Bernardo Almeida got his bachelor's in Chemistry in 2019 at Faculty of Sciences of the University of Porto and his Master's in 2022 at a joint Master's program between FCUP and University of Minho.

During his bachelor's he worked on surfactant assisted exfoliation of 2D materials. His master's, in partnership with INL, foccused on symbiotic encapsulation for the modulation of the microbiota-gut-brain axis.

Currently he is working with yeast protein extracts, namely, for the replacement of animal products in food products, to achieve vegan clean label products.