Alexandra Borges graduated in Biochemistry at the University of Porto in 2018.

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During her bachelor’s internship she worked with the stabilization of anthocyanins with the main goal of applying them in food matrices at the Food Polyphenol Lab. 

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Later, she took a master’s degree in Food’s Technology and Science where she focused on the preparation of nanoparticles loaded with anthocyanins derivatives for skin applications.

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​Currently, she is a PhD student in Sustainble Chemistry where she is studying anthocyanin derivatives-delivery systems for applications in Photodynamic Therapy.