Luísa Cristina Roseiro holds a PhD in Animal Science and Technology, specializing in Food Technology of Animal Origin, from the Faculty of Veterinary Medicine of the University of Lisbon (1999). She also holds a Master's degree in Food Science and Technology from the Technical University of Lisbon (1994) and a Bachelor's degree in Pharmaceutical Sciences, specializing in Chemical-Biological Analysis, from the Faculty of Pharmacy of the University of Lisbon (1986). Researcher at the Technology and Innovation Unit (UTI) of INIAV, she conducts research and experimental development in the field of Meat Science and Technology and Processed Meat Products, with particular emphasis on the nutritional and functional quality and safety of meat products (polycyclic aromatic hydrocarbons, nitrosamines, heterocyclic amines, and biogenic amines) and on processing and preservation technologies (dehydration and smoking dynamics). Participation in a vast number of research projects (national and international) and author/co-author of more than 190 publications including 1 book, 4 chapters in scientific books, 50 scientific articles in indexed international journals, 10 articles in national journals and more than 80 communications in the form of posters or oral presentations at congresses. Technical Manager of the Physical-Chemistry Laboratory of the ICU and Technical Manager of the Meat and Meat Products Sector of the ICU at INIAV, I.P. since July 2022. Assistant Professor at Lusófona University (University Center of Lisbon). In her Ciência Vitae curriculum, the most frequent terms in the contextualization of scientific and technological production are: meat; meat products; chromatographic analysis; HPLC; meat contaminants; PAHs; functional compounds; carnosine and anserine; coenzyme Q10.