T Brandão graduated in Chemical Engineering from the Faculty of Engineering - University of Porto in 1990. Her career turned towards food science and technology in 1991 when she embarked on a project as a junior researcher at Escola Superior de Biotecnologia - Universidade Católica Portuguesa (ESB-UCP). She completed the curricular part of the Master's in Food Science and Technology at ESB-UCP in 1993. In 2004, she held a Ph.D. degree in Biotechnology with a specialization in Food Science and Engineering, also from ESB-UCP. During her Ph.D. program, she enriched her expertise by completing post-graduate courses in data analysis and experimental design at the University of California, Davis, USA. Following her academic journey, she contributed significantly to research at the Centre for Biotechnology and Fine Chemistry (CBQF) funded by post-doctoral grants from 2004 to 2018. Currently, she serves as an auxiliary researcher at CBQF as a member of the Food and Nutrition Thematic Line/Food Engineering and Packaging Group. Her research interests are centered around thermal and mild non-thermal food processes, including ozone and ultrasound-based treatments, as well as UV-C radiation and plasma. She focuses on enhancing quality and safety characteristics, particularly in fruits and vegetable matrices. Preservation techniques such as dehydration, refrigeration, and freezing also capture her attention. Moreover, she delves into the exploitation of bioactive and nutritive compounds from waste parts of fruits, aiming to develop innovative strategies for adding value to fruit wastes. With expertise in data analysis, statistical experimental design, and mathematical modeling, she contributes significantly to the fields of kinetics of quality changes and predictive microbiology. She co-authored 19 book chapters, 116 peer-reviewed articles in international scientific journals and more than 150 communications in national and international conferences and meetings. She co-supervised 11 concluded Ph.D. thesis, 15 concluded M.Sc. thesis and 75 researchers and students in different contexts (4 in post-doctoral advanced training, 38 at doctorate and master levels, and 33 from national/international undergraduate programmes). She participated in 12 research projects (8 national and 4 international) as a member of the scientific teams. She also serves as a scientific consultant for three projects related to bio-waste reduction and as a Guest Editor for four special journal issues focused on innovative food processing technologies, particularly emphasizing the valorization of food by-products. She has been appointed to several boards and committees, participating in scientific and organizing activities, as well as serving as a jury member in academic evaluations. Alongside her research efforts, she was engaged from 2007 to 2009 in institutional roles as a collaborator and coordinator of the External and International Services of ESB-UCP. Since 1991, she has been actively involved in academia as an Invited Assistant Professor at ESB-UCP. Her dedication extends across a wide range of disciplines in the engineering domain, including Physics, Thermodynamics, Statistics/Biostatistics, Mathematics, and Numerical Analysis.