Holds a degree in Gastronomy from Centro Universitário Senac (2021), currently pursuing a degree in Nutrition at Universidade Presbiteriana Mackenzie (2025), and a Lato Sensu postgraduate degree in Gastronomy: History and Culture (2025). Completed a scholarship-based teaching assistantship in Dietetic and Gastronomic Techniques (2023) and Management of Food Service Units at Universidade Presbiteriana Mackenzie (2024). Engaged in CNPq-funded scientific initiation in the field of Collective Food Service with an emphasis on Sustainability (2023). Participated in science communication projects such as "Comunicar Ciência" (NutriNet-Nupens-USP) with funding from FAPESP and Fundação Roberto Marinho for Scientific Journalism (2024). (Source: Lattes Curriculum)
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Since the study's launch in January 2020, the team has employed various communication strategies to enhance the research's visibility. The most successful approach has involved disseminating information through high-impact media outlets, including press coverage (TV programs and newspapers), podcasts, and the social media pages of influencers. In 2023, the NutriNet research team published…
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