Nuno Costa Martins received his degree in Biology and his master's degree in enology and viticulture from the University of Évora, in 2008 and 2012, respectively. In 2016 concluded his PhD in agricultural sciences with a specialty in food science was also obtained at Évora University. His current research interests center on the area of food science, focusing on wine and olive oil. His field of research has essentially focused on the characterization of the volatile and phenolic composition of complex food matrices using gas and liquid chromatography. The work developed throughout his career allowed the publication of 12 articles in international scientific journals and 3 book chapters.  Currently, he is senior technician at the University of Évora Institute of Mediterranean Agricultural and Environmental Sciences, where he works in the field of chromatography, essentially in gas chromatography.