Marta Wilton Pereira Leite de Vasconcelos


M Vasconcelos completed her PhD at Universidade Nova de Lisboa and the International Rice Research Institute (IRRI, Philippines) on rice iron biofortification for Mozambique. She worked for eight years at the Children´s Nutrition Research Center, Baylor College of Medicine (USA). Her passion is to understand how nutrients are taken up or synthesized in plant foods and to understand how to “trick” plants into storing more of these nutrients in their edible organs. She is currently vice director of CBQF and head of the Plant Biotechnology for Sustainability lab - PlanTech (, working towards creating innovation in the areas of Plant Nutrition, Physiology, and Health. She is member of the International Plant Nutrition Council and of the Young Academy of Sciences (Lisbon). She is actively engaged in National and International Collaborative Research activities, including Project Management, Research communication, Evaluation Committees, Policy advising, Cross border collaboration engagement, lecturing and student supervision.




Deuchande, T., Larrigaudière, C., Guterres, U., Carvalho, S. M.P. and Vasconcelos, M.W. (2017), Biochemical markers to predict internal browning disorders in ‘Rocha’ pear during storage under high CO2. J. Sci. Food Agric. Accepted Author Manuscript. doi:10.1002/jsfa.8219

M.W. Vasconcelos, W. Gruissem, N.K. Bhullar (2016) Iron biofortification in the 21st century: setting realistic targets, overcoming obstacles, and new strategies for healthy nutrition. Current opinion in Biotechnology 44, 8-15

M.R.M. Lima, S.O. Diaz, I. Lamego, M.A. Grusak, M.W. Vasconcelos*, AM Gil* (2014) Nuclear magnetic resonance metabolomics of iron deficiency in soybean leaves. Journal of proteome research 13 (6), 3075-3087 (*shared correscponding)

M.W. Vasconcelos, M.A. Grusak (2013) Morpho-physiological parameters affecting iron deficiency chlorosis in soybean (Glycine max L.). Plant and soil 374 (1-2), 161-172

S.M.P. Carvalho, M.W. Vasconcelos (2013) Producing more with less: strategies and novel technologies for plant-based food biofortification. Food Research International 54 (1), 961-971


Academic CV

Centre for Biotechnology and Fine Chemistry (CBQF)