Regarding my academic formation, I've graduated in Biomedical Sciences at Universidade de Aveiro (2020), with a final classification of 17 values (out of 20). Further ahead, I took a Master Degree in Microbiology at Instituto Superior Técnico (2022), which I also concluded with a final mark of 17 values. It was during that time that I elaborated my thesis (which I consider to be the most representative document of my work so far) about the study of the mechanisms governing tolerance to SO2 in wine yeasts, at the Institute of Bioengineering and Biosciences, under the supervision of Prof. Nuno P. Mira. At the scope of this work, I was able to integrate, for 3 months, the research team working on the project "ABCyeasts: A portfolio of antagonistic yeasts for the BioControl of phytopathogenic agents in a sustainable viticulture, NORTE-01-0247-FEDER-039793", under the scientific supervision of Prof. Ana Alexandra Mendes-Ferreira, with the objective of developing alternative biocontrol strategies to SO2-based wine preservation. At this moment, I am still pursuing this investigation area involving wine yeasts, working as a research assistant at the Institute of Bioengineering and Biosciences, in the recently approved FCT project SMARTWINE 2.0 that also aims to develop alternative ways to preserve wine based on new "green" strategies. As a result of this ongoing work, I had the opportunity to be involved in the recent publication of a scientific article, in Fermentation journal, "A Genome-Wide Phenotypic Analysis of Saccharomyces cerevisiae's Adaptive Response and Tolerance to Chitosan in Conditions Relevant for Winemaking", that discusses the use of chitosan as an alternative to SO2 for wine preservation. Moreover, I had also the chance to present my work, in the communication format of a poster, in the 2nd Institute of Bioengineering and Biosciences Congress.