Bachelors degree in Food Science from the Luiz de Queiroz College of Agriculture (ESALQ/USP), with a Masters degree in Sciences from the same institution and currently pursuing a Ph.D. in Sciences. Experienced in physicochemical analyses, molecular biology, bioinformatics, and microencapsulation of bioactive compounds. Has worked on scientific research projects related to pork carcass and meat quality, gene expression, and the development of innovative formulations.Developed undergraduate research projects (Scientific Initiation) funded by FAPESP, with emphasis on molecular biology and meat processing. Completed a research internship abroad at the Faculty of Veterinary Medicine, University of Lisbon, working with molecular biology and bioinformatics. Skilled in data analysis and interpretation using R and Power BI.Participated in university extension groups in the fields of food and water microbiology, molecular biology, mycotoxins, and meat quality, including science communication initiatives. Currently, she is a PhD student in Science and develops applied research focused on technological innovation, with an interest in functional foods, sustainability and interdisciplinary solutions in the area of food and biotechnology. (Source: Lattes Curriculum)
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Crossbreeding between breeds or lines of pigs can be used as an important tool for the efficiency of animal production and improvement in meat quality characteristics in order to meet the demands of the production chain and pork consumers. The main factors that influence the quality of the meat are: age, sex, nutrition, management, welfare and genetics of the animals. The quality attribut…
Monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids have anti-inflammatory mechanisms, functional mechanisms of the immune response, functional and protective mechanisms against the development of cancer. An important PUFA, such as role-3, is observed in modulating immune system functions and the severity of inflammatory disorders. The inclusion of rich in PUFAs in the diet of p…
In recent years, there has been a growing demand for foods that, in addition to nourishing, have beneficial health effects, such as the prevention of cardiovascular diseases, raising consumer preference for foods that have functional properties, such as soy derivatives and fatty acids. Human consumption of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids has been associated w…
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Mono (MUFA) and polyunsaturated (PUFA) fatty acids have functional properties, such as anti-inflammatory action, regulation of the immune response, proven effect in the prevention of NCDs, protective effect against viral infections and the development of some types of cancer. There is an important role for PUFAs, such as n-3, in modulating the functions of the immune system, decreasing th…
The gastrointestinal tract of monogastric animals is predominantly composed of bacteria, forming a complex and dynamic system. The intestinal microbiota acts in symbiosis with the host, regulating absorptive efficiency, length of stay of the bolus in the tract, utilization of some nutrients poorly digestible by the animal's endogenous enzymes, intestinal maturation, antagonism against pat…
| 4 / 4 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 6 / 6 | All Scholarships |
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CV Lattes
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