Larissa Tessaro

Bachelor's degree in Chemistry with specialization in Technological Chemistry, Biotechnology and Agroindustry from the University of São Paulo (2017), Master's degree in Food Engineering Sciences from the University of São Paulo (2020), and PhD in Food Engineering Sciences from the University of São Paulo (2024) with a sandwich period at the Center for Biological Engineering at the University of Minho (Portugal, 2023). Assistant guest editor at the journal "Foods" and is currently a postdoctoral researcher at the São Carlos Chemistry Institute of the University of São Paulo (IQSC/USP), focusing on the development of biopolymeric materials by 3D printing for application in bone regeneration. Experience in research in the areas of Food Science and Technology, Chemistry and Physical Chemistry, with an emphasis on the following topics: biopolymeric materials, active films, nanocomposites, encapsulation of active compounds, plant extracts, and in vitro digestion of release systems. (Source: Lattes Curriculum)