She holds a degree in Food Engineering (2008) from the Federal University of Lavras (UFLA), a master's degree (2009) and a doctorate (2012) in Food Science from the same institution. Currently, she is an Associate Professor I at the Federal University of Ouro Preto (UFOP), where she coordinates the Center for Studies in Sensory Sciences (NECISEN) and is a permanent member of the Postgraduate Programs in Health and Nutrition (PPGSN) and Biotechnology (PPGBiotec), supervising master's and doctoral theses. She acts as a scientific reviewer for ten national and international journals in the area of ​​Food Science and Technology. She develops teaching, research and extension activities with an emphasis on the processing of plant-based foods, rheology of semi-solid foods, application of non-thermal preservation technologies (such as ultrasound and gamma irradiation), development of new products and sensory analysis.