Bruna Filipa Faria is a Research Fellow at the Food Behaviour Lab of CATÓLICA-LISBON School of Business & Economics, a position held since 2024. She works as a consumer behaviour researcher within the In2Market Work Package of the InsectERA Mobilizing Agenda. In this role, she collaborates with food companies across the value chain, contributing to decisions on the development and sensory design of new insect-based food products. Her work has led to invitations to speak about the challenges and opportunities of introducing insect-based foods to Western markets, including a talk at the event “Insects: the protein of the future?” hosted by IACA (Associação Portuguesa dos Industriais de Alimentos Compostos para Animais), and an interview for Voz do Campo, a trade magazine. She holds an MSc in Food Engineering (2024) and a BSc in Bioengineering (2021) from Escola Superior de Biotecnologia – Universidade Católica Portuguesa (Porto, Portugal), both completed with a final classification of 17/20. Her academic excellence earned her consecutive merit scholarships, which enabled her to self-fund nearly her entire education. As part of her MSc, she completed her dissertation on the food safety attributes of onshore cultivated macroalgae and jellyfish at the Leibniz Institute of Agricultural Engineering and Bioeconomy (ATB) in Germany. Throughout her academic journey, she has participated in several research projects. Notably, she worked as a Research Assistant on SUSINCHAIN – SUStainable INsect CHAIN, an EU-funded international project, where she contributed to studies on consumer preferences for plant- and insect-based meat substitutes through sensory analysis and consumer testing. This work was published in the Journal of Insects as Food and Feed and presented at the SUSINCHAIN Final Symposium in Wageningen, the Netherlands. She has also played an active role in science communication and outreach, helping to organize events such as the Jornadas de Biotecnologia (2021–2023) and the Biotechnology Innovation Forum (2021–2023). Her current research interests include consumer behaviour, sensory evaluation, and sustainable food innovation.