João Paulo Caseiro Baixinho holds a M.Sc. in Biotechnology (2018) at the Faculdade de Ciências e Tecnologias da Universidade Nova de Lisboa and a B.Sc. in Cellular and Molecular Biology (2016) also from the Faculdade de Ciências e Tecnologias da Universidade Nova de Lisboa. His master's thesis project (2018) was developed at the Nutraceuticals & Bioactives Process Lab of the Food & Health Division, at iBET/ITQB-NOVA (Oeiras, Portugal), and focused on the development of curcumin lipid formulations for food applications. Currently, João Baixinho is a Research Fellow working in the Food & Health Division of iBET - Instituto de Biologia Experimental e Tecnológica on the project CHIC: Chicory as a multipurpose crop for dietary fibre and medicinal terpenes, focused on using the by-products resulting from the harvesting of chicory roots, in a perspective of its valorisation, through the achievement of technology advances in terms of extraction, fractionation and purification processes at the industrial level. The work also focuses the use of green extraction technologies to obtain extracts and compounds from different natural sources to unravel their bioactive potential by applying several analytical and biochemical tools. João Baixinho has two oral and three poster presentations at conferences where he won a prize for best poster presentation. Participated in the training school: Basic principles of supercritical fluids.