Brazilian with Italian citizenship, graduated in Food Sciences from the University of São Paulo (USP-Brazil), holds a Master's degree in Food Technology at the University of Campinas (Unicamp-Brazil) and also a first-level master's degree under the supervision of UNESCO in Sustainability of the agrifood network at the University of Turin (MaSRA/UniTO-Italy). Works mainly in dairy science and technology, focusing on cheese and other fermented products, sensory analysis and proteomics.
Dairy science and technology; fermented products; sensory analysis; proteomics.
PhD in Food Engineering and Biotechnology - 35th Cycle (2019/2020) Micro4Food lab. group.