He holds a degree in Chemistry from the Federal University of Pará (1998), a Master's degree in Food Science and Technology (2000), and a Ph.D. in Food Science (2007), obtained from the Université Catholique de Louvain, Belgium. He works as an Associate Professor at the Faculty of Food Engineering (FEA) and the Centre for Valorisation of Amazonian Bioactive Compounds (CVACBA) at the Federal University of Pará (UFPA). He has experience in the fields of food science and technology, chemistry, physics, physical chemistry, and biochemistry of food and food raw materials, working mainly on the following topics: study of phenolic compounds from Amazonian plants such as Theobroma cacao (cocoa), Euterpe oleracea (açaí), Byrsonima crassifolia (muruci), and Inga edulis (inga) with an emphasis on innovation in collaboration with private and public companies. He studies the interactions of phenolic compounds in their natural environment and their technological applications.