PhD in Food Science and Technology from the Federal University of Rio Grande do Sul (UFRGS), with a focus on Beverage Technology. Masters degree in Food Science and Technology (Analysis of potentially toxic compounds in foods) from UFRGS. Specialist in Food Service Management from UNISINOS. Technologist in Gastronomy from Universidade Norte do Paraná and Technologist in Food Technology from the Federal University of Santa Maria (UFSM). International Sommelier certified by the UCS-ICIF School of Gastronomy in partnership with the Federazione Italiana Sommelier Albergatori Ristoratori.Currently a tenured professor at the Federal University of Santa Maria (UFSM), affiliated with the Department of Food Science and Technology (DTCA). Teaches courses in Technology of Products of Animal Origin and Alcoholic Beverage Technology. Professional teaching experience in Gastronomy programs (oenogastronomy and zythogastronomy, culinary chemistry, technology in gastronomy, creative cuisine, international gastronomy) and Food Technology programs (technology of products of animal origin, beverage technology). Volunteer faculty member in the Graduate Specialization Program in Territorial Development: Tourism and Gastronomy at the Federal Farroupilha Institute.