Maria de Fátima Alves Pinto Lopes da Silva is Adjunct Professor at the School of Agriculture of the Instituto Politécnico de Bragança (IPB, Portugal), as well as a research member of the CIMO - Centro de Investigação de Montanha (Mountain Research Center). She has a PhD in Food and Environment -Sanitary and Analytical Aspects, from the University of Salamanca (Spain, 2004) and a Master degree in Food Science and Technology from Technical University of Lisbon (Portugal, 1997). Maria de Fátima Lopes da Silva graduated in Agro-industrial Engineering at the Instituto Superior de Agronomia of the Technical University of Lisbon (Portugal, 1993). She has supervised curricular and non-curricular internships, as well as supervised more than ten Master's theses in "Food Quality and Safety" and was a member of this IPB Master’s Scientific Committee several times. In addition to research experience with food technologies (e.g., extrusion-cooking), Maria de Fátima Lopes da Silva has participated in several scientific research projects on quality and safety indicators of food raw materials, including chestnuts, strawberries, cultivated mushrooms, purple passion fruit and sausages. She has laboratory experience in various analytical techniques applied to food matrices, especially chromatographic methods. The most frequent terms in the context of scientific and technological output are: color change, strawberry anthocyanins, anthocyanin stability, flavanols, HPLC-DAD-MS analysis, chestnut flour, chestnut starch, chestnut extrudates, biogenic amine accumulation, dry sausage, fruit composition, passion fruit maturation, antioxidant activity, fruit sanitation.