Graduated in Food Science from the College of Agriculture "Luiz de Queiroz"- ESALQ/USP. She has experience in water and food microbiology, meat quality and processing, and molecular biology, besides basic knowledge in bioinformatics. She has participated as a member of the Water and Food Microbiology Extension Group and the Meat Quality and Processing Extension Group. Recently she developed a scientific initiation project by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) in the area of molecular biology and meat quality and processing. He did an internship abroad at the Faculty of Veterinary Medicine (University of Lisbon), where he had the opportunity to work with molecular biology and bioinformatics. She has already collaborated with the project "Learn in the Community" that presents as one of the objectives to bring knowledge to future professionals in the labor market. She is currently a master's student in the post-graduation program in Animal Science and Pastures at the College of Agriculture "Luiz de Queiroz" - ESALQ/USP (Source: Lattes Curriculum)
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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…
Lipids are a class of molecules present in all cell types. They contribute to cellular structure, energy storage and several biological functions from transcriptional regulation to physiological processes. These molecules contribute to the nutritional value of the meat and are directly influenced by the animal's diet. Meat has high nutritional value and is an important source of unsaturat…
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…
| 3 / 3 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 5 / 5 | All Scholarships |
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CV Lattes
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