Associate Professor at the State University of Campinas, Faculty of Food Engineering. Graduated in Food Engineering from the State University of Campinas - Brazil (1984), Master's in Food Science from the State University of Campinas (1988), and a Ph.D. in Food Science from the State University of Campinas (1994). Experience in Food Science and Technology, with an emphasis on Meat Products Technology, working mainly on the following topics: functional quality attributes of raw materials and ingredients, reformulation of meat products, fat, sodium, and additives reduction in meat products, food safety, protein functionality, and lipid oxidation. Main lines of research are the reduction of sodium in meat products; application of prebiotic fibers in meat emulsions; study of bioactive compounds with antioxidant and antimicrobial properties in processed meat systems; evaluation of flavor enhancers and maskers in meat products with reduced salt; and development of hybrid and analogous meat products.