CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Dracena. Faculdade de Ciências Agrárias e Tecnológicas (Institutional affiliation from the last research proposal) Birthplace: Brazil
He holds a degree in Agronomy from the Evangelical Faculty of Goianésia (2014 to 2018), a master's and a PhD in Agricultural Microbiology from the São Paulo State University "Júlio de Mesquita Filho" (UNESP) Jaboticabal Campus, with a sandwich period at the University of Castilla-La Mancha during his doctorate. He is a professor at the Evangelical Faculty of Goianésia, being a member of the research group: Soils, Ecology and Dynamics of Organic Matter (SEDMO). He has experience in Agronomy, with a focus on soil science and also in agricultural microbiology, working mainly in the study of arbuscular mycorrhizal fungi and edible and medicinal mushrooms. (Source: Lattes Curriculum)
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The basis for the production of any food comes from the simple choice of the variety to be used and which method of cultivation should be adopted to achieve the highest economic yield, producing foods of the highest quality without causing environmental damages. This saying also serves the cultivation of mushrooms, a recent activity in the country and with great potential for exploration.…
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