Marlene Costa is a CEEC Junior Researcher and holds a PhD in Sustainable Chemistry. 

Her field of research concerns food chemistry and biochemistry, particularly antioxidant strategies to prevent lipid oxidation in emulsified food systems rich in omega-3 fatty acids. 

Throughout her scientific career, she built a solid scientific career on polyphenolic AOs and acquired strong expertise in organic synthesis, particularly in the esterification of phenolic compounds. She has also gained considerable experience in chemical-physical technologies, used in the synthesis, characterization and antioxidant evaluation of phenolic compounds, and in the preparation and characterization of emulsified systems namely UHPLC, SPE, ESI, NMR, GC, MS, DLS, Cryo SEM and CC. 

Over the past several years, Marlene has collaborated with several international and national research groups, including the BD group (University of Vigo), Prof. Romsted’sgroup (Rutgers University, USA), and researchers from FCUP and FFUP. 

She has authored 30 scientific articles and 3 book chapters and has participated in more than 50 scientific events.