PhD in Biotechnology with specialization in microbiology (2023), MSc in Biotechnology and Innovation (2019) and BSc in Microbiology (2016).

Worked areas are: experience in the production of bioactive extracts (attained using enzyme assisted enzymatic extraction) and their incorporation into a food matrix as a means to improve its biological potential namely its prebiotic potential, antioxidant capacity, antihypertensive activity and antidiabetic potential; And also experience in the characterization of the impact of the gastrointestinal upon bacterial survival and prebiotic effect. In 2018 I was research fellow (B. Sc scholarship) in the “Lacties – Inovação, Eco-Eficiência e Segurança em PME’s do Setor dos Lacticínios” project with the objective to development of whey cheese with probiotic strains. I worked as a Lab assistant/PhD student at ALCHEMY (UPC-Amyris joint collaboration project), mainly in the valorization of spent yeast.