Graduation in Food Engineering from Universidade Estadual de Maringá (2012-2016). During graduation, participated in two Scientific Initiation Projects (PIC), was a three-time Fellowship Monitor in the disciplines of Unit Operations and Fluid Mechanics, participated in the Junior Food Engineering Company (EMPEA Consultoria) as project advisor and interned at GELITA from Brazil as a junior quality analyst. He worked as a Junior Quality Analyst at GELITA do Brasil. Master's degree from the Graduate Program in Food Science - State University of Maringá (2017-2019), under the guidance of Professor Dr. Jesui Vergilio Visentainer. Member of the research group APLE-A (Analytical Applied to Lipids, Sterols and Antioxidants). In the doctorate he carried out high pressure hydrostatic processing in human milk, in the emerging technologies laboratory of Prof. Dr. Marcelo Cristianini, from the Department of Food Engineering, at the State University of Campinas (UNICAMP). Doctoral student at the Graduate Program in Food Science - State University of Maringá (2019-Current), under the guidance of Prof. Dr. Jesui Vergilio Visentainer, CAPES program grantee.