Danielle Barros

Danielle Barros has a strong background in food engineering and project management, with extensive experience in research, product development, and process improvement across various companies. Beginning as a Researcher and Application Specialist at Doremus Alimentos Ltda and the Universidade de São Paulo, Danielle contributed to the development of new products and published research in national and international journals. Subsequent roles included Product Manager at St Marche, focusing on technology implementation and training, and Engineering Project Manager at Unilever, overseeing product innovations and transfers. Danielle's leadership extended to continuous improvement as a Continuous Improvement Manager at BISCUITS DUPON and currently as a Project Manager at RB and Innovation Project Manager at Coty, managing complex projects across departments. Danielle holds a Bachelor's and Master's degree in Food Engineering and Food Technology from the Universidade de São Paulo, along with an MBA from EAE Business School.