Bachelor of Nutrition (2014), Master (2017) and currently a doctoral student in the Graduate Program in Nanoscience at the Franciscan University (UFN) (2017 - 2021). The doctorate was carried out with a sandwich period through the Doctoral Sandwich Program Abroad (CAPES) at University College Cork (Cork - Ireland) under the guidance of Prof. PhD Joseph Kerry (2018 - 2019). During the academic period he participated in several positions, such as the presidency of the academic directory of the Nutrition course (DANUTRI - UFN) (2013/2014), full student member of the Nutrition Course Board (2014), full student member of postgraduate courses -graduation at the University Council (CONSUN) of UFN (2016/2017) and full student member at the Collegiate of the Post-Graduate Program in Nanosciences (2020/2021). During his doctorate he developed research in the area of ​​food and nanosciences, with an emphasis on the production, characterization and application of nanostructures containing natural compounds in meat products. In addition, he develops research evaluating the antioxidant capacity of extracts, essential oils, nanocapsules, nanoemulsions and liposomes. He has experience in the development of chromatographic methods, in the quantification of phenolic compounds, flavonoids, lipid oxidation and meat pigments. And also has experience in sensory analysis, chemical composition and development of new products.