Ana Luísa Gonçalves Saldanha is a PhD student in Food Science and Technology and Nutrition at the University of Aveiro. She has participated in applied research projects in the areas of chemical characterization of natural products, food technology, quality control, and scientific management. At the Mountain Research Center (CIMO), she worked on the chemical characterization of natural products and the optimization of extraction methodologies for high-value-added compounds. She has a scientific career that includes participation in national and international congresses, student supervision, and authorship and co-authorship of scientific articles. Currently, she is part of the BIOB group of MORE CoLAB as a Research Technician, within the scope of the SUBSUS project, dedicated to the development of sustainable peat-free substrates and the valorization of residual biomass.