In 2015 I completed my degree in Biochemistry, at the University of Madeira, Portugal and in July 2017, I got my Master degree in Applied Biochemistry at the same institution. My dissertation title was Vicinal Diketones Monitoring During Lager Beer Fermentation: The Importance of Nitrogenous Compounds and my research was focused on lager beer fermentation and flavour production, giving special attention to vicinal diketones formation and reduction. Since my academic years, I have been developing various analytical areas of expertise which include gas-chromatography, mass spectrometry, spectrophotometric techniques and methodology implementation and validation. Additionally, I have also been applying my knowledge to chemically characterize food products such as endemic fruits, like blueberries species, Madeira wine, lager beer and fermentation samples, using and optimizing in parallel diverse techniques for sample preparation and for the extraction of key analytes. At the end of 2017 I started to work in the project SuperPRO I, in cooperation with a local brewery, Empresa de Cervejas da Madeira (ECM). The main goal of this project is to supervise the lager beer fermentation process and in the meanwhile I have also been studying preservation techniques of fermented wort samples as well as oxidation-related compounds in beer storage and the influence of temperature during oversea transportation in the quality of exported beer.