(Chemical) Bonding is what makes life possible

I hold a Bachelor's degree in Biochemistry and a Master's degree in Food Biochemistry. My Master's thesis was titled "Characterization of Port Wine’s Aroma by Gas Chromatography Coupled with Olfactometry and Mass Spectrometry," during which I gained experience in Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). Following my Master's, I completed a professional internship at Symington Family Estates, working as a trainee analyst in the Research and Development department. Currently, I am pursuing a PhD in Biochemistry at the University of Aveiro, where I am a research fellow on the " Sparkling wines of Portugal " project. My doctoral research focuses on defining authenticity markers for Portuguese sparkling wines through the development of innovative analytical tools. This involves working with techniques such as Solid Phase Microextraction (SPME) and comprehensive two-dimensional gas chromatographic system coupled with mass spectrometry and a time-of-flight analyser (GC×GC-TOFMS).