Postdoctoral Research Scholar at the Plants for Human Health Institute from the North Carolina State University working on food ingredient engineering, focused on the development of novel nutrient-dense food ingredients from alternative sources (altenative proteins and repurposing wastes from the food industry). PhD in Chemical Engineering from the Université de Sherbrooke (Sherbrooke, QC, Canada). Graduated in Chemical Engineering (bachelor and master degree) at the Universidade Federal do Rio Grande do Norte (UFRN, Brazil) with an one-year exchange period at the University of Strathclyde (Glasgow, UK). Extensive background and R&D experience on food science and technology (especially, food microbiology, food processing, food bioactive compounds, drying and encapsulation technologies), bioprocess and valorization of agri-industrial residues for new products development and bio-based food packaging functionalization. Solid R&D experience in themes related to CO2 conversion, renewable energy, low-carbon fuels, e-fuels and Power-to-X technologies.