(Chemical) Bonding is what makes life possible

He is Associate Professor at University of Porto - Faculty of Pharmacy (FFUP) and researcher at LAQV/REQUIMTE. He have a Ph.D. in Nutrition and Food Chemistry, by FFUP. He teaches in the area of water and food chemistry, at FFUP and FCNAUP.
He was Vice Dean of the FFUP in 2010-2015. Currently he is Head of the Laboratory of Food Science and Hydrology (from 2010), and Member of the Scientific Council (from 2016). He is member of the ICETA (Instituto de Ciências, Tecnologias e Agroambiente da Universidade do Porto) board of directors.
His research work has been focused on food and water science from a quality standpoint, with special focus on the study of the presence of contaminants in water and food products by advanced chromatographic techniques namely gas chromatography technique associated with mass spectrometry. In the last years he has placed special emphasis on the development and implementation of rapid and environmentally sustainable extractive procedures, based on "green" analytical methodologies, characterized by low/none consumption of toxic organic reagents and/or the use of deep eutectic solvents. The originality and quality of his scientific work led him to be included in the list of most cited scientists in the world in 2021 (World's Top 2% Scientist List)
He was the coordinator (IR) of 2 projects financed by FCT and he has been involved as researcher in 31 National and European research projects with external financing, He supervised/co-supervised 5 PhD/ 11 MsD thesis, and 9 PosDoc fellows.
He published 141 papers in peer reviewed journals (121 in Q1 journals) from which 56 are in the top 25% of most cited documents worldwide (https://www.scopus.com/authid/detail.uri?authorId=7201540303#tab=metrics), and 7 book chapters. He has an H-Index of 46, with more than 6000 citations.