Rose Daphnee Tchonkouang is currently based at the Universidade do Algarve in Faro. She is self-driven and enthusiastic about learning and developing efficient and more sustainable processes for preserving foods without compromising the standards of food quality and safety.  Her PhD research focused on the reformulation of tomato juice and sauce and their eco-friendly pasteurization with UV-C. She is dedicated to promoting access to sufficient, safe, and nutrient-rich food sources through her research, a goal at the core of her work as a food researcher. She is open to collaborations both inside and outside of her field in order to acquire new knowledge and contribute to the body of knowledge produced by science.