Shirley de Lima Sampaio holds a degree in Food Engineering from the State University of Campinas (UNICAMP, 2013) and a PhD in Pharmacy and Health from the University of Salamanca (Spain, 2020), awarded with Summa Cum Laude honors. Her scientific trajectory lies at the intersection of Cosmetics and Food Sciences, focusing on bioactive compounds, natural ingredients, clinical research, and new product development. She was a CAPES Full Doctorate Abroad fellow and conducted international research activities at Queen Margaret University (QMU, United Kingdom) and the Polytechnic University of Bragança (UPB, Portugal). She has experience in higher education teaching and research, having served as a Visiting Lecturer at QMU and supervisor of research projects at UPB. She is the author of scientific papers published in international peer-reviewed journals and book chapters in the fields of Food Science and Technology, Pharmacy, and Bioactive Compounds. Alongside her academic record, she has built a career in Research, Development, and Innovation (R&D&I) at multinational corporations in the cosmetic and food sectors, including L'Oréal, Kenvue (formerly Johnson & Johnson), Corbion, and Unilever. She brings extensive experience in leading innovation projects, clinical research, safety and efficacy assessment, and new product development, bridging scientific research and technological innovation.