PhD candidate in Food Science (UFMG), Master's degree in Food Science and Technology (UFVJM). Food Engineer (UFVJM-2023) and Bachelor's degree in Science and Technology (UFVJM-2021), she has experience in studying the application and stability of food colorants based on anthocyanins extracted from plant sources, in the application of pigments obtained through the cultivation of filamentous fungi, and in the application of microbial consortia and predictive microbiology.