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Catia Carmo is a researcher currently affiliated with iBET - Instituto de Biologia Experimental e Tecnológica since September 2022 and holds the position of Postdoctoral Researcher at Nofima since November 2017, contributing to the FoodProFuture Project focused on process technologies and model foods. Catia also served as a Research Scientist at Sumol+Compal from December 2016 to July 2017 and was involved in the Applied Research Department during PhD studies at ITQB-UNL/I BET from March 2012 to December 2016. Prior experiences include a placement at Kraft Foods and a role in quality and food safety at Sumol+Compal. Catia Carmo earned a PhD in Chemistry with a focus on Nanotechnology from Universidade Nova de Lisboa and holds a Master’s degree in Food Technology from Wageningen University & Research, as well as a Bachelor’s degree in Food Engineering from Instituto Politécnico de Santarém.