Renan Chisté holds a B.Sc. in Agroindustrial Technology (Food Technology) from the Universidade do Estado do Pará (2007), an M.Sc. in Food Science and Technology from the Universidade Federal do Pará (2008), and a Ph.D. in Food Science from the Universidade Estadual de Campinas (2011). He completed postdoctoral training at UNICAMP and at the University of Porto Faculty of Pharmacy (Portugal). He is currently a faculty member at the Faculty of Pharmacy of the Universidade Federal de Minas Gerais and Coordinator of the Graduate Program in Food Science (PPGCA/UFMG). His research focuses on sustainable strategies for the extraction, isolation, and LC–MS characterization of bioactive compounds from Brazilian biodiversity, guided by Green Chemistry principles, with emphasis on pigments and antioxidant compounds for functional food applications. He is a Productivity Research Fellow of the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Associate Editor of the Journal of Food Composition and Analysis, and a former Affiliated Member of the Brazilian Academy of Sciences (2019–2023).