Carlos Guerreiro graduated in Biochemistry at University of Minho in 2013 and got his Master in Bioengineering at the same university in 2015.
He has experience in the area of mixed yeast culture in lab scale bioreactors.
During this period of time he acquired skills in analytical techniques such as HPLC and GC. Also experience in catalysis.
Currently Carlos is involved in FOODNANOSENSE project and his focus relies on the study of astringency related with the precipitation of salivary proteins upon the interaction with tannins.
Besides science Carlos, loves technology and sports. He has soft skills at both software and hardware informatics.