Luís Dias completed his Bachelor’s and Master’s degrees (2015 and 2024) in Chemistry at the Faculty of Sciences of the University of Porto.

During this period, he worked in several fields: catalysis, metal organic frameworks, characterization techniques and specialized within the cork industry in the detection of Trichloroanisole (TCA), a contaminant in wine.

Recently, Luís joined the Faculty of Sciences of the University of Porto as a research fellow in the project VIIAFOOD.

 

VIIAFOOD - WP7 | A7.6 Sustainable cured and cooked meat products