Ana Fernandes (AF) is a Contract Researcher in the Food Quality and Technology Group at LAQV-REQUIMTE, Faculty of Sciences, Porto University (FCUP) focused on the chemistry and functionality of polyphenols and polysaccharides interaction models, with emphasis on anthocyanins. AF is also an Invited Assistant Professor at FCUP. She completed her PhD in Chemistry in December 2014 (FCUP) under the topic physicochemical properties of anthocyanins and related synthetic compounds and molecular insights regarding polysaccharides interactions. She obtained her master's degree in Technology, Science and Food Safety in 2007 and a bachelor's degree in Chemistry in 2005 both at FCUP. Since PhD completion, AF became an independent researcher awarded with a postdoctoral grant (SFRH/BPD/112465/2015) to continue her research area on anthocyanin, aiming to understand and tailor food colour, in particular the contribution of anthocyanins for this sensory feature. AF research is focused on the valuation of agrofood byproducts; green extraction processes, physicochemical & chromatic properties, polyphenols' bioactive features and bioavailability and the interconnecting nets between polyphenols and polysaccharides and macromolecular antioxidants and their effect on health outcomes, mainly focused on the management and prevention of type 2 diabetes. Over the last years, her research has given important advances on the understanding of molecular binding between polyphenols and plant polysaccharides and how these interactions could be used to modulate food sensorial properties and compounds bioactivity. She is particularly focused on applying these molecules and naturally occurring macromolecular antioxidants as functional ingredients for the development of healthier and sustainable foods. AF work has been published in international peer-reviewed journal (42 articles in journals), most of them in Q1 journals (over 1900 citations, h-index of 25 in scopus) and has 1 book chapter. The dissemination of her knowledge has also been achieved by the participation in (inter)national conferences with several poster communications and oral presentations. She has been involved in the organization of national and international meetings such as International Workshop Anthocyanins and National meetings of the Portuguese Chemistry Society, supervised 15 works of course completion of BSc, from Chemistry and Biochemistry course (8 ongoing) and 5 master thesis (Technology and Food Science). She is currently supervising 2 master thesis, co-supervising 1 international PhD student, 3 post-doctoral researcher and 3 MSc fellow. She has also supervised 3 course completion of BSc for the Bioengineering course, from the Engineer Faculty, Porto University. AF won 3 international congresses awards and/or honors (International Workshop on Anthocyanins and International Conference on Polyphenols) and 1 poster award. She participates and/or participated in 12 scientific research projects, Post-doc Fellow in 1 project, Research Fellow in 2 projects and Researcher in 1 projects. AF is leading the Fundação “la Caixa”-BPI project- 3Rs-Regenerate, Reformulate, and Reinvent: Forgotten cultures for healthy and sustainable food. Her scientific work has been developed in straight collaboration with Portuguese food industry companies (Sumol+Compal, Mendes Gonçalves, Primor, Vieira de Castro, Sonae), participating as team member in several ID funded projects with these companies (CLabel+, VIIAFood, IDFoods). She is also involved in strategic international collaborative transnational networks (IBERPHENOL, SMARTAgriFor, Sino-Portuguese Program). AF served as Guest Editor for Molecules and Pharmaceuticals (MDPI) and she is also a regular reviewer of several Food Science journals, as Carbohydrate Polymers, Food Hydrocolloids and Food Chemistry.