(Chemical) Bonding is what makes life possible

André Pinheiro Viana got a Bachelor's Degree in Chemical Engineering in 2016 at FEI University Center, São Paulo (Brazil), which was recognized in 2022 by the Faculty of Engineering of the University of Porto. In 2021, he got a Master's degree in Chemistry at Faculty of Sciences of the University of Porto. He did an internship at CeNTI (Centre for Nanotechnology and Smart Materials - Famalicão) to develop the master thesis entitled "Estudo de processos de extração e derivatização de nanocelulose para valorização de resíduos" (Study of processes of extraction and derivatization of nanocellulose for waste recovery). From September of 2022 to September of 2023, he held a researcher fellowship at Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), at the University of Aveiro, in a project supported by M.A. Silva - Cortiças, S.A. This project had the goal to assess the impact of various types of closures on the chemical and sensorial characteristics of sparkling and table wines during storage in bottle. During this period, he had performed the analysis of the volatile profile of wine, using a microextraction technique (SPME - solid phase micro extraction) combined with the analysis by comprehensive two-dimensional gas-chromatography-mass spectrometry with time-of-flight analyzer (GCxGC-ToFMS), and the determination of phenolic profile by ultra-high-performance liquid chromatography, coupled with tandem mass spectrometry (UHPLC-DAD-MSn), among a set of other methodologies used to the general physical-chemical of wines. Since December of 2023, he is a PhD student in Food Science and Technology and Nutrition at the Unviersity of Aveiro.