Julia Dezen Gomes

Bachelor of Science in Food Science from the Luiz de Queiroz College of Agriculture - ESALQ/USP. She has experience in the areas of water and food microbiology, meat quality and processing, and molecular biology, in addition to having 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. She has developed scientific initiation projects through the São Paulo Research Foundation (FAPESP) in the areas of molecular biology and meat quality and processing. She did an internship abroad at the School of Veterinary Medicine (University of Lisbon), where she had the opportunity to work with molecular biology and bioinformatics. She collaborates with the extension project "Demystifying molecular biology and functional foods", which has as one of its objectives the dissemination of knowledge to the community. She is a member of the Molecular Biology and Mycotoxins Extension Group (GEBMIC). She is currently a master's student in the postgraduate program in Animal Science and Pastures at the Escola Superior de Agricultura "Luiz de Queiroz" - ESALQ/USP, where she is developing a project in the area of #8203;#8203;#8203;#8203;pork meat and carcass quality and gene expression. (Source: Lattes Curriculum)