Tiago Vieira holds a PhD in Food Science and Engineering from the Instituto Superior de Agronomia, University of Lisbon (2022). Prior to this, he earned a Master's degree in Quality Control with a specialization in water and food from the Faculty of Pharmacy at the University of Porto (2013). His academic journey began with a degree in Agronomic Engineering from the Faculty of Sciences at the University of Porto (2009).

Throughout his professional career, made significant contributions to the field. He has focused on the development of biodegradable and bioactive packaging to enhance the shelf life of highly perishable food items. His expertise extends to applying analytical methods for food quality control, including mycotoxin analysis in beverages and characterizing aromatic volatiles in fresh foods using chromatographic methods such as HPLC-MS and GC-MS.

In addition to his work on additive treatments to minimize enzymatic browning in minimally processed fresh fruits, has collaborated on developing optical membrane sensors for environmental monitoring in aquatic systems and air near farming and animal facilities. His experience encompasses a deep understanding of food safety regulations and quality control within Agro-Food Industry operations, where he also served as a Lab Manager.

Currently, holds a Postdoctoral Fellow position at CBQF, working at the CINATE laboratory on the Fossil to Forest-BDPI-2 research project. His primary focus lies in developing sustainable packaging solutions, including paper, rigid molded cellulose, biocomposites with cellulose fibers in thermoplastic matrices, and Smart Packaging. He addresses aspects such as increased barrier properties (moisture, liquids, gases, oil, and grease), material properties, performance in preserving and protecting food, safety assessments (determining NIAS and IAS by chromatographic methods), recyclability, and the life cycle.