Integrated member of CISAS - Centre for Research and Development in Agrifood Systems and Sustainability (since 2018). Other scientific affiliations: member of the Group of Statistics and Data Analysis of the Research Unit of Applied Mathematics of the University of Aveiro (JNICT 1993-1996); integrated member of REQUIMTE - Laboratório Associado FCT (2000-2017) and collaborator thereafter. PhD in Nutrition and Food Chemistry, Faculty of Pharmacy, U. Porto (2006). Details of academic education: graduated in Ciências do Meio Aquático (Sciences of Aquatic Environments), U. Porto (1983); MPhil, Food Science & Technology, conferred by CNAA-UK, following research at the Humberside College of Higher Education, dealing with additives from algae (1988); Post-graduation in Six-Sigma Black Belt, IP Leiria (2011). At present "Prof. Coordenador" at Food Engineering Group, Escola Superior de Tecnologia e Gestão (ESTG) of the Polytechnic Institute of Viana do Castelo (since 1995). Professional experience started in 1983, working in the food additives industry P-Produtos Alimentares SARL, in quality control and technical support to customers, with internships in Laboratorios Adroer, Barcelona, specialized in meat processing, and Litex AS, Copenhagen, specialized in additives from algae. I then worked as "Assistente" at the food technology department of the Instituto Politécnico de Faro (IPF), lecturing food technology and participating in the creation of Biotecnar – Association between IPF and Algarve's food industries, being member of the Direction Board and Executive Secretary, and collaborated with the carob industries. In 1990 moved to the Escola Superior Agrária (ESAC), Polytechnic Institute of Coimbra, as "Prof. Adjunto". I was responsible for ESAC's external relationships, collaborated with companies (Sociedade Industrial de Aperitivos, Lacticínios Âncora, Triunfo, Novotecna, Conservas Madrugada) and participated in projects for Rabaçal cheese certification. Worked in food science and technology, statistical analysis of complex data and sensory analysis of foods (with ties with the CNAM – Conservatoire des Arts et Métiers, Paris, and Prof. Gilbert Saporta's group). In 1995. Polytechnics embraced the Bologna Declaration and were allowed to offer master programs. Due to this change I shifted my interests from industry to research around the year 2000 with my first scientific paper and the beginning of my PhD studies. I promoted new graduations (CET, CTESP, BSc, BSc+2, and Master Degrees), implemented new technologies, mainly modified atmosphere packaging and pulsed electric fields, developed sensory analysis techniques and studies on colorimetry, texture and rheology, resulting in 40+ scientific papers, 20+ master's theses and one doctoral thesis. Also dedicated to quality management, published in the areas of six-sigma and quality models, and successfully supervised master's theses in metallo-mechanical, eolics and other companies. Since 1995, I was member of the Direction Board, president of the scientific and the pedagogical councils, coordinator of the scientific area of engineering and technologies, coordinator of the food engineering group. I am currently Director of Tecnoalimentar, a journal of food technology, since its first issue in 2014, with its 40th issue being published this year. The journal is owned by the company Publindústria, is a stage for the country's scientific and industrial communities and technological communication.