CV Lattes
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Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
I hold a Bachelors Degree in Chemistry from Universidade Presbiteriana Mackenzie (UPM). Following my undergraduate studies, I pursued a Masters Degree in Sciences within the Graduate Program in Chemical Biology at UNIFESP. Then, Doctorate in Sciences through the Graduate Program in Chemistry - Science and Technology for Sustainability, also at UNIFESP.During my academic journey, I sought practical experience by engaging in Postdoctoral Internships at the Institute of Food Technology (ITAL). Subsequently, I joined the NuBBE research group at UNESPs Araraquara campus.Today, I proudly serve as an Adjunct Substitute Professor at ICAQF, part of the Department of Chemistry at UNIFESPs Diadema campus. My specialization lies in natural products dereplication and metabolomic analysis, utilizing techniques such as HPLC, UPLC, and HRMS-MS. (Source: Lattes Curriculum)
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The presence of mycotoxins in food leads to the loss of a large amounts of food. Species of Aspergillus are common in tropical and sub tropical countries like Brazil and can grow in foods such as peanuts, nuts, grains and fruits, generating the accumulation of mycotoxins such as aflatoxins, becoming them unsafe for consumption. Thus, understanding the metabolism of toxigenic fungi in food…
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