Juliana de Paula Vital

I am a beginner in the food field, who loves to participate in creative, dynamic and collaborative processes. I consider myself a very adaptable person in the workplace, striving to learn and achieve good results. I just finished my degree in Food Science from USP / ESALQ and during my studies I had the opportunity to undertake enriching activities, internships and projects that gave me experience and the acquisition of knowledge. Until October 2019, I was able to work as a sales intern, providing services to clients and assisting the company's sales department by assisting in applying business and marketing strategies. Also during graduation, I was able to work as a research intern, developing quality analysis and data processing related to different types of sugar. In addition, I was able to experience an international experience of almost a year in France, where I did academic exchange and not only deepened my knowledge of food, but also practiced my mastery of the French and English languages. During my exchange period, I participated in the development of a research and development (R&D) project that consisted of creating alfalfa protein-enriched foods for a local company. The project covered all stages of development and allowed me to learn about the routine of the creation processes. (Source: Lattes Curriculum)