Graduated in Nutrition and Metabolism from the University of São Paulo (USP), Ribeirão Preto campus (2023). Participated in the Undergraduate Teaching Incentive Program (2018) and the Interprofessional Health Education Program PET-Saúde (2019). Active member of the Junior Enterprise for three years, holding various leadership roles. Engaged in research and outreach projects in the prison system, with a focus on Public Health and Institutional Foodservice (PIBIC/CNPq, 2020). Currently pursuing a Master's degree in the Graduate Program in Nutrition and Metabolism at the Ribeirão Preto Medical School USP, with research on Food Safety Culture in hospital settings (FAPESP-funded, 2025). Teaching assistant through the Teaching Improvement Program (PAE) in the courses "Internship in Foodservice Administration" and "Food Preparation Techniques II." Member of the national academic groups GERRSAL and LEPAC, and the international group SALUS (The Food Safety Culture Science Group). (Source: Lattes Curriculum)
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Foodborne diseases are still a global health problem. The main cause is neglect of good hygiene practices in food services. In nutrition hospital services, hygiene practices must be reinforced due to the vulnerability of patients. Therefore, Food Safety Culture (FS-cutlure) has been identified as a new approach to reducing the risk of foodborne diseases, focusing on understanding the vari…
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