Maria Cristiana Nunes holds a 5-year graduation and a PhD in Food Engineering from Universidade de Lisboa Instituto Superior de Agronomia (ISA/ULisboa). She completed Post Graduation in Food Safety from SGS Academy Portugal in 2015. She is an Invited Auxiliary Researcher at ISA/ULisboa and a member of the LEAF Research Center (UI/AGR/04129). She is an Invited Auxiliary Professor at Lisbon School of Medicine/ULisbon. Her main research areas of interest include the use of poorly exploited food sources (e.g., algae and by-products) for the development of high-added-value food products, functional properties of macromolecules, and rheology behavior.