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Andressa holds a Bachelor’s degree in Food Engineering from Federal University of Technology - Paraná, Brazil. During her bachelor's degree, Andressa was awarded a full scholarship program for partial studies abroad and was able to spend 16 months studying at Wayne State University in Detroit, Michigan. Before beginning her Master’s degree in Food Science, Andressa worked for 2 years in the food industry as a quality control analyst and R&D assistant. Andressa is pursuing her Master’s degree in Food Science at State University of Londrina - Paraná, Brazil and her thesis focuses on bioactive peptides from germinated and non-germinated bean flours. She is currently doing an internship at the Plant Protein Innovation Center at the University of Minessota in the United States.