Served as the face of the master, giving lectures and personalized guidance, communicating its features as well as resolving inquiries and stablishing relationships

Studying an Ophiocordyceps small secreted protein potentially involved in behavioural manipulation of ants using molecular genetic techniques and carrying out behavioural assays.

I collaborated with Alga.farm to develop a line of Spirulina-enriched food products. My goal was to create a spirulina ice cream that is not only tasty but also nutritious, showing how Spirulina can be an attractive ingredient in accessible foods. The frozen state of the ice cream helps preserve the properties of fresh Spirulina, allowing consumers to enjoy its full nutritional benefits. Through taste tests and formulation adjustments, I aimed to enhance consumer acceptance of the product.

Studying the use of Piscicolin and other natural extracts to improve the quality and safety in ready-to-eat food