Amélia M DELGADO holds a PhD in Microbiology & Biochemistry (2007) from Nova University of Lisbon, and has a background in Biotechnology & Food Engineering from ULisboa; Integrated Researcher at MED (Mediterranean Institute for Agriculture, Environment and Development – University of Algarve) with the Food Science and Technology group. She completed specific training courses in sustainability (industrial green transition and sustainability indicators) from UN Institute for Training and Research and with FAO (food loss & waste). She combines academic experience (lecturing & graduate students' supervision) with hands-on experience in assessing the feasibility of innovations (food & biotech) and in project monitoring, at national (PT and CY) and European levels (Horizon Europe and EIC programs), notably as external expert. She was involved in the project MD-net, that aimed to revamp the Mediterranean Diet in the area, noting the need to preserve agro-biodiversity and implementing sustainable food processing and consumption, thus contributing to SDGs 2, 3, 12, 13, and 15. At the 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. She has editorial roles with MDPI, Frontiers and Springer, regularly co-author books and book chapters, and research papers in Q1 and Q2 journals (with papers above 77th citation percentile). She has been co-organising and participating in scientific events in her area of expertise. She often engages in communication activities and multidisciplinary work groups aiming to leveraging knowledge, tradition and innovation towards climate action and adaptation.