Tânia Bragança Ribeiro completed a PhD in Biotechnology (2021) from the Catholic University of Portugal - School of Biotechnology, a Master's in Food Technology and Safety with a Specialization in Food Quality in 2011 from the New University of Lisbon - Faculty of Sciences and Technology, and a Bachelor's in Biochemistry in 2009 from the University of Porto - Faculty of Sciences. She is currently a Researcher at CBQF.  Tânia has published 22 articles in journals, contributed to 6 book sections, and has 2 registered patents (scopus h-index 13). She supervised 1 MSc dissertation and co-supervised 1, as well as co-supervised 1 undergraduate thesis. She has received 1 award/honor. Tânia has participated as a Post-doc in 1 project, Research Fellow in 2 projects, Researcher in 2 projects, and Technical development in 3 projects.  Guest editor of 2 Special Issues. Her research work is focused on food by-products valorisation, sustainable and functional ingredients focusing on antioxidant dietary fibre and gut health benefits. Tânia was the main goal of improve food systems sustainability and the access to sustainable and healthy diets.