Working in Analytical Chemistry since 1986, her PhD in 1999 contributed to the study of food products using capillary electrophoresis. The main goal of Research since 1999 has been focused on Analytical Chemistry and sensory evaluation, applied mainly to the analysis of foods and by products of food industry. Main areas: 1. Functional quality: study of molecules/extracts with functional activity in human health and preferences: characterization of foods and industrial wastes; Bioacessibility (in vitro digestion models), Bioavailabity ( in vitro and in vivo models); Bioactivity (chemical, in vitro and in vivo models) studies . 2. Food safety and security. 3. Implementation and validation of separation methodologies (liquid and gas chromatography and electrophoresis) using mass spectrometry for the characterization of olive tree products (olive, olive oil, leaves, seeds), cereals as maize, leguminous (faba bean, pea, chickpea, lentils) fruits (apple, grapes, opuntia ficcus), fruit juices and wine, among others and identification of metabolites in biological fluids (plasma, urine, faeces); 4. Identification of "key compounds" responsible for sensory properties of foods and beverages Research is conducted at iBET and ITQB Technology Division in collaboration with national and international research groups. Since 2017 until 2021 she was head of Food & Health (F&H)Division at iBET and head of the Food Functionality and Bioactives Laboratory. The F&H she coordinates at iBET works on (i) isolation, purification, characterization and formulation of bioactive and functional compounds or extracts from natural sources and wastes from food and other related industries, using green technologies; (ii) Pre-clinical assays to provide support to understand health claims related with the beneficial effects of food nutrients/bioactives components; (iii) the study of molecular mechanisms underlying the effects in Health and Disease; (iv) establishment of analytical methodologies including mass spectrometry state-of-the-art to fully characterize different matrices, from food products, natural extracts or biological fluids. Since 2021 she became Senior Scientific Advisor at F&H Division. Since 2023 she is Full Professor at Pharmacy Faculty from Lisbon University (FFUL). Until 2021 she was head of Toxicological and Bromatological Sciences Department. Since 2008 she is head of the Structural Analysis Laboratory at the same institution. In 2021 she became Vice-Diretor of FFUL and Farm-ID. She is also IPAC technical auditor (ISO17025). Since 2008 she is the responsible for the National Mass Spectrometry Network node at FFUL. CV Highlights: (i) more than 100 published papers; 4 book chapters; (ii) supervised 5 PhD students (thesis defended) and co-supervised 5 PhD, 2 post-docs and 15 Master thesis (defended), 6 PhD thesis are undergoing (2 as supervisor). Team Member (since 1997) of 22 funded projects; 4 funded by EU, 1 funded by a private Foundation, 2 funded by iNOVA4Health, 1 funded by iBET (internal grants) and 14 funded by FCT. Participation in projects financed by the food industry (olive oil, fruit juice and cork industries). Other skills: Teacher of Instrumental Methods of Analysis at Master Degree Courses: "Quality Control and Toxicology of Food Products", "Food Quality and Health", and "Clinical Analysis" 2. Responsible for Sensory Evaluation and Laboratory Organization disciplines at Master Degree Courses, 3. Organizer of workshops for industry about Sensory Evaluation and Validation of Analytical Methods.