Dr. Carmo Serrano has a PhD in Chemistry (2008, Universidade da Beira Interior). She is a senior researcher at the INIAV, and in the Linking Landscape, Environment, Agriculture and Food (LEAF) from Instituto Superior de Agronomia da Universidade de Lisboa, Research Group III – Eco processing of Food and Feed. She develops R&D activities focusing on food science and technology to obtain healthier, more sustainable, and environmentally friendly food products. The main scientific activity areas include the valorization of plant products and by-products from agro-industries. In vitro tests to evaluate biomolecules functional properties. Phytochemical identification of biomolecules enhancing product innovation. Encapsulation techniques: spray-drying, freeze-drying, emulsion, or solvent evaporation to develop nutritional/functional food ingredients. New packaging systems such as coatings and edible films. Food ingredients to reduce salt and sugar content and replace synthetic colors, antioxidants, and antimicrobials in food products.