Larissa Martins
About Larissa Martins
Larissa Martins is a Scientist 1 at General Mills in São Bernardo do Campo, São Paulo, Brazil, with over 5 years of expertise in food research and development.
Title
Larissa Martins holds the title of Scientist 1 at General Mills, based in São Bernardo do Campo, São Paulo, Brazil.
Professional Background
Larissa Martins has built her career with extensive experience in the food industry. She currently works as a Scientist 1 at General Mills in São Bernardo do Campo. Prior to this role, she served as a Research and Development Technician at the same company, both in a temporary six-month position in 2018 and in a full-time role from 2018 to 2020. Earlier in her career, she was a Research and Development Assistant at Moinho Romariz in São Paulo from 2015 to 2018. Additionally, she worked as a Chemistry Technician Intern at RAI Industrial from 2013 to 2014 in São Bernardo do Campo.
Education and Expertise
Larissa Martins has an extensive academic background in chemistry and food engineering. She earned her Técnico em Química from ETEC Julio de Mesquita in 2014, followed by a Bacharelado e Licenciatura in Química from FASB - Faculdade São Bernardo in 2019. Furthermore, she completed a Pós Graduação Latu Senso em Desenvolvimento de Novos Produtos Alimentícios at Senai São Paulo in 2022. Her educational background complements her over 5 years of expertise in food research and development.
Experience with Multinational Companies
With extensive experience working with both national and multinational companies, Larissa Martins has a strong foundation in the food industry. Her roles at General Mills and Moinho Romariz have given her a broad perspective and a well-rounded skill set.
Specialization in Product Stability
Larissa Martins specializes in product stability, including packaging technology and sensory quality. Her work involves interfacing with marketing to align business strategy and global reporting, ensuring that new and existing products meet quality standards and market demands.