Ana Pimenta holds a Nutrition Sciences degree from the Faculty of Food Science and Nutrition of the University of Porto, two post-graduations - Food Innovation and Health and Food Safety, and a master’s degree in biotechnology and Innovation from the Catholic University and she is a PhD student in Biotechnology from the Faculty of Biotechnology – Catholic University. She has participated in several research projects such as FIBREPRO - Optimization of fermentation processes for the creation of products containing fiber-rich cereals: promotion of fiber intake in Africa and Europe, TRUE - Transition paths to sustainable vegetables in Europe, Arroz-BIG - Development of rice products with low glycemic index and VALORMAR – Integral Valuation of Marine Resources: potential, technological innovation and new applications.

Her main research focus is the development of new food products, with a focus on gluten-free and legume-based foods and the fortification of foods with micronutrients, fiber and bioactive compounds.