Custódia Gago is graduated in Agronomic Engineering, has a master’s degree in Horticulture and a PhD in Agrarian Sciences. She is an integrated member in the Mediterranean Institute for Agriculture, Environment and Development (MED) and is a researcher hired by University of Algarve (UAlg). She has worked on research projects in postharvest science and technology of horticultural products. At present, her research is focused on the utilization of edible nano-coatings to delay ripening and prevent chilling injuries in susceptible fruits, the coatings formulations include essential oils with antimicrobial and antioxidant properties. She has published at least 50 papers in scientific journals and international conferences.