I am a PhD candidate in Food Science and Technology at the Federal University of Viçosa, with expertise in dairy technology, food microbiology, lactic acid bacteria, plant-derived enzymes and fermented product development. My work focuses on creating biotechnological solutions for cheeses and dairy products, including starter cultures, biopreservation, food safety, shelf-life improvement and quality enhancement. I also have experience in product development, physicochemical and microbiological analyses, food industry consulting, good manufacturing practices, labeling, quality control and support for agro-industrial processes. I aim to connect scientific research with practical solutions for the dairy and agro-industrial sectors.