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


Currently, she is taking a master’s degree in Food’s Technology and Science where she is focusing on the preparation of nanoparticles loaded with anthocyanins derivates for skin applications.

Beyond science she is interested in photography and works with high school kids in order to help with Chemistry subjects.

Alexandra Borges

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