Márcio Carocho holds a Bachelor and a Masters’ degree in Biotechnology from the Polytechnic Institute of Bragança and a PhD in Pharmacy by the Complutense University of Madrid. His research interests focus on the development of natural food additives from plant sources, their use, benefits and applications. Food chemistry, encompassing physical, chemical and biochemical analysis of foodstuffs. Presently, he is a Post-Doc researcher at the Mountain Research Centre after being awarded a post-doc research grant by the Portuguese Foundation for Science and Technology (FCT - SFRH/BPD/114650/2016). He has authored 22 research articles, all of which published in ISI indexed journals. He has co-authored 4 book chapters in the food science and technology field. He has participated in many scientific meetings both in Portugal and overseas, and helped organize a few, namely at the Polytechnic Institute of Bragança. He has been a fellow member of research projects, namely in alternative conservation of chestnuts through radiation, and also in projects related to the use of plants for conservation of traditional Portuguese Serra da Estrela cheese. He is a lead guest editor of the indexed journal Oxidative Medicine and Cellular Longevity. He has a h-index of 9.