Susana Soares was graduated in 2006 in Biochemistry by University of Porto and get her PhD in 2012 by the same university. Her main research is focus on understanding the contribution of polyphenols to food taste, in particular astringency and bitterness. Her research has given important advances on understanding the interaction between polyphenols and biological proteins and how this interaction could affect the bioavailability of polyphenols. Her work has been published in important international peer-reviewed journals and one paper as awarded as the Best Paper of 2013 of Journal of Agricultural and Food Chemistry (Agricultural Division) by American Chemical Society. Her work has been also dedicated to develop methodologies to decrease the unpleasant taste properties of polyphenols.
She has been invited to oral communications in several international conferences, national workshops and has been responsible for supervising graduation, master and PhD students. Currently, she is the PI of FoodNanoSense project funded by Fundação para a Ciência e Tecnologia. Her work has been developed in straight collaboration with national (I3S) and international (Dife – German Institution of Human Nutrition) research facilities as well as with Portuguese companies (Unicer, Proenol).