Graduated in Food Chemistry from the Federal University of Pelotas (UFPel, 2006), with a Masters degree in Agroindustrial Science and Technology from UFPel (2009), a Specialization in Food Science with an emphasis on Fruit and Vegetable Technology (2010), and a PhD in Food Science from the University of Campinas (UNICAMP, 2014), including a sandwich doctoral period at the Universidad de Castilla-La Mancha (Spain, 2012). Completed a Postdoctoral Fellowship in the Graduate Program in Food Engineering and Science at the Federal University of Rio Grande (FURG, 2014).She is currently an Adjunct Professor (level 3) in the Department of Food Technology and Science at the Federal University of Santa Maria (UFSM), advisor of undergraduate research and permanent faculty member of the Graduate Program in Food Science and Technology (PPGCTA-UFSM), where she supervises Master's and PhD students. She also co-supervises a PhD student at the Universidad de Talca (Chile). She is a CNPq Research Productivity Fellow (PQ-2) and a member of the National Institute of Science and Technology in Analytical Chemistry of Foods (INCT-ALIM).She is the Leader of the Research Group on Bioactive Compounds and Alternative Technologies in Plant-Based Products (VegeTalBio, Brazilian Directory of Research Groups) and promotes scientific outreach through the groups Instagram page.In academic administration, she served as Coordinator of the Higher Education Program in Food Technology at UFSM (20192022). She also serves as an Alternate Member of the Institutional Committee for Technological Innovation (COMIT/UFSM) and as a Full Member of the Academic Committee Productos Naturales Bioactivos y sus Aplicaciones (AUGM).In the associative sphere, she worked with the Brazilian Society of Food Science and Technology (SBCTA-RS), serving as Director of Student Relations (20212023) and Vice Director (20232025), maintaining active participation in the society.She develops partnerships with the productive sector, including a project established through a technical agreement with a bamboo producer, as well as extensive collaborations with professors from her own graduate program, faculty from other national institutions (UFMT and UFVJM), and international collaborations with the Universidad de Talca and the Universidad de Granada. In this context, she has worked in partnership with the Universidad de Granada on a research project, a teaching project, and in the organization of the Hispano-Brazilian Congress on Teaching Innovation in the Area of Food Science and Technology, Nutrition, and Health.She has consolidated experience in the analysis of the chemical composition of foods and by-products, with emphasis on liquid chromatography coupled to mass spectrometry. She serves as a reviewer for scientific journals and as an evaluator of research proposals for funding agencies (CNPq and FAPERGS). She has received awards for presentations at scientific events and has authored a book, a patent, high-impact articles, and has an H-index of 23. As project coordinator, she has secured funding totaling R$ 642,941.14.ORCID: 0000-0002-8490-1679Web of Science ResearcherID: IZE-4115-2023