Microbiology and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C
Currently I am Assistant Professor at the Section of Microbiology and Fermentation in the Department of Food Science of the University of Copenhagen (KU). Since 2016 I have been working with bacterial interaction in cheese ripening, applying phenotypic and genotypic methods as well as confocal microscopy and modeling. Previously I have worked during the PhD studies, as postdoc (at DTU) and research scientist (at Novozymes), investigating and modeling transfer, growth and risk assesment of Salmonella, Listeria, S. aureus and natural microbiota in meat processing and other matrices as well as with food safety concerns (HACCP). I come from Brazil where I obtained a master degree in Food Technology and I have worked with consultancy regarding safety issues in the food industry since 1998.