About Dr. Maria Gombi Vaca

Dr. Maria Gombi Vaca is an Assistant Research Professor at the Rudd Center for Food Policy and Health at the University of Connecticut. A public health researcher by training and a passionate advocate for sustainable food systems, Dr. Gombi Vaca’s work centers on developing and validating metrics to evaluate the nutritional quality of food environments, particularly those that serve low-income and food-insecure communities.

With a strong foundation in epidemiology, statistical analysis, and scientific communication, she has contributed to the growing evidence on how ultra-processed foods influence diet-related outcomes, behaviors, and public health.

Her current research applies an implementation science framework to a community-based intervention that supports food banks in aligning more closely with nutrition guidelines. Her work aims to inform policy recommendations to increase access to fresh, local ingredients. She is interested in expanding scratch-cooked meals and reduce the presence of ultra-processed foods in schools and food service settings.

Dr. Gombi Vaca brings a systems-thinking approach to food policy—viewing decisions around food choice and preparation as part of a broader decision tree. She believes in meeting people where they are, reducing shame around food choices, and making it easier for individuals and communities to take incremental, informed steps toward healthier, more balanced diets while minimizing ultra-processed food intake.

She completed a postdoctoral fellowship at the UConn Rudd Center, holds a Doctorate in Public Health from the University of São Paulo School of Medicine,  and earned her MPH from Rio de Janeiro State University. In her early career roles, she gaining valuable experience in marketing, business strategy, and communication of  global dermatological and nutraceutical care products.  She also has a long history of community engagement—organizing volunteers, supporting local agriculture, and promoting socially and environmentally responsible eating practices.

Dr. Gombi Vaca joined the Non-UPF Program’s Scientific Advisory Team to support the application of ultra-processed food guidelines. She is excited to contribute to a movement that educates without judgment, supports better decision-making, and fosters long-term dietary change through clear, science-based tools.

“I see my role as helping to build up the tools for how we choose what to put on our plate. It’s not about being perfect—it’s about making thoughtful, realistic choices that help us move toward a healthier and more equitable food system.”

Maria serves on the Scientific Advisory Team in an independent capacity; her views and contributions reflect her own professional perspective and do not represent the positions of any institutions with which she is affiliated.