My background is in Food Science & Biotechnology (Universidade de Lisboa), and I hold a PhD in Food Microbiology (Universidade Nova de Lisboa). My work experience includes academic research and teaching as well as industrial experience, allowing me to develop skills for the communication and technology transfer. I am particularly interested in the olive sector. My current research interests approach the benefits of the Mediterranean Diet in human health, agriculture and local economies, namely by collecting evidences of how the adherence to this food pattern may address sustainable development goals. At the molecular level, I am interested in isolating bioactive molecules from olives (and other foods) and in researching about their mechanisms of action, and their role in human health. I also develop activities in food protection, including publications.