Gabriela Niemeyer Reissig


I am graduated in Food Chemistry (Federal University of Pelotas - UFPel - Brazil), with a master's degree and a doctorate in Food Science and Technology from the same institution. In the master's degree, I worked with native fruits, processing, and bioactive compounds. In the doctorate, I worked with a small heat shock protein (sHSP23.6) and its influence on the antioxidant system of tomato fruit cv. 'Micro-Tom' subjected to pre-harvest water deficit and post-harvest hypoxia. I am currently working in the field of plant electrophysiology, specifically fruit-shoot long-distance electrical signaling.