Holds a degree in Food Technology (2017) from the Federal University of Santa Maria (UFSM). Completed a Master's in Food Science and Technology (2021) at the same university, where the focus was on the microencapsulation of probiotic bacteria and bioactive compounds extracted from blueberries (Vaccinium myrtillus). In 2021, she collaborated at the Research and Analysis Center for Residues and Contaminants (CEPARC), focusing on the development, validation, and optimization of multi-residue and individual methods for the determination of pesticide residues and other contaminants (e.g., mycotoxins) in food. She is currently a PhD student in the Food Science Graduate Program at the University of Campinas (Unicamp), working on the control of toxigenic fungi and mycotoxins using cold plasma technology. (Source: Lattes Curriculum)
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Beverage spoilage by filamentous fungi is a recurrent problem in the food industry, causing significant economic losses. Fungi can be introduced through contaminated raw materials and may prevail in the processing line, causing the spoilage of the final product and potential health issues due to mycotoxin production. Mycotoxins are found in the raw material and are generally stable to foo…
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