Ulliana Sampaio

Ulliana Sampaio's work experience includes being a Research Scientist at The Supplant Company since 2022. Prior to that, they were a PhD student at FEA UNICAMP starting in 2017, and also served as a Master's student from 2015 to 2017. Ulliana also had a role as a scholarship holder in the Inova Talentos Program at Senai Goiás from 2014 to 2015, where they focused on the development of extruded breakfast cereal with Spirulina platensis. Ulliana began their career as an Undergraduate Scientific Researcher at the Federal University of Goiás from 2010 to 2012.

Ulliana Sampaio has a diverse education history spanning from 2010 to 2022. Ulliana began their academic journey at Universidade Federal de Goiás, where they obtained their Bachelor's degree in Food Engineering from 2010 to 2014. During this time, they did not specialize in a specific field of study.

Ulliana then pursued further education at Universidade Estadual de Campinas from 2015 to 2017. Here, they obtained a Master of Science degree in Food Technology with a specialization in the subarea of Cereal Science and Technology.

Building on their previous accomplishments, Ulliana went on to pursue a Doctor of Philosophy degree in Food Technology at the same university from 2017 to 2022. The specific field of study for their PhD is not provided.

In addition to their formal education, Ulliana Sampaio also obtained a certification in "Writing in the Sciences" through the Coursera platform. Ulliana completed this certification in September 2021 from Stanford University.

Overall, Ulliana Sampaio has a strong academic background in food engineering and technology.