Cássia H. Barbosa holds a PhD in Food Sciences from NOVA University Lisbon, Portugal. Her research focuses on the valorisation of agro-industrial by-products through their application in active and biodegradable food packaging, aiming to develop sustainable solutions that enhance food preservation and reduce waste. Her work involves the extraction and characterisation of natural bioactive compounds, particularly phenolic compounds, and the evaluation of their antioxidant and antimicrobial properties. She also investigates food quality and lipid oxidation, using analytical techniques such as UHPLC and UV–Vis spectroscopy. She is currently involved in research activities at the National Institute of Health Doutor Ricardo Jorge (INSA), contributing to the development of innovative approaches that promote resource efficiency and sustainability in the food sector.