Research group
Food Quality and Technology
Position
PhD student
• 2019, PhD, Faculty of Pharmacy, University of Porto. Portugal. Improvement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices. Pharmaceutical Sciences - Specialty in Nutrition and Food Chemistry. Duration: 4 years. Start: January 2019.
• 2017, Master, Polytechnic Institute of Bragança. Portugal. Electronic Language: a useful tool in the sensory analysis of table olives, Food Science and Technology. Duration: 2 years. Master in food quality and safety.
• 2017, Degree, Food Engineering. UTFPR - Federal Technological University of Paraná. Brazil. Duration: 7 years. Food Engineering.
