PhD Candidate in Chemical Engineering (University of Coimbra) with strong research experience in the food science and food engineering fields, focused on the development and characterisation of functional foods and food colloids for the delivery of bioactive compounds. Experienced in the extraction, fractionation, and encapsulation of natural bioactives using bio-based and food-grade materials, as well as in the formulation of fortified food products. Proficient in advanced chemical, structural, and physicochemical characterisation techniques, including liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), dynamic light scattering (DLS), and optical and electron microscopy–based analyses, together with in vitro assessment of bioactivity and bioaccessibility. Demonstrates a hands-on approach to experimental work, strong organisational skills, autonomy in research execution, and the ability to communicate results through technical reports and scientific publications within multidisciplinary and collaborative research projects.