My research focuses on the sensory profile of foods and how consumers evaluate it. I am particularly interested in the chemical properties of food products that determine their sensory profile, and on their optimisation with the aim of improving market acceptance. I also investigate how the adoption of new foods by consumers takes place and what factors promote or inhibit it.​​

Together with the Food Behaviour Lab team and European partners, I recently studied the sensory evaluation, acceptance and adoption of Bolognese-style sauces – made with varied protein sources (meat, edible insects and legumes) and processing technologies –, by young Portuguese adults. Results show that the type of protein used is only one of several factors that determine the sensory properties and acceptance of meat substitutes, with others such as product formulation, previous exposure to vegetable proteins and the individual characteristics of consumers being just as important, if not more so. Moreover, it appears that trying to replicate the flavour of beef may not be essential for the acceptance of its substitutes.​​

I previously investigated the chemical and sensory optimisation of hibiscus beverages for the European market together with colleagues from African and European laboratories. We sought to minimise the degradation of the phytochemical compounds responsible for the functionality and sensory profile of the beverages during processing and distribution. In particular, I carried out descriptive and affective sensory evaluation tests with trained, semi-trained and consumer panels in Senegal, the United Kingdom, France and Portugal. These led to the optimisation of several products, the development and validation of a lexicon for hibiscus beverages and the identification of the different drivers of acceptance and adoption of these products in Europe.​

As part of the Food Behaviour Lab and the Agenda Mobilizadora PRR Insectera, I am currently working with companies and research institutes in the food and agri-food sector in Portugal on the design, development and sensory optimisation of new sustainable foods and other products from the insect bioindustry. I also take part in other research projects as Head of Sensory Evaluation at the Centre for Biotechnology and Fine Chemistry at CATÓLICA-PORTO.​​

I am committed to the development, implementation and standardisation of sensory analysis methodologies in Portugal, being the President of the National Technical Committee for Standardisation in Sensory Analysis CT 114. I am moreover the Coordinating Auditor for the area of Testing Laboratories and Technical Auditor for Chemical and Sensory Food Analysis Testing Laboratories (EN ISO 17025) at the Portuguese Accreditation Institute.​​

I am also actively involved in teaching at CATÓLICA-PORTO's School of Biotechnology, where I teach Sensory Analysis and Consumer Studies (undergraduate and master's programmes), Food Legislation (undergraduate and master's programmes) and Chemistry (undergraduate programmes), and I supervise the research work of master's and doctoral students.