Alexandra Rangel Silva graduated in Chemistry at the University of Porto in 2018. During her bachelor’s internship she worked in the Analytical Chemistry and Food Quality research group, developing tubular detectors in flow systems for the determination of potassium ion in coffee. 

She completed her Master’s degree in Chemistry, also the University of Porto, in 2020.

Her thesis focused on the development of low-pressure chromatographic systems with amperometric detection for the determination of antioxidants compounds in green coffee, conducted within the same research group.

Currently, Alexandra is completing her PhD in Sustainable Chemistry in the Analytical Chemistry and Food Quality research group, where she continues to explore applications of low-pressure chromatographic systems with amperometric detection, using coffee as a case study.

In parallel, she works with by-products from the winery and distillery sectors of the wine production chain, aiming to develop innovative solutions to achieving zero-waste.