CV Lattes
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Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
PhD candidate in Sciences (2024 present), with a Bachelor's degree in Nutrition (2022) and a specialization in Nutrition Applied to Physical Exercise (2014) from the University of São Paulo (USP). She also holds a Bachelor's degree in Architecture and Urbanism (2000) from Universidade Presbiteriana Mackenzie, a Master's degree in Architecture and Urbanism (2003), and an MBA in Project Management, Business Processes, and Technology (2011) from USP. She conducted research on food additives found in ultra-processed foods, focusing on information not disclosed on food labels. Currently, she is developing a quality index for food chemical composition data in food composition tables. (Source: Lattes Curriculum)
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There is a worldwide trend of increased consumption of ultra-processed foods, especially in middle-income countries such as Brazil, with the replacement of traditional diets based on fresh or minimally processed foods, for ultra-processed foods. As a result, there is a deterioration in the nutritional profile of the diet and health of the population. The consumption of ultra-processed foo…
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