​Rui Pereira  holds a Ph.D. in Sustainable Chemistry from the Faculty of Pharmacy, University of Porto, in collaboration with the University of Aveiro. He earned his Bachelor's degree in Chemistry from the University of Porto in 2018, followed by a Master's degree in Chemistry in 2020.

He has background in medicinal chemistry, with specialization in organic synthesis and biological assays. His previous research focused on amino acid-based surfactants and then on flavonoid dimers, including in vitro studies on their anti-inflammatory activity.
He recently joined the Food Polyphenol Lab group as part of the STrengthS4WineChaiN project, where he is involved in the synthesis and characterization of new polyphenols.