Maria João P. Monteiro holds a Ph.D. in Biotechnology with specialization in Food Science and Engineering from the Biotechnology College of Portuguese Catholic University (ESB-UCP), a MSc in Oenology and Ampelology from University of Bordeaux II and a B.Sc. in Chemical Engineering from Faculty of Engineering of University of Porto.

She is a member of of ESB-UCP since 1988. Is a Teaching Assistant with Regency of Sensory Evaluation and a researcher in in the areas of chemical-sensory properties of food products, consumer perception and cross-cultural sensory studies. Previously (1991-2013) she was Teaching Assistant and Coordinator of the Food Chemical  and Sensory Analysis laboratories of ESB-UCP .

She is president of National Technical Commission for Standardisation in Sensory Analysis since 2008 and Auditor of Food Chemical and Sensory Analysis Testing Laboratories (ISO 17025) of Portuguese Institute for Accreditation, since 2006. She is the ESB representative in ESN (European Sensory Network).

Publications:

Monteiro, M.J.P., Costa, A.I.A., Tomlins, K., Pintado, M.M. (2017). Quality Improvement and new product developement in the Hibiscus beverage industry. Emerging Trends and Developments in Beverage Science (VOL. XIII). (Grumezescu, A. M. eds). Elsevier. Accepted.

Costa, A.I.A. and Monteiro, M.J.P. (2018). Why do so many new food products fail in the marketplace and what can be done about it? In: Reference Module in Food Science 2016 – Consumer Behaviour and Food Marketing (Smithers, G. and Fischer, A. eds), forthcoming. Elsevier. ISBN: 978-0-08-100596-5.

Monteiro, M.J.P., Costa, A.I.A., Fliedel, G., Cissé, M., Bechoff, A., Pallet, D., Tomlins, K. and Pintado, M.M.E. (2017). Chemical-sensory properties and consumer preference for hibiscus beverages produced by improved industrial processes. Food Chemistry, 225, 202-212.

Monteiro, M.J.P., Costa, A.I.A., Franco, M.I., Bechoff, A., Cissé, M., Fliedel, G., Tomlins, K. and Pintado, M.M.E. (2017). Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists. Journal of Sensory Studies 32(5): e12297-n/a. Article DOI: 10.1111/joss.12297

Pintado, A.I.E., Monteiro, M.J.P., Talon, R., Leroy, S., Scislowskic, V., Fliedel, G., Rakoto, D., Maravald, I., Costa, A.I.A., Silva, A.P., Pallet, D., Tomlins, K. and Pintado, M.M.E. (2016). Consumer acceptance and sensory profiling of reengineered kitoza products. Food Chemistry, 198, 75-84.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV