Take a chance, lets improve!
Giovanna Cikos Ferreira
Food Engineering
My mission is to reimagine food production to embrace sustainability
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.
Professional Experience
Extracurricular Activities
Academic Exchange in Germany -Â Â 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.
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
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
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.