M. Isabel A. M. Vasconcelos graduated in Chemical Engineering at the University of Porto, Portugal, in 1984, and got her M.Sc. and Ph.D. degrees in Biotechnology, option Microbiology, from the Institut National des Sciences Apliquées de Toulouse – France, in 1987 and 1991 respectively.
Currently she holds an appointment as Associate Professor at the Faculty of Biotechnology - Universidade Católica Portuguesa. She is a member of the Board of the Faculty of Biotechnology since 1998 and currently she holds an appointment as Dean.
Her research interests include: microbial physiology (anaerobic bacteria physiology, yeasts physiology), namely focused on metabolic fluxes control, modification of fermentation patterns, synthesis of molecules with potential high value; development of biological processes for degradation of by-products or residues; synthesis of secondary metabolites by yeasts and bacteria.
She coordinated and participated in several externally funded national and European research projects in the field of industrial microbiology. She also supervised several externally funded research fellowships, including successfully concluded PhD theses and MSc theses. She published scientific papers in international peer-reviewed journals, was invited to give several lectures and participated in numerous national and international scientific meetings.
Lage, P., Barbosa, C., Mateus, B., Vasconcelos, I., Mendes-Faia, A., Mendes-Ferreira, A. (2014) H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration. International Journal of Food Microbiology, 172: 62–69. doi: 10.1016/j.ijfoodmicro.2013.11.031. Q1
Mendes, F., González-Pajuelo, M., Cordier, H., François, J.M., Vasconcelos, I. (2011) 1,3-Propanediol production in a two-step process fermentation from renewable feedstock. Applied Microbiology and Biotechnology, 92: 519-527. doi: 10.1007/s00253-011-3369-1. Q1
Moreira, N., Guedes de Pinho, P., Santos, C., Vasconcelos, I. (2011) Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines. Food Chemistry, 126: 1599–1607. doi:10.1016/j.foodchem.2010.12.030. Q1
Moreira, N., Pina, C., Mendes, F., Couto, J. A., Hogg, T., Vasconcelos, I. (2011) Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications. Food Control, 22: 662-667. doi:10.1016/j.foodcont.2010.07.025. Q1
Moreira, N., Guedes de Pinho, P., Santos, C., Vasconcelos, I. (2010) Volatile sulphur compounds composition of monovarietal white wines. Food Chemistry, 123: 1198–1203. doi:10.1016/j.foodchem.2010.05.086. Q1
Centre for Biotechnology and Fine Chemistry (CBQF)