Pedro Navarro holds a Bachelor’s and Master’s degree in Biotechnology from the University of Beira Interior. He has national and international professional experience, having interned under an EIT fellowship at the Department of Immunology and Food Microbiology of the Institute of Animal Reproduction and Food Research at the Polish Academy of Sciences. Previously, he studied various methods of extracting and characterising chitin and chitosan from edible insects and their by-products. Currently, he is enrolled in the Doctoral Program in Agricultural Sciences (FCUP), in collaboration with the Portuguese Catholic University and the company Portugal Bugs. Financed by FCT, his research focuses on methodologies for fractionating edible insects for use as food ingredients, as well as identifying potential value-added by-products.