Isabel Saraiva de Carvalho graduated in Biochemistry in 1990 (Faculty of Sciences of the University of Lisbon) and obtained a master’s degree in Food Science and Technology in 1993, PhD in Agronomic Engineering in 1999 - Plant Biochemistry Branch (University of Lisbon) and Habilitation in Biological Sciences, Specialty of Biochemistry and Biotechnology in 2022 (University of Algarve). She joined the University of Algarve in 1999, in the Unit of Agricultural Sciences and Biotechnologies She is currently Assistant Professor with Habilitation at the University of Algarve and Member of the CHANGE Associate Laboratory and MED, responsible for the Food Science Laboratory at UAlg. She supervised 3 postdoctoral works, 8 doctoral works, 22 master's works and more than 30 bachelor's degree works. Published 57 articles in specialized journals and has 12 chapters of books. In her teaching activity she is responsible for several courses in the field of Biochemistry and Biotechnology. Works in the area(s) of Natural Sciences/Biological Sciences with emphasis on Food Biochemistry and Food Biotechnology. The main goal is to study plants and algae, from the Mediterranean region, which can be used in human diets, allowing their valorization through the isolation and identification of natural compounds, with bioactive activity. The research group, which she leads, was among the first in the world to study the purslane plant (Portulaca oleracea L.), as a source rich in antioxidant compounds and omega 3 fatty acids, having developed, among others, studies leading to the improvement of knowledge of the metabolic pathway to produce these fatty acids. Currently, the focus is on the identification of bioactive compounds of medicinal plants (used by local populations), with great interest in antioxidant, antibacterial and anticancer properties, and which can be introduced into diets leading to potentially beneficial health properties and with relevant interest in the maintenance of type 2 diabetes. Keywords: Food Biotechnology; Medicinal Plants; Food Waste; Phytochemicals; Fatty Acids; Nutraceuticals; Diabetes.