My academic education includes a bachelor degree in biotechnology followed by a master degree in food biotechnology, both from University of Aveiro. I am currently a PhD student at ESB-UCP on the Food Science and Technology and Nutrition doctoral program. This project aims to develop innovative multifunctional sustainable breakfast cereal products, by means of using fruit and vegetable by-products as fibre ingredients to increase fibre content. The several investigation projects I participated in as research grant were food based: 2012: Creation of new value-added products with extended shelf life through high hydrostatic pressure technology 2014-2015: Development of fortified Muscat wines using Red Muscat. 2017-2019: ModelMeat - Modelo de Optimização de Ambiente e Qualidade do Produto para Serviços de Apoio à Competitividade dos Agentes da Fileira da Produção Animal Extensiva. Thus, my main research areas are food chemistry, food development, sensory analysis, bioactive compounds and functional food, and food by-products valorisation.