My name is Marisa Viegas V. Santos and I graduated from Biological Engineering (Integrated Master) in 2011 at Universidade do Algarve - FCT and concluded my PhD in Bioengineering (MIT-Portugal program) in 2017 at Universidade de Lisboa/Instituto Superior Técnico. During my PhD, the work developed contributed to the publication of two peer reviewed papers, that I am co-author, where the concept of using pentoses and cellulose for biosurfactant (BSF) production by Pseudozyma yeast strains was proved for the first time. In my PhD, relevant data in the use of lignocellulosic (LGC) materials for BSF and xylanase production was obtained. The work focusing on a design of experiment to determine the maximum concentration of inhibitors allowed in BSF production from LGC was published in 2018. After finishing my PhD, I became a researcher in the project CRUISE at IST, with work focused on BSF production from LGC materials and waste frying oils. Over the years, I worked with very different techniques and methods, in areas from engineering, membrane technology, chromatography, microbiology, fermentation, chemical and enzymatic reactions to molecular biology, which helped me develop good planning and organization skills. I have extensive experience in scientific research, in fermentation and enzymatic hydrolysis, using bioreactors and shake-flasks, but also in nanofiltration processes and chemical and biological analysis. In my 7 years at IST I was responsible for laboratory management and supervision/tutoring of several MSc/PhD students during the course of their thesis, giving training in good lab practices, technical support, encouraging work discussion and critical thinking, which has contributed to develop my supervision abilities and knowledge transmission to newcomers. Since April 2019 I am a researcher in Fermented foods (project PTDC/OCE-ETA/29770/2017) at the research centre LEAF of Instituto Superior de Agronomia (ISA). I am an assistant professor at ISA, in the subjects of Fermented foods technology for Msc in Food Engineering (2019-current) and Gastronomic Sciences (2021- current). I have been involved in several scientific events for knowledge dissemination of fermented foods, their importance to health and nutritional value. I supervised 10 Msc (9 finished, 1 ongoing) and 5 graduate (4 finished and 1 ongoing) students, in varied themes within the fermented foods scope. I give technical support in liquid chromatography at LEAF in terms of troubleshooting and method development. In 2021, from LEAF internal call for exploratory projects, I was awarded with my first funding as PI, for development of innovative macroalgae fermented foods, such as garum. Since then, the project yielded, 1 graduate thesis, presentations at 2 conferences (EQA and Dare2Change), 1 fermented macroalgae product submitted to Food and Nutrition Awards (ongoing in 2022) and quality results to publish with 1 manuscript being prepared. Also, 2 more thesis (1 Msc and 1 graduate) are ongoing in the scope of the exploratory project. In 2021 I co-authored 1 review paper in the applications of keratin from chicken feather wastes and 1 research paper in the use of fermented green tomato paste as a salad dressing (research presented at EQA and awarded best poster). The results from 3 MSc thesis I supervised in: (a) sweet potato amazake; (b) kombucha from grape must; and (c) tepache using Azores pineapple by-products, were presented at EQA-2021, with results of quality for publication and 3 manuscripts under preparation. A chestnut amazake was developed, with results presented in international (FIAC-2020) and national (EQA-2021) conferences and a manuscript, where I am corresponding author, submitted in 02/2022 to Food Chemistry: X under review. In the past 2 years I have collaborated with CANTHECAN restaurant in the development of innovative fish garum and 1 batch of 400kg sardine garum developed at Tróia Roman ruins during 2021, with great media dissemination.