I have a graduation in Applied Biology (University of Minho, 2012) and a MSc in Quality Control from Faculty of Pharmacy, University of Porto (FFUP) (2014). In October 2020, I concluded my PhD in Sustainable Chemistry from Faculty of Science of the University of Porto. My scientific activity started in 2012 with an internship at the Microbiology Laboratory (Biology Department, University of Minho). In 2013, I turned my interest to Food Science starting my MSc degree in Quality Control at FFUP and joining the LAQV-REQUIMTE. There, I could acquire great experience in molecular biology techniques for food authentication, integrating an enthusiastic and passionate team. During my MSc thesis, I developed research on saffron authentication, contributing to my first participation as a WG member in COST Action FA1101 (Saffronomics). I joined the European Marie Curie project GMOsensor (FP7-PEOPLE-2013-IRSES, Grant No. 612545) in 2014, performing scientific activities related to the traceability of genetically modified organisms (GMO) in food, at the BioTec Laboratory (Federal University of Delta do Parnaíba, Piauí, Brazil). In 2015 and after 6 months in Brazil, I returned to FFUP-REQUIMTE-LAQV as non-remunerated volunteer, where I participated in distinct research activities, increasing my expertise in the development of novel molecular biology methods for food authentication. In 2016, I was awarded with a PhD grant focused on food allergen research. During 4 years, I consolidated my experience in molecular biology (DNA extraction, real-time PCR, high-resolution melting analysis, sequencing, DNA barcoding) applied to the detection/quantification of food allergens (milk and alternative milk ingredients). I also gained skills in immunochemical methods, digestibility models and proteomics, evaluating the structural/immunoreactivity characteristics of food allergens as affected by processing, topics that I consolidated during a short-term scientific mission (STSM) at the ISPA-CNR in Bari (Italy), as a WG1 member of COST action FA1402 (ImpARAS), thus contributing to boost my training and internationalisation. ImpARAS allowed me to actively participate in all ongoing activities, including WG meetings and conference participation/organisation. Moreover, I was also granted with 2 travel grants to be part of 2 Training Schools organised by ImpARAS, one in Vienna (Austria) and other in Liége (Belgium). In 2020, owing to my expertise in food allergen research, I was selected as contracted researcher to develop work in the framework of FCT project AlleRiskAssess (PTDC/BAA-AGR/31720/2017). In 2021, I was nominated Co-Pi of HYPOALLERGEN project, which was awarded through an extremely competitive contest by FCT (Call for R&D Projects in All Scientific Domains - PTDC/BAA-AGR/4005/2021). More recently (2023), I win a junior researcher position in the 6th Edition of the CEEC national call with the project entitled "MitigALL: Advancing strategies to understand and MITIGate the risk of ALLergenic ingredients in foods". In 2024, I also win an Exploratory project (50 k€) in the Call for Exploratory Projects in All Scientific Domains 2023 with the title "ALLEVIATE - Strategies to mitigate the ALLErgenic potential of novel food ingredients: inVestIgAting the poTEntialities of (bio)chemical treatments.". During my entire scientific path, important achievements were reached, contributing with significant advances in Food Science field, by a total of 42 publications in international peer-review journals with high impact factor (16 as first author and 3 as corresponding author) and 9 book chapters (4 as first author), reaching a H-index of 15 and 828 citations (Web of Science and Scopus). Most of my published papers are included in the top highest IF journals of the category of Food Science & Technology, namely Compr. Rev. Food Sci. Food Safety, Crit. Rev. Food, Food Chem., Food Control, Food & Function and LWT, all ranking Q1.