Telmo Francisco got his Bachelor Degree in Chemistry at University of Porto in 2013 and his Master Degree in Food Science and Technology at the same university in 2016.

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At the moment Telmo is involved in NUTRALLERPHEN project with focus on the use of polyphenols as modulators of imunne reactions to food. 

He has experience in analytical techniques such as fluorescence spectrophotometry, HPLC-MS, capillary electrophoresis, DLS and UV-Vis spectrophotometry.

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He was also involved in Bioclarvino II where he focused on the study yeast protein extracts effect on wine polyphenols content (with emphasis on the compounds related with organoleptic properties).

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