We'd like to go back to the beginning. How did your interest in chemistry, and more specifically in the fields of food biochemistry and oenology, come about?
Even during secondary school I was drawn to experimental sciences, particularly Chemistry and Biology, the two subjects I have always enjoyed most and in which I achieved the highest marks. Once I began my degree in Chemistry at the Faculty of Sciences of the University of Porto (FCUP), I maintained a strong interest in the biological branches of chemical sciences, particularly in the chemistry of natural products. When I completed my degree in 1989, and after finishing my pedagogical and scientific proficiency exams in 1991, I began lecturing at FCUP. I requested leave from my teaching duties to pursue my doctorate abroad. With the aim of establishing a new field of Food Sciences at FCUP, I went to study at the University of Bordeaux, where I earned a PhD in Pharmacological Sciences with a specialisation in Oenology. During my PhD studies, and later at FCUP, I began to explore the chemical and physicochemical properties of bioactive compounds such as polyphenols, which are present not only in grapes and wine but also in other fruits and plant-based food products. These studies were always aimed at understanding the impact of these compounds on the stability, sensory perception, and nutritional properties of foods.

Which significant milestones from your long and fruitful academic and research career have had the greatest impact on you?
This is a challenging question, as there have been many turning points and scientific advances that have made me reconsider my work, not only in terms of the knowledge generated but also in reflecting on the role of the “scientist” in this equation. Focusing solely on the scientific events or discoveries of this century and given my foundational training in Organic Chemistry, I would highlight the “design and synthesis of molecular machines” and the development of "click chemistry," both of which were recognised with the Nobel Prize in Chemistry in 2012 and 2022, respectively. A year before the Nobel Prize was awarded for the invention of molecular machines, I had the pleasure of attending a lecture at FCUP’s Chemistry Department by Jean-Pierre Sauvage, one of the three laureates in this area. I was struck by the novelty and potential applications of this technology. Molecular machines are considered the smallest in the world, being a thousand times smaller than a human hair, and consist of molecules with controllable movements when energy is provided. Closer to my own research areas, the Nobel Prize in Medicine in 2021, awarded to American scientists David Julius and Ardem Patapoutian, was particularly striking. They discovered how cellular receptors respond to external stimuli such as temperature (heat and cold) and touch (mechanical stimuli), and how these stimuli are converted into nerve signals. Using chemical compounds like capsaicin, responsible for the spiciness of chili peppers, and menthol, which gives mint its cooling sensation, they identified TRPV1 and TRPM8 receptors in nerve endings that respond to heat and cold, respectively. Patapoutian went further, discovering a new class of sensors, Piezo1 and Piezo2, that detect mechanical stimuli in the skin and internal organs. In our group, we have ongoing projects aiming to explore these types of sensors in the perception of tactile sensations, such as astringency, during the tasting of certain foods.

You spearheaded the development of an independent research area at U.Porto in Food Chemistry and Biochemistry, focusing on polyphenols. What are the practical implications of this research, and how can sensory and biological food contexts still be innovated?
Polyphenols are a family of compounds found in most foods, particularly those of plant origin. These compounds have numerous properties essential to food quality, including flavour, colour, and preservation capacity. These are all key factors for the food industry during processing and for consumer acceptance. Polyphenols also possess antioxidant properties and influence certain signalling pathways in the body, contributing to the prevention of neurodegenerative diseases, cardiovascular events, and certain types of cancer. However, some polyphenols beneficial to consumers also impart negative taste properties to food, such as bitterness and astringency. Understanding their structure, composition, and physicochemical properties allows us to modulate the taste of these foods, making healthier options more appealing. As diets are increasingly being adapted to prioritise plant-based products over meat, the use of natural alternatives derived from plants, replacing artificial additives that pose no risks to consumers is a major challenge. Ensuring the safety, nutritional quality, and sensory appeal of these new products is critical for the food industry. Given the diversity of polyphenolic compounds in nature and the complexity of their physiological roles after consumption, the structure-activity relationship in the body remains unclear. It is known that certain polyphenols play a vital role in modulating gut microbiota, which, in turn, impacts gastrointestinal health and influences immune system function, potentially preventing certain types of cancer. This is a current and rapidly developing area of study, with much still to be discovered. The knowledge generated on the sensory and nutritional roles of polyphenols is invaluable both academically and for the agro-food sector, as food processing methods can significantly alter their composition. From a nutritional perspective, this research allows for a better understanding of diet’s impact on health and enables the development of products tailored to specific nutritional needs.

You have already been responsible for coordinating and implementing numerous R&D projects, both nationally and internationally. In your opinion, what are the major challenges researchers currently face in securing funding, fostering interdisciplinary work, and creating synergies with industry, among other aspects, and how can these challenges be overcome?
Securing funding for research activities, the acquisition of equipment, consumables, and the hiring of human resources is one of the greatest challenges researchers face. The resources available are limited, and competition among researchers is fierce. Unfortunately, we cannot solely rely on the funds provided by the portuguese Foundation for Science and Technology (FCT), which are insufficient for the country’s needs and have unacceptably low approval rates. To overcome this obstacle, it is crucial for researchers to diversify their funding sources, not only in Portugal but also abroad, particularly through European projects, consortia, and the various programmes offered by Horizon Europe. The development of scientific projects with clear objectives, robust scientific support, and innovative character is critical for project approval. The complexity of modern problems in Food Science and Technology requires collaboration between disciplines such as Chemistry, Biology, (Bio)Engineering, Nutrition, and Consumer Science. To address this challenge, it is essential to foster a culture of multidisciplinary collaboration within research institutions, encouraging the creation of interdisciplinary teams. In addition to public funding and government agencies, researchers must explore opportunities with companies through co-promotion projects or funding from businesses in the agri-food sector, one of the most developed industrial sectors in Portugal. Building synergies with industry is crucial for the practical application of scientific discoveries. However, aligning academic interests with commercial objectives can be challenging. Effective communication channels and partnerships based on mutual trust are essential to promote these synergies.

