Ítala Marx received her PhD in Pharmaceutical Sciences with a speciality in Nutrition and Food Chemistry from the University of Porto, Portugal, in 2022, with a European Doctorate distinction. She is currently a Postdoctoral Researcher in the Department of Analytical Chemistry at the University of Córdoba, Spain. Her research focuses on food bioactive compounds, particularly phenolic compounds from olive oil and agrifood by-products, with emphasis on advanced analytical characterisation, sustainable extraction and valorisation strategies, bioaccessibility, functional ingredients, and their potential health applications. Her research interests mainly include: phenolic compounds; olive oil; agrifood by-products; antioxidants; functional ingredients; food analysis; bioaccessibility; circular bioeconomy.