(Chemical) Bonding is what makes life possible

Alexandre Fonseca obtained his BSc and MSc degrees in 2012 and 2014, respectively, both in Biotechnology at University of Aveiro (UA). Currently, he belongs to LAQV-REQUMTE research centre as a PhD student in the field of Food Science and Technology and Nutrition. In his PhD, he is focused on the development of functional foods using natural and minimum processed natural ingredients. Previously, he was a Research Fellow under the "ReStoragePear" project, with the objective of developing strategies for prevention of scald and internal browning in 'Rocha pear'. He co-authored 4 articles in international journals with scientific referees and has communications in national and international conferences