Adriana Katherine Molina Vargas completed a PhD in Agri-Food Science and Technology at the University of Vigo – Ourense Campus, with the thesis defended on 7 April 2025, receiving the distinction Sobresaliente “Cum laude”. She holds a Master’s degree in Pharmacy and Chemistry of Natural Products (2019), awarded jointly by the Polytechnic Institute of Bragança (Portugal) and the University of Salamanca (Spain), and a Bachelor’s degree in Chemistry (2015) from the Universidad Distrital Francisco José de Caldas (Colombia), officially recognized in Portugal in 2020. She is currently a Research Fellow at the Mountain Research Center (CIMO), Polytechnic Institute of Bragança, where she collaborates on national and international R&D projects focused on the recovery and application of natural bioactive compounds from agro-industrial residues. Her scientific output includes 20 articles in peer-reviewed journals, 1 book chapter, 3 peer-review recognitions (MDPI, Elsevier, Open Exploration), over 30 oral and poster communications, 6 organized scientific events, and several invited talks. She has received multiple awards, including distinctions for innovation. Her work spans the areas of Food Science and Technology, Medical Biotechnology, and Analytical Chemistry, with a special focus on sustainable ingredients, food pigments, bioresidue valorization, and functional food development. The most recurrent terms in her scientific production are: chlorophyll, natural pigments, extraction opti