Fátima Miller is an innovative researcher dedicated to revolutionizing the food industry through sustainable, eco-friendly processing methods. With expertise in microbiology, biotechnology, and food engineering, her work aims to bridge academic research and industrial application, addressing global challenges such as food waste, safety, and quality enhancement. Her commitment to creating long-term solutions for the food industry defines her career, where she tackles complex, multidisciplinary challenges with ingenuity and resilience. Her academic journey began with a degree in Microbiology from ESB-UCP in 2001, where she cultivated a passion for understanding the interplay between microorganisms and food systems. This passion deepened during her doctoral studies in Biotechnology (Food Microbiology), funded by the FCT, which she completed in 2009. Her PhD research not only contributed to the scientific understanding of foodborne pathogens but also earned her the Best Poster Award from the International Committee on Food Microbiology and Hygiene, underscoring her early impact in the field. Post-PhD, she embraced a pivotal role in coordinating a Seventh Framework Programme (FP7) project, collaborating with 27 partners, including UNILEVER, EFFoST, and Ghent University. This experience broadened her professional network and sharpened her project management and cross-disciplinary collaboration skills. In 2010, an FCT-funded post-doctoral fellowship allowed her to focus on developing mild, non-thermal technologies for fruit preservation—laying the groundwork for her commitment to sustainable food processing. Her career exemplifies how academic research can meet industrial needs. Her leadership in the European FooD-STA project (2016) highlights this synergy, where she partnered with industry giants like Nestlé and Frulact to design training programs and resources that address the food sector's pressing challenges. This initiative not only showcased her ability to translate research into practical solutions but also demonstrated her deep understanding of industry trends and requirements. At CBQF, she has spearheaded research into innovative preservation techniques such as ultrasound processing and isochoric freezing, both of which hold immense potential to reduce food waste, enhance quality, and lower energy consumption. These efforts align closely with global sustainability goals, including the UN's Goals 2 (Zero Hunger) and 12 (Responsible Consumption and Production). An invited assistant professor at UCP-ESB since 2005, she has cultivated the next generation of food scientists through her Biology and Food Engineering courses. Her teaching has consistently earned above-average evaluations, reflecting her commitment to fostering curiosity and critical thinking in her students. Beyond the classroom, she has mentored numerous PhD and MSc students, many of whom have gone on to impactful careers in academia and industry. Her leadership extends to professional organizations, including her role on the IUFoST Education Committee and as a reviewer for high-impact journals such as Food Microbiology. Her contributions have garnered international recognition. She serves on the International Journal of Food Studies editorial board and has been invited to the Scientific Committee of the 21st and 22nd IUFoST World Congress of Food Science & Technology and as a jury member for global competitions. Her organizational skills shine in the numerous webinars, symposiums, and conference sessions she has coordinated, amplifying discussions on emerging topics in food science. Her goal is to lead transformative projects that redefine food processing sustainability. Believing in her will enable her to expand collaborations, mentor future leaders, and develop impactful, scalable technologies. Her resilience, innovation, and pursuit of excellence make her a standout candidate poised to drive meaningful food science and technology advancements.