(Chemical) Bonding is what makes life possible

Tânia Gonçalves Albuquerque, graduated in Nutrition and Food Science, since 2003, has a Master degree in Clinical Nutrition and a PhD on Pharmaceutical Sciences – Nutrition and Food Chemistry Speciality. Currently, she is developing work at Research and Development Unit from Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P. From 2012, she is an effective member of the Portuguese Council of Nutritionists. Current research interests: Nutritional and bioactive composition of foods and by-products; Effects of nutrition on health and study of the relationship of nutrition in health and disease; Assessment of lifestyles and health impact; Impact of processing of foods on their nutritional quality and safety.