Bachelor’s in Gastronomy from Brazil and a Master’s in Gastronomic Sciences from Portugal, combining hands-on culinary experience with food science research. In 2026, I started my PhD in Sustainable Land Use – Food Science and Engineering at School of Agriculture from University of Lisbon, where I work with seaweeds, extrusion, and 3D food printing. My research interests also include food rheology, algae technology, co-innovation, food perception, and VOC analysis by GC-MS.