Carla Martins is currently a professor at the School of Public Health of the University of São Paulo (FSP/USP) and a researcher at the Center for Epidemiological Research in Nutrition and Health (NUPENS/USP). She worked as part of the team that developed the Dietary Guidelines for the Brazilian Population. Her work focuses on cooking and its impact on ultra-processed food consumption; and cooking as a tool for protection and promotion of human health and environmental sustainability.
