Food Engineer with a PhD in Food Engineering from the University of São Paulo (USP) and currently a Researcher Associate at USP and Professor at Universidade Paulista (UNIP), teaching food composition and food product development. My expertise includes techniques such as microencapsulation of natural bioactives, static in vitro gastrointestinal digestion, 3D food printing, freeze-drying, spray drying, non-thermal food processing, and sensory analysis. I am directly involved in the conceptualization, development, and management of research projects, with solid experience with Brazilian funding agencies (FAPESP/CAPES) and ethics committee approvals, as well as serving as an ad hoc advisor. Additionally, I organize academic workshops and training sessions, frequently presenting my work at national and international conferences. I have extensive international experience, having conducted research at Washington State University (USA), the University of Leeds (UK), and AgroParisTech (France).