Prof. Dr. Susana Soares graduated in 2006 in Biochemistry from the University of Porto and completed her PhD studies in 2012 at the same university. Her main research is focused on understanding the contribution of polyphenols to food taste, in particular astringency and bitterness. Her research has made important advances in understanding the interaction between polyphenols and biological proteins and how this interaction could affect the bioavailability of polyphenols. Her work has been published in important international peer-reviewed journals and one paper was awarded as the Best Paper of 2013 of the Journal of Agricultural and Food Chemistry (Agricultural Division) by the American Chemical Society. She has been invited to oral communications in several international conferences and national workshops and has been responsible for supervising graduate, master's, and PhD students.