Carla Adriano Martins

She is currently an Associate Professor in the Collective Food Programme at the Institute of Food and Nutrition (IAN) of the Federal University of Rio de Janeiro - Multidisciplinary Centre UFRJ-Macaé (CM UFRJ-Macaé). Cookery Technician (IF-SC, 2009), Nutritionist (UNISUL, 2010), Master's Degree in Nutrition (UFSC, 2012; FAPESC scholarship), Doctor of Science - Nutrition in Public Health (FSP/USP, 2017; FAPESP/CAPES fellowship), with post-doctoral studies at the Department of Preventive Medicine of the FMUSP (2018-2020; CNPq PDJ fellowship) and at the Food Studies and Research Centre (NEPA) of Unicamp (Jan-Jul/2021; City-GCRF/UK fellowship). She was a visiting researcher at the University of Manchester/UK from Jan-Dec/2020, funded by the GCRF/UK. Since 2013, she has been a collaborating researcher at the Centre for Epidemiological Research in Nutrition and Health (NUPENS/USP) at USP, where she leads research on cooking and its influence on food consumption, health and the environment. She was part of the technical team that reviewed the Food Guide for the Brazilian Population (2013-2014). She was part of the NUPENS/USP nutritional consulting team for Editora Panelinha/TV chef Rita Lobo (2016-2019). Coordinator of the project 'Healthy and Sustainable Cooking Practices among School Kitchen Staff - A Pilot Project in Campinas, SP, Brazil' (funded by the British Council). She combines nutrition, gastronomy and public health and works mainly on the following topics: promotion of adequate, healthy and sustainable food; healthy and sustainable cooking; domestic and professional cooking skills; production, distribution and consumption of meals; food characteristics and food consumption according to the NOVA classification; educational interventions in food and nutrition; advertising in cooking programmes. Contact e-mail: carlamartins@ian.macae.ufrj.br (Source: Lattes Curriculum)