Graduated in Chemistry from the Federal University of Viçosa, Rio Paranaíba campus in 2021. Master's degree in Chemistry of Natural Products from the Federal University of Viçosa, Rio Paranaíba campus in 2024. Currently a PhD student at the São Paulo State University at the Chemistry Institute of Araraquara. His research is focused on the development and improvement of fermentation processes using metabolomics, aiming at the sensory quality of the beverage.