Marta holds a Master’s degree in Food Engineering from Instituto Superior de Agronomia (ISA) at the University of Lisbon, Portugal. She also holds a Bachelor of Science (BSc) in Biotechnology from the University of Algarve, Portugal. She has substantial knowledge in food innovation, alternative proteins, and quality control.

Her thesis, initiated in 2024 in collaboration with GreenCoLab, focuses on developing a microalgae-based egg alternative. The project explores the use of alternative proteins and functional ingredients to replicate the structure and functionality of conventional eggs.

Marta has participated in national food innovation initiatives such as EcoTrophelia Portugal 2024 and the 6th edition of Food Fab Lab, where she was awarded the Innovation Prize for her work in developing a novel food prototype.