Cátia Martins obtained her BSc and MSc degrees in 2009 and 2011, respectively, both in Biotechnology at University of Aveiro (UA), Portugal. During her BSc, she got a research integration scholarship, allowing her to beginning her research career. Moreover, she was awarded as the best finalist master student in food masters at UA. In February 2018, she completed her Ph.D. in Biochemistry, at the same institution, with the main goal of advance in lager beer aroma comprehension through yeasts and beers volatile metabolomic profiling. This work was scientifically recognized with one award of best oral communication in a national conference, and several interviews to some newspapers and radio were performed. After PhD, she started a master and then, post-doc grant related to PRECIDIF project, focused on the creation of a new deterministic process relying on precise management of fermentation for production of Vinho Verde wines through their sensory and chemical profiles. From end November, she started to be involved on the industrial by-products valorization through the actual Post-doc grant (AgroForWealth- Centro2020) that aims to valorize diverse agricultural wastes and by-products. Her main areas of study are related with the characterization of natural products and agro-food by-products (regarding analytical, technological and sensorial point of view), and the development of analytical platforms based on bidimensional gas chromatography to in-deep characterize several food products and to apply to metabolomics studies. Until now, she supervised 1 Bsc student of Biochemistry, and co-supervised 5 BSc and 1 MSc students of Biochemistry and Biotecnology. She published 8 scientific articles in peer-reviewed journal (h-index of 6, 114 citations, Scopus), where 5 of them were published as first author, and she published more 2 research articles in UA magazines. She also published 6 book chapters, from which 5 as first co-author. She was also author/co-author of 40 communications in international and national congresses (oral and poster communications). Furthermore, she belonged to the organization of 5 workshops, at UA, and helped in the organization of a national chemistry competition at UA. She carried out teaching activities of students of BSc and MSc, during the practical component of different subjects. She also participated on 15th Prémio Fundação Ilídio Pinho "Ciência na escola" with 5Sentir Project, which consisted in a collaboration with students from a Basic and Secondary School in order to raise their awareness to the importance of humanization and social responsibility. It was developed a kit that allows the exploration of the five human senses of people with motor and/or mental disabilities, through the experimental and playful manipulation of the developed three-dimensional object. Currently, Cátia is Invited Assistant Professor at University of Aveiro, hired within the scope of the Specialization Course in Innovation and Sustainability in Food Chains, as part of the effort to qualify and requalify adults that the UA is intensifying, especially within the framework of the Aveiro Education and Social Alliance project, financed through the Impulso Adultos do Portugal Recovery and Resilience Program.