Gabriela is at the forefront of projects that center around the intricate realm of microbial flavor expression. Technical Manager Sensory Analysis at Fermentis, Gabriela leads a dedicated team and conducts sensory panels to investigate the full potential of microbial dynamics in the realm of flavor profiles. She contributes to research and development and applied research projects; her expertise draws from a comprehensive background that spans both operational and scientific aspects of beer production.
Gabriela holds a Ph.D. in Microbiology from Federal University of Minas Gerais in (BR) and KU Leuven, Campus Gent (BE) with the pioneering study on the selection and industrial application of wild Saccharomyces strains for top fermentation brewing.
A professional beer taster, Gabriela holds technical proficiency in shaping sensory research, conducting comprehensive sensory analysis tests, and contributing to the enhancement of existing products and the development of new ones.