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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. 

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.

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

Alexandra Borges

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