Rose Daphnee Tchonkouang holds a BSc in Biotechnology and a MSc in Food Technology. She is currently a doctoral researcher in Biotechnological sciences (specialization: Food Biotechnology) at the Universidade do Algarve. She analyzes the connections between agriculture, food processing, food safety, and the environment to find ways to make food supplies safer, more nutritious, and more sustainable. Dedicated to promoting sufficient, safe, & nutrient-rich food sources, a goal at the core of her work as a food researcher. Her PhD focuses on studying the stability of lycopene and inactivation of alicyclobacillus acidoterrestris spores in thermal and UV-C pasteurized reformulated tomato juice and tomato sauce enriched with freeze-dried olive powder, pea protein isolate, and tomato peel powder. Furthermore, she is open to collaborations to acquire new knowledge and contribute to the body of knowledge produced by science.