PhD candidate in the Graduate Program in Integrated Food Systems (PPG-SIA) at the University of São Paulo (USP), currently pursuing an MBA in ESG and Sustainable Business at USP/ESALQ. Holds a Masters degree in Food Science and Technology from the Luiz de Queiroz College of Agriculture (ESALQ/USP), where she conducted research on the microencapsulation of bioactive compounds derived from avocado oil residues. Earned a Bachelor's degree in Nutrition from the Federal University of Triângulo Mineiro (UFTM), where she participated in scientific initiation projects (PIBIT and PIBIC/CNPq) focused on the encapsulation of turmeric extract for application in food products. Also served as Research Coordinator for the University Nutrition and Food League (LUNA/UFTM). (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
The demand for products from sustainable and environmentally friendly sources has forced both the food industry and the academic community to seek alternatives to active food ingredients. On the same hand, oil processing from different vegetable sources generates a significant amount of waste. The residues generated during the production of vegetable oil are promising sources of active co…
| 1 / 1 | Ongoing scholarships in Brazil |
| Associated processes | |
CV Lattes
ORCID