You lead the Food Technology and Quality line at LAQV/REQUIMTE and head the “Food Polyphenol Lab.” Looking to the future, which research directions would you highlight as the most current and urgent?
Research in the agri-food system faces several challenges that are critical for advancing scientific knowledge: improving food quality, ensuring food safety, and promoting healthier diets. Consumers today are increasingly demanding healthier and more natural food options. For ethical, religious, health, and especially environmental reasons, there is a dietary paradigm shift where meat, particularly beef, is being replaced by consumers in favour of healthier natural protein and fat sources. One of the biggest challenges in this industry is the search for innovative new sources of these ingredients, particularly from plants but also from fungi, algae, and even insects. Furthermore, the food industry is striving to develop minimally processed “Clean Label” products, free from additives or preservatives in response to growing consumer demand. Finding natural technological and chemical alternatives that pose no risk to consumers is a significant challenge. Enhancing the nutritional composition of food and developing functional foods are essential to address diet-related health problems such as obesity, diabetes, and autoimmune diseases. Understanding the effect of foods on the intestine microbiota and its role in regulating metabolism, immunity, and inflammation is a promising research area, particularly for diagnosing, prognosticating, and/or treating certain diseases, such as cancer. In terms of food safety, it is vital to develop rapid and precise methods for evaluating food quality and shelf life, as well as detecting chemical and biological contaminants to prevent foodborne illnesses. Finally, based on the knowledge generated, it is important to understand and influence consumer behaviour to promote healthy and sustainable food choices.

Specifically in the field of food biochemistry and oenology, what is your perspective on the scientific evolution of these areas, particularly regarding innovation and sustainability?
The field of Food Science and Technology is highly challenging as it constantly evolves and adapts to environmental and food safety realities. New challenges in food sustainability include reducing food waste and reusing agro-industrial by-products, thereby adding value to the production chain to address the rapid population growth we are witnessing. Moreover, combating climate change involves producing less polluting foods, reducing greenhouse gas accumulation, and mitigating global temperature increases. Research is urgently needed to understand how climate change affects food production and quality, and to develop adaptive strategies to mitigate these effects. This requires techniques for adapting species to climatic changes, identifying more resilient species, and developing crops through biotechnological and genetic improvement processes.

As a member of the Board of the University of Porto’s Materials Centre (CEMUP) and President of the Porto Delegation of the Portuguese Society of Chemistry (SPQ), what do you believe can still be done to better bring science and knowledge to society?
It is important to foster a broader scientific culture, not only among students and researchers but also in collaboration with the general public. People will only engage with science if they perceive its relevance to their lives. One of the greatest challenges is translating complex scientific concepts into simple, accessible, and accurate language. This requires bridging the gap between communicators/journalists and scientists to ensure effective communication through modern channels such as social media and digital platforms. Sharing scientific discoveries via these digital means, offering educational programmes like online courses and workshops, and hosting public science lectures and debates where the public can interact with scientists can help reach a broad, diverse, and interested audience. Finally, valuing science in society requires public policies that encourage research and innovation, as well as its dissemination through the media. SPQ, one of the oldest and largest scientific societies in Portugal, has played an important role in aggregating scientific knowledge and clarifying the role of Chemistry in modern life, which is sometimes misunderstood. This includes significant efforts to promote Chemistry in schools and among the general public. It is crucial to continue and expand this mission, setting an example for other scientific societies to follow.

You received the Scientific Excellence Award in 2024 from the University of Porto. What did this recognition mean to you, and what advice would you share with new generations aspiring to achieve excellence in research?
As this award recognises excellence by our institution, it is immensely gratifying to know that colleagues acknowledge the dedication and impact of our work. A research career requires a great deal of resilience and the ability to seize opportunities and make the right decisions at the right times, which is not always easy. To this end, it is essential to chart a scientific path, identify one’s identity as a scientist, distinguish oneself from others, and stay constantly updated. No excellent research work is achieved alone. Every researcher must give their best, listen, and surround themselves with a team with whom they can share ideas and have fruitful and creative discussions. Although ambition drives success in research, the pursuit of excellence should not be an objective but rather the consequence of serious, dedicated work and the ability to capitalise on opportunities. A researcher must have a goal, truly enjoy their work, and ask the right questions. I have always been told not to try answering poorly formulated questions; it is a waste of time and resources. Thus, the greatest difficulty I have encountered, and continue to face, is formulating the right questions about a scientific problem. Once that is achieved, everything falls into place!

You can find more information on the professor and researcher here.