She is currently a Postdoctoral Researcher at the Department of Biological Chemistry, Regional University of Cariri (URCA), Brazil. She holds a Ph.D. in Food Science from the State University of Campinas (UNICAMP), an M.Sc. in Food Science from the Federal University of Lavras (UFLA), and a B.Sc. in Food Engineering from the Federal Institute of Northern Minas Gerais (IFNMG). Her scientific production (h-index = 19, >1800 citations, Google Scholar) is grounded in a multidisciplinary approach and includes: (i) investigation of bacterial, fungal, and viral infections, with emphasis on multidrug-resistant microorganisms within the One Health context; (ii) prospection of natural and synthetic bioactive compounds to elucidate antioxidant, antimicrobial, antitumor, anti-inflammatory, immunomodulatory, gastroprotective, and neuroprotective activities; (iii) chemical characterization and fingerprinting of fermented and non-fermented foods, medicinal plants, and essential oils; (iv) valorization of underexplored native species and agro-industrial by-products with nutritional and pharmacological applications; (v) assessment of biological and chemical contaminants in food and beverages; (vi) market behavior, product development, and sensory analysis; and (vii) performance of bioactive and intelligent film-forming systems based on biopolymers and biocomposites for sustainable packaging.