Gonçalo António de Sousa Carvalho is a Research Fellow at the Centre of Biological Engineering of the University of Minho and PhD student of the Doctoral Programme in Food Science and Technology and Nutrition, at this same University. Gonçalo concluded a Biochemistry degree (score 15/20) in 2017, followed by a Master´s degree in Biotechnology (score 17/20) in 2019, both at the University of Minho. Moreover, he also concluded his Cambridge ESOL B2 Certificate at the British Institute of Guimarães. During the second year of his Master´s degree, he travelled to the Czech Republic to deepen his proficiency and knowledge in Brewing Sciences, becoming an active intern in a medium-sized brewery (Hubertus Pivovar Kácov, a.s.) and in the Research Institute of Brewing and Malting (Výzkumný ústav pivovarský a sladarský, a.s.). In the latter, he performed his Master Thesis which was focused on the importance of the brewing and malting processes on the sensory characteristics of beer, and the inherent laboratory and analytical characterization involved in these stages. After his internships, Gonçalo provided professional services for the malt house of one of the world´s best-rated breweries, Plzenský Prazdroj, a. s, where he gave technological support for malt production and accomplished a study on the total malt losses of that malt house. After graduating, he was appointed through a competitive application regime as Research Fellow in two Projects funded by the Portuguese National Innovation Agency (ANI), related with the development of novel food products in a laboratory context, with a view to their industrial scale production: (1) Guimarpeixe – Development of Fish-Based Products and (2) IceCare – Development of Cardio-Healthy Functional Ice Creams. His work for both Projects was developed at the Centre of Biological Engineering of the University of Minho. At the present moment, Gonçalo possesses an accepted journal article ("Effects of processing methods on microalgae cell wall - prospects toward innovative processing and biomass digestibility". Biomass (2022)), and two articles which are now under revision of the Editorial Offices of the Innovative Food Science and Emerging Technologies and the International Journal of Food Science and Technology Journals. Additionally, he has published three conference abstracts which had their posters presented at an international congress in Biotechnology. Moreover, Gonçalo was also a member of the organising committee of one event, participated in an international congress on Biotechnology and participated in several events and workshops involving Biochemistry, Brewing Science and the underlying analytical methodologies employed in the previously mentioned fields.