(Chemical) Bonding is what makes life possible

I am a PhD student in Food Science and Technology and Nutrition at the Department of Chemistry of University of Aveiro. I obtained my graduation in Biochemistry in 2012 and Master in Biochemistry-Food Biochemistry in 2014 at University of Aveiro. My main research interests are the establishment of structure-function relationships of immunostimulatory polysaccharides and valorisation of agro-industrial by-products by isolation and characterization of bioactive compounds (polysaccharides, phenolics, pigments, and glucosinolates), as food ingredients development, and as components of bioplastics.