(Chemical) Bonding is what makes life possible

Joana graduated in (2007) and obtained a Master in Chemistry (2008) both in FCUP.
The internship began in 2006 with the isolation and antioxidant characterization of anthocyanins and their derivatives, a work that I deepened in the master's degree and that was financed by Unicer®. This experience and total field of laboratorial work led to the beginning of a collaboration in 2011 with Amorim & Irmãos (Biocork) and after CorkPlus focusing on the work on the impact of the cork stopper to the wine, with special focus of the phenolic fraction. Being the basis of my PhD started 01/2019 with funding from FCT.
Of these eleven years of experience, 18 scientific articles were published in the area of Food Science, of which 5 were the main author.