Joana S. Amaral has a degree in Pharmaceutical Sciences and a PhD in Nutrition and Food Chemistry by the University of Porto (Portugal). She currently is an auxiliary Professor in the Polytechnic Institute of Bragança, Portugal and a research integrated-member at CIMO (Mountain Research Centre). She was a research integrated-member at the Associated Laboratory REQUIMTE from 2006-2017, being currently a collaborator member. She is Editor/co-editor of 5 books/proceedings, author/co-author of 11 book chapters in international books, author/co-author of 50 publications in international journals indexed to ISI Web of knowledge, 21 proceedings in national and international congresses, 5 publications in national journals, 64 communications in international congresses and 61 in national congresses.

Food authenticity, Food safety and Food quality. Application of molecular biology techniques (PCR and conventional Real-Time PCR) in food safety and authenticity studies, particularly with the detection of genetically modified organisms (GMOs) and the detection of ingredients in processed foods (meat species, botanical authentication of honey, etc.). Application of analytical techniques, mainly chromatography, in the study of nutraceutical and phytochemical compounds in foods. Bioactivity (antimicrobial and antioxidant activity) of natural products. Adulteration in food supplements encompassing the detection of illegal addition of synthetic drugs and the swap/misidentification of botanical material/medicinal plants.