In 2020, I finished my degree in Chemistry at the University of Évora. During my undergraduate studies, I developed a strong interest in science communication, actively participating in outreach initiatives such as the National Meeting of Chemistry Students. I also served on the board of the National Association of Chemistry Students (ANEQ) during the 2021/2022 term, where I was responsible for the “Society and Chemistry” department. In 2021, I developed a business idea called BambuBrush, which was recognized for its creativity and innovation in the 16th edition of the National Startup Programme Competition. Concurrently, I completed several internships in the private sector, specifically in the fields of viticulture and enology, including three internships at the Eugénio de Almeida Foundation, within the enology laboratory of Adega Cartuxa. My undergraduate thesis, “Determination of metals in wines from Aragonez and Trincadeira grape varieties: Influence of conventional and organic production modes,” was developed at the HERCULES Laboratory (University of Évora) and partially conducted at Adega Cartuxa. Following this, I pursued a master’s degree in chemistry at the University of Évora, specializing in Materials Chemistry, which I completed in 2022. During this time, I realized a harvest internship at BCH - Comércio de Vinhos S.A. and participated in the 14th National Organic Chemistry Meeting & 7th National Medicinal Chemistry Meeting. My MSc thesis, entitled “Synthesis and Applications of Immobilized Cinchona Derivatives”, resulted in two peer-reviewed publications, “Immobilization of Functionalized epi-Cinchonine Organocatalysts on Controlled Porous Glass-Beads: Applications in Batch and Continuous Flow” (Synlett, 2022) and “Sustainable OrganoCatalyzed Enantioselective Catalytic Michael Additions in Betaine Derived Deep Eutectic Solvents” (SynOpen, 2023). In 2023, I also served as President of the Fiscal Council of ANEQ (2022/2023). Currently, I am a PhD student in Chemistry at the University of Évora and a research fellow at the Enology Laboratory, part of MED – Mediterranean Institute for Agriculture, Environment and Development. My work is conducted within the project “Vine&Wine – Driving Sustainable Growth Through Smart Innovation”, specifically the BioGrapeSustain subproject. My research focuses on the detailed characterization of volatile compounds responsible for grape varietal aroma, aiming to support the selection and valorization of grape varieties. This work has resulted in two scientific publications to date, “Comprehensive Two-Dimensional Gas Chromatography with a TOF MS Detector—An Effective Tool to Trace the Signature of Grape Varieties” (Molecules, 2024) and “The Potential of Enzymatic Hydrolysis with HS-SPME-GC×GC-ToFMS for the Study of Volatile Signature of Grapes” (LWT – Food Science and Technology, 2025). Additionally, I co-authored the article “Effectiveness of Sodium Alginate and Carnauba Wax Nanoemulsions with Lemongrass Essential Oil on the Quality of ‘Hass’ Avocado Fruit from Early, Middle, and Late Harvest Season during Prolonged Cold Storage” (Scientia Horticulturae, 2024). I regularly participate in national and international scientific conferences, presenting posters and delivering oral communications, including at the 13th National Chromatography Meeting, the 28th International Symposium on Separation Sciences, and the IX PhD Students Meeting in Environment and Agriculture. I actively pursue further training through specialized courses and workshops to enhance my scientific expertise. I recently spent three months doing research at the University of Castilla-La Mancha Albacete Campus, where I analyzed phenolic and volatile compounds in Portuguese grape varieties.