Isabel Sousa has a PhD in Food Science from the University of Nottingham UK and is an Associate Professor of habilitation in the Department of Biosystems Science and Engineering at the Instituto Superior de Agronomia (ISA) of the Universidade de Lisboa. Dr. Sousa is the head of the Food and Feed group of the LEAF (Linking Landscape Environment Agriculture and Food) research center at the Portuguese Foundation for Science and Technology (FCT). She is a Member of the Coordination Board of the F3 Food Farming and Forest College from the ULisboa (from 2015) and the Actual President of the ISA General Assembly. Dr. Sousa also served as a Former President of the ADISA Association for the transfer of technology and industry partnerships (2013–2017), a Member of the ISA School Board (2014–2018), and Vice-President of ISA (2007–2009). She is an expert and pioneer in Portugal on food texture and rheology research and teaching. She is the coordinator of several national and European projects with SMEs, with more than 60 ISI publications and several book chapters in Applied Food Rheology and functional foods. Dr. Sousa is an expert evaluator for the Eureka Eurostar and the Danish Agency for Science Technology and Innovation, as well as a founding member of the Portuguese Society of Rheology (1st Meeting on Feb 1999 at ISA) and former President (2006–2009).