CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Engineering from the University of São Paulo (2015) and Doctorate (2019) in Sciences in the Animal Science Program of the University of São Paulo partially done with sandwich in Lisbon, Portugal at the National Institute of Health Ricardo Jorge in 2018, and Postdoctoral (2022) fellow at USP Campus Fernando Costa. She has experience in the area of Food Science and Technology, with an emphasis on Toxicity and Mycotoxin Residues in Food and Feed, and experience with the use of high performance liquid chromatography coupled with mass spectrometry. (Source: Lattes Curriculum)
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Mycotoxins are secondary metabolites produced by fungi that occur naturally in foodstuffs, which can cause a large variety of toxic effects on vertebrates, including humans. The risk assessment of chemical substances like mycotoxins should be based on the determination of the degree of human exposure through the diet. The available data on toxico-kinetics of several mycotoxins in animal m…
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