Ph.D. in Food Science from the Federal University of Rio de Janeiro (UFRJ) and holds a degree in Nutrition from the State University of Rio de Janeiro (UERJ). He is currently a postdoctoral fellow at PDR-10 FAPERJ. Works on research lines involving extraction, identification, purification, micro and nanoencapsulation of bioactive compounds in food and evaluates the effect of these compounds on (1) nitric oxide production, (2) hemodynamic changes, (3) markers of oxidative stress and (4) gene expression (mRNA) in individuals with risk factors for cardiovascular disease. He also works on bioavailability evaluation of bioactive compounds and uses as a food additive. This research line is being developed with high-performance liquid chromatography (HPLC), mass spectrometry (LC-MS), gas chromatography (GC), and real-time PCR as main analytical methods. He acts in the care of patients with diabetes, hypertension, obesity, among other metabolic complications, besides sports nutrition.