Raquel Fernanda Milani

Bachelor's degree in Chemistry (Technological Chemistry) in 2012, Master's degree in Analytical Chemistry in 2015, and her PhD in Chemistry (2019) from the State University of Campinas (UNICAMP). Conducts research and development activities in the areas of Chemistry and Food Science at the Institute of Food Technology (ITAL). Dr. Milani has a background in Analytical Chemistry, where she concentrates on developing, optimizing, and validating analytical methods, as well as studying micronutrients and trace elements in food. Her research focuses on minerals and inorganic contaminants found in food, including chemical speciation, total content, and in vitro bioaccessibility by ICP OES, HG-ICP OES, ICP-MS, HPLC-ICP-MS and TDA AAS. (Source: Lattes Curriculum)