Ângela Fernandes obtained her PhD in Pharmaceutical Sciences in 2016 from the University of Porto, Faculty of Pharmacy. She holds an Master's degree in Food Quality and Safety obtained in 2010 from the Polytechnic Institute of Bragança, and a License degree in Clinical Analysis and Public Health obtained in 2007 from the Jean Piaget Northeast Higher School of Health. She is a Contract Researcher at the Mountain Research Center. Her research focuses on natural product chemistry: extraction, identification, fractionation, and isolation of chemical compounds from natural matrices; functional foods and nutraceuticals: development of nutraceuticals and innovative food formulations with functional properties; Natural Products Technology: Emerging technologies for the preservation of food matrices (gamma irradiation, electron beam, and ultraviolet) and valorization of bioresidues. She publishes scientific articles, conference proceedings, book chapters, and participates in national and international scientific events. She is a guest editor and member of the editorial board of scientific journals MDPI and Frontiers. She participates in R&D projects, supervises doctoral students, master's degrees, and internships in EIC, ERASMUS, CTeSP, and Summer with Science programs. She serves on academic degree juries and other competitions. She is part of organizing and scientific committees of scientific events. She critically reviews articles submitted to ISI-indexed scientific journals. She actively collaborates with researchers from foreign universities. She participates in activities providing services, disseminating scientific knowledge, and also has a teaching role.