Dr. Henrique Silvano Arruda is a Food Scientist, graduated from the Federal University of Viçosa (UFV), Brazil (2012). He holds a Master’s degree (2015) and a Ph.D. (2019) in Food Science from the School of Food Engineering, University of Campinas (FEA-UNICAMP), Brazil. He worked as a Postdoctoral Researcher at FEA-UNICAMP from 2019 to 2024. Currently, he is a Collaborating Researcher at the School of Food Engineering, University of Campinas (FEA-UNICAMP) (2025–Present) and has been developing research with Brazilian native fruits with a focus on the extraction and determination of bioactive compounds (mainly phenolic compounds and prebiotic carbohydrates), as well as the development of new products and evaluation of their functional potential.