Bruna received her Bachelor’s degree in Food Engineering in 2019 from CEFET, Brazil, specializing in sensory analysis, product development, and gluten-free baked goods. During her undergraduate, she interned at EMBRAPA, focusing on thermoplastic extrusion for healthy snack development. She completed her Master’s in Food Technology in 2022 and is now pursuing a Ph.D. in Food Technology at UNICAMP. Her research interests are developing natural preservatives for bakery products, including microbiological studies (MIC and MFC analyses), fungal identification, rheological analysis, and shelf-life evaluation. As part of her Sandwich Doctorate, she is conducting research at the University of Minnesota, focusing on the microencapsulation of essential oils using thermoplastic extrusion methods. The researcher also has experience in plant-based food products, particularly in the texturization of vegetable residues for incorporation into plant-based burgers.
