PhD in food science from UNICAMP (Ciências da Nutrição e do Esporte e Metabolismo, 2025). Nutritionist from Universidade Estadual de Campinas (UNICAMP, Faculdade de Ciências Aplicadas, 2020) and Bachelor in Chemistry with emphasis in Food from the Universidade de São Paulo (USP, Instituto de Química de São Carlos, 2015). I have experience in food extraction, composition and analysis in general, natural products chemistry, especially for phenolic compounds from plant matrices. I also have experience in teaching and chemistry laboratory activities. (Source: Lattes Curriculum)
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Rosemary and sage are aromatic herbs used since antiquity for their therapeutic effects on various diseases and metabolic disorders. The potent antioxidant action of these herbs is due to the presence of phenolic compounds and terpenes, and is therefore an attractive for the pharmaceutical and food industries. In order to use these bioactive compounds it is necessary to separate them from…
| 1 / 1 | Completed scholarships in Brazil |
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CV Lattes
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