Has Food Engineering undergraduate degree at the Universidade Estadual Paulista, master degree in Food Science and Technology at Universidade Federal Rural do Rio de Janeiro and Ph.D. in Food Science and Technology at Universidade Estadual de Campinas. Since 2002 is teacher of the undergraduate course in Food Engineering, from Universidade de São Paulo (USP), campus of Pirassununga. She was also coordinator of the undergraduate program in Food Engineering at USP from 09/2008 to 04/2012. Since 2009, is also a teacher and tutor in the Graduate course of Food Engineering at USP. Also was visiting scholar at Purdue University, at West Lafayette -USA (2018).Has research experience in the area of Food Science and Technology, with emphasis in microencapsulation, acting on the following topics: microencapsulation of food ingredients and bioactive compounds such as probiotics, pigments, extracts, propolis, protein hydrolysates, ascorbic acid and sweeteners.
(Source: Lattes Curriculum)