Vânia Margarida da Silva Costa graduated in Chemistry in 2019 and completed her Master’s degree in Food Science and Technology in 2021 at the Faculty of Sciences of the University of Porto, in collaboration with the University of Minho. Her master’s dissertation focused on the bioavailability and anti-inflammatory activity of olive oil polyphenols.

She is currently pursuing a PhD in Sustainable Chemistry at the Faculty of Sciences of the University of Porto (FCUP), developing research on the design of new antioxidant compounds aimed at preventing oxidation in omega-3-rich foods.

Throughout her scientific career, she has gained experience in chemical synthesis and characterization techniques, including HPLC and NMR, as well as in cell-based assays for the evaluation of biological activity and toxicity of studied compounds.

Vânia Costa has published six scientific papers in international journals and has presented her work at several national and international conferences. In 2018, she received the Prof. Doutor João Cabral School Award in Chemistry from the University of Porto.