Bárbara Maurício completed her Master’s Degree in Bioengineering at the Faculty of Engineering of the University of Porto in 2025. Her Master’s thesis, conducted at LAQV-REQUIMTE in collaboration with HIT–Kagome, focused on the analytical characterization of tomato processing by-products. She optimized HPLC-MS and complementary analytical methods to identify and quantify bioactive compounds in tomato pomace, supporting the exploration of value-added applications, including antioxidant and antimicrobial potential.

Previously, Bárbara collaborated with Sumol + Compal on the development of an innovative fruit product derived from apple co-products. She contributed to phytochemical analysis, texture profile studies, prototype development and formulaoptimization. She has also carried out research at LEPABE, studying the impact of environmental contaminants on drinking-water biofilms, and at Instituto Superior Técnico, performing chemical analysis of liquid–vapor equilibrium systems.

Currently, she is integrated in the VIIAFOOD project, where she is characterizing the phenolic profiles of fruit-based products, evaluating their thermal and shelf-life stability, providing critical insights into product composition and stability.