He holds a bachelor's degree in Biochemical Pharmacy from the Federal University of Minas Gerais (1981), a Master's Degree in Food Science and Technology from the Federal University of Viçosa (1986) and a PhD in Food Science from the State University of Campinas (1996). He is currently an associate professor at the Federal University of Minas Gerais. He has experience in Food Science and Technology, with emphasis on Food Science, working mainly on the following topics: anthocyanins, phenolic compounds, tannins, red wine and jabuticaba.

Food Quality Assessment and Control Food Science and Technology Food chemistry and biochemistry