Maria João Cabrita. Obtained Habilitation degree in 2015 and PhD degree in Agrarian Sciences in 2004 by Universidade de Évora, Master degree in Vegetal Nutrition, Soil Fertility and Fertilization in 1994 by Universidade de Lisboa Instituto Superior de Agronomia and Graduation degree in Food Science Engeneering in 1991 by Universidade de Lisboa Instituto Superior de Agronomia. She is currently Associate Professor in Universidade de Évora, Crop Science Department. Published 60 articles in peer-review journals, 9 book chapters and 1 book(s). Has 1 patent(s) registered. Supervised and co-supervised 11 PhD thesis (3 finished, 8 ongoing). Supervised/ co-supervised 38 MSc dissertation(s) (29 finished, 9 ongoing). Participates and/or participated as Principal investigator in 2 project(s) and as Researcher in 12 project(s). Works in the area(s) of Agrarian Sciences with emphasis on Food Science, specially wine and olive oil chemistry and technology. Research activities are mainly devoted to the chemical characterization of wine and olive oils using chromatographic (HPLC-DAD-FLD, and GC-MS) techniques in order to assess the volatile and phenolic composition of these matrices and correlated them with the technological processes involved in their production. Another research field is adulteration and food safety (in terms of chemical contaminants), collaborating in the implementation of highly selective sample preparation methodologies for the isolation and detection of pesticide residues in olive oil based on molecularly imprinted polymers (MIPs). Nowadays, research interests are studies of profiling and fingerprinting in grapes, wines and olive oils using comprehensive two-dimensional gas chromatography (GCxGC)coupled to time-of-flight mass spectrometry, encompassing sample preparation techniques, mainly for varietal glicosydic volatile compounds.