Bruna Moreira obtained her degree in Pharmacy from the Federal University of Santa Maria (Brazil) in 2012 and a master's degree in Biotechnological Engineering from the Polytechnic Institute of Bragança (2021). During her master's degree, she worked with food science and natural product chemistry, developing new foods and using plant extracts as natural ingredients and preservatives, producing an article in an international journal. After this period, she was invited to join the ALISOST (Innovative Technologies for Sustainable Food) research group at the University of Valencia. In this collaborative and innovative environment, the group has focused its efforts on developing emerging technologies, such as supercritical fluid extractions, electric pulses and ultrasound, with the aim of promoting significant advances in the area of sustainable food. In addition, she was able to take part in Expociencia held at the University of Valencia, where she was able to bring the dissemination of science to all audiences. In particular, the Food Technology group (IATA-CSIC) addressed the theme "How do you control food quality and safety?", bringing quality control activities to various foods, such as olive oil, water and marketed milk. She has remained constantly engaged in her academic activities, resulting in a significant output that includes an article published in an international journal, presentations of 5 oral communications and the display of 10 posters at congresses, one of which was awarded as the best poster (XV Meeting of Food Chemistry, Funchal, Madeira, 2021). She has also supervised a student in a scientific initiation internship. She is currently a phD student at CIMO-IPB, working on methodologies for extracting bioactive compounds, nutritional and chemical characterization of food matrices, analysis and quantification of the phenolic profile, investigation of bioactive properties (such as antimicrobial, antioxidant, cytotoxic and anti-inflammatory activities).