Food Engineer from the State University of Ponta Grossa, with a master's degree in Food Science from the State University of Londrina. He is currently pursuing a doctorate degree in Food Science at State University of Londrina. He has experience in research in the field of prospecting food proteins as a source of bioactive peptides, working mainly in electrophoretic methods for separating proteins and peptides, predicting the bioactive potential in food proteins through bioinformatics, and in vitro evaluation of antioxidant activity and potential. antihypertensive in protein matrices.
