil), from September 13 to 26, 2026.
Organizing Committee
Anderson de Souza Sant’Ana — Coordinator
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: and@unicamp.br
Eric de Castro Tobaruela
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: erict@unicamp.br
Ana Silvia Prata
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: asprata@unicamp.br
Scientific Committee
Eric de Castro Tobaruela — Coordinator
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: erict@unicamp.br
Adriane Elisabete Antunes de Moraes
Institution: School of Applied Sciences, University of Campinas, Brazil.
Email: adriane@unicamp.br
Anderson de Souza Sant’Ana — Coordinator
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: and@unicamp.br
Andressa Mara Baseggio
Institution: School of Applied Sciences, University of Campinas, Brazil.
Email: ambaseg@unicamp.br
Camila Manoel Crnkovic
Institution: School of Pharmaceutical Sciences, University of São Paulo, Brazil.
Email: camilavic@usp.br
Cinthia Bau Betim Cazarin
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: cbetim@unicamp.br
Débora Parra Baptista Freitas
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: deborapb@unicamp.br
Jarlei Fiamoncini
Institution: School of Pharmaceutical Sciences, University of São Paulo, Brazil.
Email: jarlei@usp.br
Jorge Herman Behrens
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: behrens@unicamp.br
Lilian Regina Barros Mariutti
Institution: School of Food Engineering, University of Campinas, Brazil.
Email: lilianma@unicamp.br
Rodrigo Ramos Catharino
Institution: Faculty of Pharmaceutic Sciences, University of Campinas, Brazil.
Email: rrc@unicamp.br
Speakers
Information about the speakers confirmed for the School.
[To be announced soon!]
Attendees
Information about the attendees confirmed for the School.
[To be announced soon!]