Elsa Brandão has graduated in Biochemistry in 2011 at Faculdade de Ciências da Universidade do Porto and has a Master Degree in Biochemistry at the same institution (2013). Currently, she is doing her PhD on Sustainable Chemistry at University of Porto.

 

Additionally, she has participated in some research projects funded by Fundação para a Ciência e Tecnologia. Her field of research concerns the flavor of polyphenol-rich food, in particular the astringency sensation. She has been studying how other macromolecules such as polysaccharides can modulate astringency sensation.

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Elsa has participated in numerous national and international scientific meetings with oral and poster communications and she is also co-author of several scientific publications.

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