(Chemical) Bonding is what makes life possible

Fátima Paiva-Martins finished her Master in Pharmaceutical Sciences in 1992 (FFUP), as first of class (17/20). In 2002, she has got her PhD in Chemistry (FCUP). In 2024, she has got her Abilitation in Chemistry (FCUP). She is Assistant Professor at DQB-FCUP since 2002 and has been responsible of several classes namely Food Chemistry and Nutrition, Food Industry, Biochemical and Chemical Aspects in Nutrition among others. She coordinates a research group with primarily focused interests on olive oil and on the study of the synthesis and properties of phenolic antioxidants and antioxidant mechanisms in emulsified systems, liposomes and cells. Published 78 papers and 6 book chapters, h index = 31. Currently chairs the Lipid Oxidation and Antioxidant Division of the European Fed Lipid.