Tomás de Azevedo Garrido successfully obtained his Bachelor's degree in Chemistry from the University of Porto in 2020. His final project centered around exploring the interaction between anthocyanins found in blackberries and lambda-carrageenan as a promising source of environmentally friendly food ingredients. In the same year, he commenced his Master's degree in Food Science and Technology, pursuing studies at both the University of Porto and the University of Minho.
In 2022, Tomás conducted his master's thesis entitled "NANOANT4FOOD - Nanostructured Anthocyanins: Natural and Sustainable Solutions for Enhancing Food Quality and Health." This research took place at the Food Polyphenol Lab of LAQV REQUIMTE, where he was under the guidance of Ana Fernandes and Victor de Freitas. Following the completion of his Master's degree, Tomás was honored with a research fellowship as part of the cLabel+ project (POCI-01-0247-FEDER-046080).
His current research primarily focuses on developing vegetarian and vegan alternatives to ham. He aims to utilize fruit flour as a natural and sustainable ingredient in these formulations. Tomás possesses expertise in various aspects related to the physicochemical characterization of substances, including techniques such as FTIR, LC-MS, HPLC-DAD, TGA/DSC, ELS/DLS, and turbidimetry. Additionally, he has hands-on experience in extracting free polyphenols and anthocyanins from fruits.