He was Graduated in Food Engineering from Federal University of Lavras (UFLA, 2010). Master's Degree in Food Science, Federal University of Lavras (2013), with thesis defended in the area of Rudimentary and Industrial fermentative processes. Currently, he is a doctoral student, in Food Science in the same line of research and University. Experience in the area of Microbiology, with emphasis on fermentation processes, having developed research on cocoa fermentation, applying conventional and molecular techniques to identify the microorganisms involved and the physicochemical characterization of the fermentative process by chromatographic analysis.

Microbiology and molecular biology