He holds a degree in Food Engineering from the Federal University of Rio Grande (2001), a Master’s in Food Engineering and Science from the Federal University of Rio Grande (2004), and a Ph.D. in Agroindustrial Science and Technology from the Federal University of Pelotas (2008). He worked as a food engineer in the meat and soybean processing industries, dedicating himself to teaching from 2004 onward. Currently, he is a Full Professor at the Federal University of Technology – Paraná (UTFPR), Francisco Beltrão campus. He teaches in the Food Engineering program and in the Graduate Program in Food Technology (PPGTAL). He is the tutor of the PET-Food group at the Francisco Beltrão campus. He served as Associate Editor of the journal Food Science and Technology of the Brazilian Society of Food Science and Technology from 2013 to 2014. He acts as an ad hoc reviewer for national and international journals. He was General Director of the UTFPR Francisco Beltrão campus from 2013 to 2021. His research projects focus on process optimization, with an emphasis on meat quality, the development of meat products that substitute or reduce conventional inputs, and the recovery of valuable components from by-products. He has experience in studies related to the utilization of poultry and fish processing by-products. His main research interests include collagen, gelatin, clean-label meat products, natural nitrate substitutes, natural antioxidants, biofilms, and glycosaminoglycans.