Microbiologist with a PhD in Biotechnology (specialisation in Microbiology) from Portuguese Catholic University, Fátima Miller is currently a researcher of CBQF. She teaches several subjects in the area of Biology and Food Technologies.

Her research interests focus on optimising thermal and non-thermal technologies for processing fruit juices, aiming to obtain safe products from a microbiological point of view and with maximum quality retention (preservation of bioactive compounds and nutrients content).

She is co-author of more than 25 internationally indexed publications, has actively participated in several international funded projects, and supervised several Master and PhD students. She is currently a member of the editorial board of the International Journal of Food Studies, of the International Union of Food Science and Technology (IUFoST) education working group 1.2 on "Emerging Issues, Main Focus Areas" and a member of the IUFoST Early Careers Scientists Administrative Council.