I am a PhD candidate in Food Biotechnology at the University of Minho, conducting research focused on the valorization of spent coffee grounds (SCG) for the development of clean-label functional ingredients through sustainable biotechnological approaches. The project integrates green technologies (ultrasound and ohmic heating), enzymatic hydrolysis, and fungal fermentation to promote the in situ synthesis of coffee oligosaccharides (COS), combined with phenolic compounds and melanoidins. The resulting symbiotic ingredient will be validated using dynamic gastrointestinal models (INFOGEST and ColOsH), with evaluations of bioaccessibility, gut microbiota modulation, and short-chain fatty acid (SCFA) production. This research aligns with the UN Sustainable Development Goals (SDGs) 3 (Good Health and Well-being) and 12 (Responsible Consumption and Production), with potential for scalable and sustainable applications in the food industry. My background is marked by multidisciplinarity: I hold a degree in Veterinary Medicine, postgraduate training in Production Engineering and Quality, and a Master’s in Food Engineering from the Federal University of Uberlândia (UFU), supported by a CAPES scholarship. During my MSc, I investigated controlled fermentation of Bourbon coffee using commercial yeast strains (Saccharomyces cerevisiae FX10 and RX60), focusing on microbiological behavior and the biochemical profile of fermented cherries. Analytical techniques included HPLC for organic acids, classical methods for proteins, lipids, and soluble solids, along with statistical modeling and full participation in the coffee post-harvest chain. The results were presented at national and international scientific conferences. Currently, I am a member of the COST Action INFOGUT (CA23110), and my PhD project is part of a collaboration between the University of Minho and industry partners. I actively engage in science communication activities, including FIC2, Science Week, and University Open Days. I also contribute to scientific dissemination as a writer for MEER magazine, serve as an ad hoc reviewer, and have experience in academic evaluation and consultancy on Good Manufacturing Practices (GMP). My academic and professional journey reflects a commitment to applied science, with a strong focus on circular bioeconomy, preventive health, and sustainable food innovation. I am prepared to lead research with scientific, environmental, and social impact, bridging technical excellence, societal relevance, and ethical responsibility.