Amélia M DELGADO. Completed the PhD in Biology (Microbiology & Biochemistry) in 2007 by Universidade Nova de Lisboa Instituto de Tecnologia Química e Biológica. Her thesis work resulted in 4 papers in Q1 journals, 2 of each are hihly cited. MSc in Biotechnology - pré-Bologna in 1996 by Universidade de Lisboa Instituto Superior Técnico. The thesis work resulted in 1 highly cited paper in a Q1 journal. Postgraduate Certificate in Green Industrial Policy - promoting competitiveness and structural transformation & Postgraduate Certificate in Indicators for an inclusive green economy: Introductory course in 2020 by United Nations Institute for Training and Research, and Licence in MOOC - Vers la performance environnementale des produits alimentaires in 2019/05 by Agence de l'Environnement et de la Maîtrise de l'Energie and Licence in MOOC - Qualité des Aliments in 2018 by Association de coordination technique pour l’industrie agro-alimentaire (Actia). Is Researcher in MED - Mediterranean Institute for Agriculture, Environment and Development and Consultant & trainer and self-employed consultant to various international and national organizations. Published 30 articles in journals. Has 22 section(s) of books and 4 book(s). More than 80% of documents in the top 25% most cited documents worldwide and more than 50% published in the top 25% journals by CiteScore. Organized 3 international event(s) and participated in 42. Supervised 1 MSc dissertation(s) and 6 work(s) of course completion of LSc/BSc. Has received 2 awards and/or honors. Participated as Integration into Research Grant Fellow in 1 project(s), Invited Scientist Fellow in 2 project(s), Other in 4 project(s), PhD Student Fellow in 1 project(s), Research Fellow in 2 project(s) and Researcher in 6 project(s). Works in the area(s) of Agrarian Sciences with emphasis on Food and Beverages, and Natural sciences with emphasis on Microbiology. In their professional activities interacted with 152 collaborator(s) co-authorship of scientific papers. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: food quality; food safety; sustainable foods; food waste; food processing; circular bioeconomy; microbial technology; enzyme technology; training; Food security; Phytochemistry; Antioxidants; Oxidative Stress; Bioactive Molecules in Food; Phytonutrients; Phenolic Acids; Flavonoids; Stilbenes; Lignans; Mediterranean Diet; fermented foods; agrobiodiversity; food labelling; environmental impact; food safety; food microbiology; food analysis; rapid testing; quality control; She is interested in R&D and practical actions on sustainable foods, food cultures and their linkage with landscapes and biodiversity. At a molecular level, she is interested in knowing more about phenolics and other bioactive compounds in foods and their impact on nutrition, food safety and more. Her work mainly contributes to the SDGs 2, 3, 12, 13, and 15.