Giovanna Graziani

Mestrado at FEA UNICAMP
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Contact Information
us****@****om
(386) 825-5501
Location
Campinas, São Paulo, Brazil, BR
Languages
  • Inglês Full professional proficiency
  • Português Native or bilingual proficiency

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Credentials

  • Curso de Tecnologia de fabricação de barras de cereais e de frutas
    ITAL - Instituto de Tecnologia de Alimentos
    Oct, 2019
    - Oct, 2024
  • Curso de Chocolates
    SEMALIM - Semana Acadêmica de Engenharia de Alimentos da Unicamp
    Jul, 2019
    - Oct, 2024
  • Treinamento de Excel Aplicado à Engenharia do Básico ao Avançado
    Lean Solutions Treinamento In Company e Consultoria
    May, 2019
    - Oct, 2024

Experience

  • FEA UNICAMP
    • Higher Education
    • 100 - 200 Employee
    • Mestrado
      • Aug 2023 - Present

      Mestrado na área de Alimentos e Nutrição da Faculdade de Engenharia de Alimentos da Unicamp Mestrado na área de Alimentos e Nutrição da Faculdade de Engenharia de Alimentos da Unicamp

  • Walt Disney World
    • United States
    • Entertainment Providers
    • 700 & Above Employee
    • International College program
      • Dec 2022 - Feb 2023

      Individualized customer service, deal with different cultures, good manufacturing practices and troubleshooting. Disney 5 keys: Safety, Courtesy, Inclusion, Show and Efficiency Individualized customer service, deal with different cultures, good manufacturing practices and troubleshooting. Disney 5 keys: Safety, Courtesy, Inclusion, Show and Efficiency

  • DSM
    • Netherlands
    • Chemical Manufacturing
    • 700 & Above Employee
    • Innovation & Application Intern
      • Aug 2021 - Nov 2022

      Application of micro and macronutrients such as vitamins, minerals, omega 3 and proteins in food and beverages, formulation of premixes, development of prototypes and nutritional information tables, technical reports, organization of innovation days, troubleshooting and technical support for customers. Application of micro and macronutrients such as vitamins, minerals, omega 3 and proteins in food and beverages, formulation of premixes, development of prototypes and nutritional information tables, technical reports, organization of innovation days, troubleshooting and technical support for customers.

  • FEA UNICAMP
    • Higher Education
    • 100 - 200 Employee
    • Monitora
      • Aug 2021 - Dec 2021

      Teaching Assistant in "Nutrição e Qualidade Nutricional de Alimentos" (Nutrition and Nutritional Quality of Food). Extra hour classes to answer questions, extra activities suggestions, classes and presentations support and activities corrections. Teaching Assistant in "Nutrição e Qualidade Nutricional de Alimentos" (Nutrition and Nutritional Quality of Food). Extra hour classes to answer questions, extra activities suggestions, classes and presentations support and activities corrections.

  • Procter & Gamble
    • United States
    • Manufacturing
    • 700 & Above Employee
    • Product Supply Intern
      • Feb 2021 - Jun 2021

      Final product quality, customer insight analysis and process optimization in Feminine Care. Final product quality, customer insight analysis and process optimization in Feminine Care.

  • SEMALIM - Semana Acadêmica de Engenharia de Alimentos da Unicamp
    • Brazil
    • Higher Education
    • 1 - 100 Employee
    • Diretora de Financeiro
      • Aug 2019 - Oct 2020

      Responsable for managing the budget, follow up with partnerships and contacting the bank, lawyers for contracts and accountant. Responsable for managing the budget, follow up with partnerships and contacting the bank, lawyers for contracts and accountant.

  • ITAL - Instituto de Tecnologia de Alimentos
    • Brazil
    • Research Services
    • 100 - 200 Employee
    • Bolsista em Iniciação Científica
      • Aug 2019 - Sep 2020

      Research developed in the area of chocolates and cereals. Theme: "Development of formulations of water and fruit-based fillings for chocolate confectionery" Objective: To study, characterize and evaluate formulations of fillings with reduced content of sucrose for chocolates Research developed in the area of chocolates and cereals. Theme: "Development of formulations of water and fruit-based fillings for chocolate confectionery" Objective: To study, characterize and evaluate formulations of fillings with reduced content of sucrose for chocolates

  • GEPEA - Consultoria em Alimentos
    • Brazil
    • Food and Beverage Services
    • 1 - 100 Employee
    • Executora de projetos
      • Mar 2018 - Dec 2019

      Responsible for weekly activities schedule, technical report, research, laboratory tests and customer follow up. Responsible for weekly activities schedule, technical report, research, laboratory tests and customer follow up.

Education

  • Universidade Estadual de Campinas
    Engenharia de Alimentos
    2017 - 2022

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