Gil Fraqueza completed a Ph.D. in Biological Sciences with a Specialty in Inorganic Biochemistry at the University of Algarve in 2013, a Master’s in Food Technology/Quality at Universidade Nova de Lisboa in 2007, and a Degree in Pharmaceutical Sciences in the Chemical-Biological Analysis Branch, Universidade Clássica de Lisboa, in 1988. He is currently an Adjunct Professor in Food Engineering in the Department of Instituto Superior de Engenharia of Universidade do Algarve and a researcher at the Centro de Ciências do Mar (CCMAR), Universidade do Algarve. His main research interests are in Inorganic Chemistry, Chemical Kinetics, and Biochemistry. He has 23 publications with 336 citations and  has reviewed around 400 peer reviewer articles for around 40 different scientific journals.