Graduated in Biochemistry at University of Aveiro in 2016 with experience using high pressure technology for immobilization and incorporation of target photocatalytic molecules as potential wastewater treatment. In constant learning, the Master's Degree in Food Science and Technology at University of Porto (FCUP) and University of Minho (UM) finished in 2018 allowed a more in-depth knowledge of the various types of analysis, processing and technologies applied to the food industry. Since 2017, background in analytical chemistry applied to industrial food analysis, namely in the implementation and validation of a new method for the determination of fatty acids, internal quality control and monitoring of quantitative processes in the analysis of oils and fats by chromatographic methods.
Currently Lab Assistant and Ph.D. student in Biotechnology in the framework of the Alchemy project, a joint venture between Amyris, Inc. and Catholic University of Portugal. The research aims to develop strategies based on lipidomic for the functional characterization of industrial fermentation pipelines to find valuable biomolecules.
Centre for Biotechnology and Fine Chemistry (CBQF)