Daniele Cristina da Silva Napoli

graduation in Chemistry Teaching from the Federal University of Technology Paraná (2017), a degree in Chemical Process Technology from the Faculty of Technology of Campinas (2021), and a Master's degree in Food Science and Technology from the Institute of Food Technology (2025). Has experience in the field of Chemistry, with an emphasis on Biochemistry, mainly working on the following topics: gastrointestinal digestion, amino acids, bioaccessibility, bioavailability, and cell culture (Caco-2). (Source: Lattes Curriculum)