Nuno Costa Martins obtained his degree in Biology and his Master’s in Oenology and Viticulture from the University of Évora in 2008 and 2012, respectively. In 2016, he completed his PhD in Agricultural Sciences with a specialization in Food Sciences, also at the University of Évora. His current research interests are focused on food science, particularly wine and olive oil. His research has primarily centered on characterizing the volatile and phenolic composition of complex food matrices using gas chromatography (GC and GC×GC) and liquid chromatography (HPLC). Over the course of his career, his work has resulted in the publication of 19 articles in international scientific journals and 3 book chapters.He is currently a senior technician at the Mediterranean Institute for Agriculture, Environment, and Development (MED).