(Chemical) Bonding is what makes life possible

Mónica Jesus graduated in Biochemistry at the University of Porto in 2017. Her bachelor’s internship was about the interaction of tannins with salivary proteins to better understand the mechanisms and perception of astringency. She got her Master’s degree in Food’s Technology and Science, at the same university in 2019, with a thesis entitled “Characterization of different trade names of rice” at Novarroz.
For a year she was part of MOBFOOD project in which she is studying the mechanisms of astringency and bitterness. Currently she is involved in a project with the goal of developing a clean label products. She is also a doctoral student in Sustainable Chemistry, where she studies the modulation of astringency using polysaccharides.