(Chemical) Bonding is what makes life possible

With a Bachelor’s degree in Biochemistry from the University of Aveiro and a Master’s in Food Engineering from the University of Trás-os-Montes and Alto Douro, where my research expertise focused on the emosensory and chemical characterization of wine vinegars, I am currently a research fellow at the University of Aveiro, studying the impact of different cork types on wines, particularly volatile compounds, and their influence on wine quality and aging. My work includes participation in international conferences, contributing to scientific publications, and involvement in innovative projects, such as the development of fortified rye bread with whey proteins, which won the Promove - Ideas 2024 competition.