Project management. Development of innovative fermented foods using undervalued Portuguese raw-materials. Promoting new forms of consumption. Use of agrifood industrial by-products to generate new added value products and reduce food waste. Development of processes and applications for food industry excedents.

Management of projects and laboratory. Integration of biosurfactants and enzymes production processes, focusing on sustainability and circular economy. Exploitation of several industrial by-products (lignocellulosics, olive bagasse, frying oils), to create value and reduce waste. Experience on the different phases of the processes (upstream, production and downstream).