Alexsandra Duarte de Oliveira graduated in agronomy from the Escola Superior de Agricultura de Mossoró (ESAM), currently Universidade Federal Rural do semiárido, UFERSA (1995). She completed her master’s degree in agricultural meteorology at the Federal University of Viçosa, UFV (1999), doctorate in plant production (agrometeorology) at the Paulista State University, UNESP (2003) and post-doctorate at the Federal Rural University of Rio de Janeiro, UFRRJ (2008). She was a professor at UFRRJ and UFERSA and researcher at Embrapa in the area of climate change and agrometeorology. She was a substitute supervisor at the Center for Natural Resources and Executive Secretary of the Local Committee for Publications and Member of the Scientific Technical Committee. She has worked in the following thematic lines: no-tillage system, conventional and cover plants, nutrient cycling, rock dust, greenhouse gases, global climate change, climate risk zoning, systems and sustainable intensification in coffee, soybean, corn, wheat, eucalyptus and acai in the Cerrado.
Alexsandra Duarte de Oliveira graduated in agronomy from the Escola Superior de Agricultura de Mossoró (ESAM), currently Universidade Federal Rural do semiárido, UFERSA (1995). She completed her master’s degree in agricultural meteorology at the Federal University of Viçosa, UFV (1999), doctorate in plant production (agrometeorology) at the Paulista State University, UNESP (2003) and post-doctorate at the Federal Rural University of Rio de Janeiro, UFRRJ (2008). She was a professor at UFRRJ and UFERSA and researcher at Embrapa in the area of climate change and agrometeorology. She was a substitute supervisor at the Center for Natural Resources and Executive Secretary of the Local Committee for Publications and Member of the Scientific Technical Committee. She has worked in the following thematic lines: no-tillage system, conventional and cover plants, nutrient cycling, rock dust, greenhouse gases, global climate change, climate risk zoning, systems and sustainable intensification in coffee, soybean, corn, wheat, eucalyptus and acai in the Cerrado.