- Controlo de qualidade em materiais e produto acabado;- Conhecimento em SAP;- HACCP;

- The project was carried out at the Food Innovation Laboratory, located at the UFPB Biotechnology Center;- Tests and laboratory practices for the development of a new fermented drink;- Development of work entitled: "Flavored water kefir with jamelão (Syzygium cumini): Innovation and microbiological safety for human consumption ";- Innovation and Development and Good Laboratory Practices (GLP).

- Sales funnel; - Active and passive prospecting;- Water microbiological analysis.

Developed the project "Analysis of the relationship between knowledge of people with diabetes patients about a disease and biochemical variables inflammatory and oxidative stress". The project took place at the Laboratory of Molecular Studies Applied to the Clinic (LEMAC).