Affiliation: University of Lisbon, Centro de Química Estrutural, Instituto Superior Técnico

Dr. Tiago A. Fernandes is currently a contracted Researcher at Centro de Química Estrutural (CQE), Instituto Superior Técnico (IST,ULisboa). T.A. Fernandes earned his PhD in Chemistry from Technical University of Lisbon (TULisbon, IST, 2013). After completing the PhD, Tiago was Assistant Professor at Charles University (Prague, Czech Republic), followed by several post-doctoral positions (2014-2019) at CQE/IST and Centro de Química e Bioquímica (FCUL, ULisboa), working with Profs. Alex Kirillov, Ana C. Fernandes, and M. José Calhorda. T.A. Fernandes has been associated with Universidade Aberta (UAb, Lisbon, Portugal) since 2016, as Invited Assistant Professor, lecturing courses related to Chemistry and Environmental Sciences. In the last 5 years, he has also been involved in teaching theoretical classes, such as Fundamental Chemistry Concepts, Chemistry and the Environment, Food Chemistry and Biochemistry, Food Preservation Technology and Food Product Packaging, Workplace Safety and Hygiene, and Environmental Technologies. Since 2022, have been teaching the Units of Structural and Analytical Methods and Safety and Best Practices at the Department of Chemical Engineering of IST as an Invited Assistant Professor. He is a co-author of over 65 scientific publications, including 40 research articles in international journals, several conference proceedings and 2 book chapters. His current scientific interests include: 1) Synthesis and characterization of mono- or multinuclear metal complexes, coordination polymers and metal-organic frameworks using aqueous medium self-assembly protocols and Schlenk techniques; 2) Design of new multifunctional bioactive metal-organic frameworks (bioMOFs) and derived materials for antimicrobial (antibacterial and antibiofilm) applications; 3) Development, improvement and tuning of methodologies for degradation of Pharmaceuticals and Personal Care Products that ensure a clean and healthy environment; 4) Use of cutting-edge analytical methods (e.g., LC-ESI-HRMS/MS) to study challenging food chemistry systems.