I recently had the opportunity to work as a visiting post-doctoral researcher at the Ecology Systematic Evolution Laboratory (ESE) within IDEEV and Université Paris-Saclay, located in Gif-sur-Yvette, France. Under the supervision of Tatiana Giraud (DRCE CNRS), my research focused on identifying genomic signatures of adaptive evolution in cheese yeasts that were selected under stress conditions, employing a comparative genomics approach.

My time as a visiting researcher at the ESE Laboratory was a significant component of my postdoctoral project, which started at the Quantitative Food Microbiology Laboratory (LMQA) at UNICAMP in Campinas, São Paulo, Brazil. Under the guidance of Prof. Anderson Sant'ana (UNICAMP/FEA), the primary objective of this project was the selection, identification, and production of dehydrated yeasts sourced from Brazilian artisanal cheeses.

I successfully completed my PhD in Food Biotechnology at Université Bourgogne Franche-Comté, France, in 2018. Under the guidance of Florence Husson (AgroSup Dijon) and Raphaëlle Tourdot-Maréchal (AgroSup Dijon), my research aimed to investigate the biophysical and biochemical characteristics of oenological yeasts during the dehydration process, focusing particularly on the biosynthesis of protective substances such as glutathione and trehalose. The primary objective of this study was to enhance the production of dehydrated and active yeasts without the use of food additives.