(Chemical) Bonding is what makes life possible

I graduated in Biology from the Faculdade de Ciências da Universidade do Porto (FCUP) in 2019. In 2021, I received my master's degree in Cellular and Molecular Biology from the same faculty, with an average of 19. In my dissertation, I aimed to characterize Cape Verde cone snails venoms and investigate its potential for ammeliorate metabolic diseases such as diabetes and obesity. After finishing my master's degree, I became a research fellow at the Universidade de Aveiro and LAQV-Requimte, under the guidance of Professor Doctor Sílvia Rocha. During this scholarship, I was able to analyze the volatile profile of fortification spirits by employing a microextraction technique (SPME - solid phase microextraction) in conjunction with a comprehensive two-dimensional gas chromatographic system coupled with mass spectrometry and a time-of-flight analyzer (GC×GC-TOFMS). I am currently enrolled in the Doctoral Program in Food Science and Technology and Nutrition, a consortium comprised of the Universidade de Aveiro, Universidade do Minho, and Universidade Católica Portuguesa - Porto, which will allow me to consolidate and acquire new knowledge in the food area, acquire essential skills for innovation and development of a product with a low alcohol content that can meet the growing demands of the wine products market.