Rossana Veviana Centeio Cardoso completed her PhD in Pharmacy and Health at the Universidad de Salamanca in 2022 with the thesis titled “Mushrooms as a source of high-value bioactive molecules: conversion of ergosterol into vitamin D2, extraction, stabilisation, and a study using bakery products”. Awarded the highest distinction (Sobresaliente cum Laude) and the Premio Extraordinario de Doctorado 2022-2023, this work developed her expertise in extraction technologies, bioactive compound characterisation, stabilisation methods, and applications in functional foods. In 2016, she earned her Master’s in Biotechnological Engineering from the Polytechnic Institute of Bragança, completing a dissertation on “Development of nutraceutical formulations based on Pleurotus ostreatus and Agaricus bisporus mycelium”. During this period, she honed laboratory skills in food chemistry, biochemistry, and biotechnology while gaining hands-on experience in mushroom mycelium production. She obtained her Bachelor’s in Biological Sciences in 2012 from the State University of Ceará, with a project titled “Production of didactic models for teaching science applied to people with special needs in the Basic School of the Instituto dos Cegos”. This work provided her with essential pedagogical and methodological skills. In 2017, she achieved equivalence in Biology and Biotechnology from the Polytechnic Institute of Bragança. She is a lecturer at IPB and employs interactive methodologies to foster student engagement and enhance learning experiences. She is also a contracted junior researcher at the Mountain Research Centre (CIMO) in the VIIAFOOD project, exploring sustainable bakery and pastry innovations. She is also involved in the 3R project as a team member focused on utilising neglected crops for healthy and sustainable foods. Previously, she contributed to the European project UP4HEALTH, developing natural ingredients for nutraceutical and cosmetic applications from agro-industrial by-products, and worked on the ValorNatural® project, which focused on valorising surplus mushrooms for industrial applications, including the submission of a patent. Rossana has significantly advanced innovative ideas, tools, and methodologies in biotechnology and food science, integrating sustainability and circular economy principles. Her research encompasses diverse natural matrices, including mushrooms, cereals, unconventional food plants, insect larvae, essential oils, and agro-industrial by-products. Her interdisciplinary approach has deepened her understanding of these matrices’ physicochemical, bioactive, and microbiological properties, focusing on nutritional and functional applications. She plays a crucial role in developing competencies by supervising undergraduate, master’s, and international mobility students, guiding projects in sustainable foods and by-product valorisation, and equipping them with practical skills in bioactivity evaluation, sustainable technologies, and advanced biotechnology. Her dedication to science, industry, and society is evident through her involvement in collaborative projects and dissemination activities. She has published scientific articles and book chapters, delivered numerous presentations at national and international conferences, and participated in science fairs. Rossana excels in agricultural and food biotechnology, engineering sciences and technologies, industrial biotechnology, and medical and health sciences, specialising in nutrition, dietetics, and nanotechnology. Her curriculum frequently highlights terms such as “research”, “development”, “collaboration”, “teaching”, “publications”, and “supervision”, reflecting her multifaceted expertise. Her strong organisational skills, communication abilities, and commitment to teamwork make her an influential contributor to the scientific community, consistently overcoming challenges with initiative, dedication, and creativity.