I hold a Master’s degree in Food Engineering from the Instituto Superior de Agronomia, University of Lisbon, and I am currently a research fellow at the LEAF – Linking Landscape, Environment, Agriculture, and Food research group. My research focuses on the development of innovative and sustainable food products, incorporating macro- and microalgae, alternative proteins, and bio-based ingredients. My expertise includes the extraction and characterization of bioactive compounds (e.g., hydrocolloids) using eco-friendly techniques such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and water bath extraction. Additionally, I have worked on the development of vegan emulsions and gel-based structures for food applications, including functional fillings and plant-based emulsions, assessing their nutritional, functional, and structural properties. I have contributed to projects such as: Pacto da Bioeconomia Azul - VERTICAL ALGAS - Sea2Fork (valorization of marine biomass for food applications). VIIA FOOD - MYA Protein Emulsions (development of protein-based emulsions for food applications). VIIA FOOD - Development of new food products with alternative proteins.