Professor/Researcher at the Faculty of Pharmaceutical Sciences (FCF), University of São Paulo-USP. Experience in the chemical and food industries from 1981 to 1990. Lecturer from 1998 to 2013 in the discipline "Industrial Physics", currently responsible for the disciplines "Food Technology", "Rheology for Pharmaceutical and Food Products", "Technology of Products with High Lipid Content " and "Completion work for a Pharmacy course"; collaborator "Pharmaceutical Practices", "Internship in pharmaceutical activities", "Tutoria II" . He graduated in Chemical Engineering from the Oswaldo Cruz School of Chemistry (1987), Masters (1993) and Doctorate (1997) in Biochemical-Pharmaceutical Technology from the University of São Paulo, and Post-Doctorate at the Dipartimento di Ingegneria Chimica e di Processo - Università degli Studi di Genova (UNIGE), Genova, Italy (2011). Past Editor-in-Chief of the journal Food Science and Technology (2005-2010 and 2013-Sep / 2019). Current Associate Publisher Frontiers. Supervisor of the Master's and Doctorate courses in the Postgraduate Program in Biochemical-Pharmaceutical Technology at FCF/USP in the area of Food Technology. Past President of SBCTA - Brazilian Society of Food Science and Technology (2015-Mar/2019). 1st Vice President of the Brazilian Society of Rheology (2010-2017). Member of the Deliberative Council of the Brazilian Association of Scientific Editors-ABEC (2014-2016), and member of the Board of Directors (2016-2020). IUFoST-International Union of Food Science and Technology - Member of the Board of Directors (2018-2022). ALACCTA-Latin American and Caribbean Association of Food Science and Technology - Directors and Council member. President of the Pharmaceutical Sciences School-FCF/USP Research Commission (2018-2020), President of the FCF/USP Internship Commission (2015-2019), Vice President (2016-2020) and President (2020 - current) of the FCF/ TCC Commission USP , Vice-President of the FCF/USP Undergraduate Course Assessment Group (2016-2019), Vice-President of the FCF/USP Course Coordination Commission (2020-2022), President of the FCF-Recicle Commission (2012-current ), President of the FBT/FCF/USP Internship Support Committee (2014-current).She works mainly on the following topics: study of fatty products (emulsions, chocolate, cupuaçu, mayonnaise, ice cream and bakery), rheology, physics and food structuring, development of special formulations, technology of cocoa products and oils and fats. She has 2 patents filed and 6 patents granted in the Food Technology area.