Maria Fernanda Gil Cosme Martins is a graduate in Agro-Industrial Engineering from Technical University of Lisbon and a PhD degree holder in Food Science at University of Trás-os-Montes and Alto Douro (UTAD). Currently, she is an assistant professor of Food Science/Oenology at UTAD and a member of the Chemistry Research Centre, Vila Real. Her main research lines include grape composition, wine technology, and wine stabilization and ageing, namely fining, phenolic compounds, polysaccharides, and proteins. She is a scientific editor of 2 books of Oenology and author/coauthors of 30 articles in ISI journals, 7 articles in open access peer-reviewed international scientific journals, 16 book chapters, and 97 papers in conference proceedings. She has participated in 12 funded research projects and supervised PhD and MSc student thesis in the fields of Food Science and Oenology.