I am a researcher in Food Science and Engineering specializing in the physicochemical, thermal, and chemical characterization, as well as the bioactive potential, of extracts, oils, fats, and co-products derived from Brazilian fruits and seeds. My work focuses on the application of advanced extraction technologies, particularly compressed fluids (supercritical and subcritical), to enhance process efficiency, recover high-value compounds, and promote the sustainable valorization of underexplored natural resources. I hold a PhD and a Master’s degree in Food Engineering from the Federal University of Paraná. As part of my doctoral training, I completed a sandwich PhD in 2017 at the Department of Food Science of the University of Guelph, expanding my international research experience and strengthening collaborations in food science and technology. My academic background also includes degrees in Agroindustrial Food Technology from the State University of Pará and in Computer Networks from the Leonardo da Vinci University Center, supporting a multidisciplinary approach that integrates food science, process engineering, and technological innovation. I am actively engaged in the scientific publishing ecosystem, serving as Associate Editor for the Brazilian Journal of Food Technology and Frontiers in Nutrition (Food Science & Technology section), and as Editor-in-Chief of Food Science Today and Dataset Reports.