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 Giovanna Cikos Ferreira

 Food Engineering

My mission is to reimagine food production to embrace sustainability

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About me

Long story short

I am a young dreamer that loves life and its transformations. 

I am passionate about the food area and I have been studying it for almost 10 years now. 

I really like deep diving into some interesting project which I can apply the experience and skills I have obtained throughout my life, specially projects involving creative problem solving and innovative thinking.

Recently I got in touch with Design Thinking and how to use it to develop innovative sustainable solutions. If you want to know more, have a look at what I have worked on, and let me know if you have any questions or comments.

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Professional Experience

Extracurricular Activities

Academic Exchange in Germany -  HFU

February 2020 - February 2021

For 1 year I lived in the city of Furtwangen, where I lived in student accommodation and participated in a project on "quality innovation and sustainable development". I and 4 more international students developed a case study in different areas that, through Design Thinking, generated sustainable innovations, for this I participated in workshops on DT and sustainability, acquiring knowledge and curiosity about the theme, in addition to the experience of writing a project in English.

Voluntary Exchange in Peru- AIESEC

January 2019 - February 2019

For 1 and a half months I lived in the city of Piura, where I lived in a family home as part of them. During this time I worked as a volunteer teacher in the women's empowerment project, which took place on a vacation course for boys and girls in two schools. From this, I learned a lot about the country's culture and diversity, as well as developing communication and tolerance skills.

Scientific Researcher - UFV

March 2018 - March 2019

During my 3rd year of graduation I achieved scientific research in the area of biotechnology and sustainability, wherewith the help of a volunteer, I carried out the acid pre-treatment of the green coconut shell, a residue that was used as a substrate for semi-solid fermentation with Aspergillus nigger and for the production of enzymes such as Cellulase, varying temperature, pH, and concentration. I wrote the project, submitted it, and presented it at the UFV Academic Integration Symposium.

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Complementary Courses

Design Thinking for Innovation

University of Virginia

 6h, 2021

Advanced Excel

 Udemy

40hrs, 2021

Power BI

Udemy


9h, 2021;

Mini-course Lean Manufacturing

 IRL & associados

 3,5h, 2021

Business Process Management

Hochschule Furtwangen University- HFU

30h, 2020

Nanotechnology Mini-course

SENAI

20hrs, 2014

Mini-course Fat usage in Bakery

SENAI in collaboration with BÃœNGEE

16hr, 2014

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Additional Information

Academic
Background

• Bachelor in Food Engineering in progress. Institution: Federal University of Viçosa- UFV.  Graduation: 2022/2
•Food Technical - 2 years. Institution: SENAI- Barra Funda. Graduation: 2014

Tools and skills

• Intermediate Office (Word, PowerPoint e Excel);
• Basic AutoCAD;
• Intermediate Canva;
• Advanced knowledge in Physic-chemistry Analysis;
• Intermediate knowledge in BPF, POP e IT;
• Basic knowledge in quality tools

Languages

•Fluent English – Conversation, reading, and writing (TOEFL/2018, B2)
•Advanced Spanish – Conversation
•Intermediate Spanish– reading and writing
•Basic German (A2) – Conversation, reading, and writing

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Get in Touch

Interested in learning more about me, my work or how we can collaborate on an upcoming project? Feel free to reach out anytime, I would be more than happy to chat.

Thanks for submitting!

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