With a PhD in Biotechnology with specialization in Food Science and Engineering conducted at Escola Superior de Biotecnologia, Universidade Católica Portuguesa and at the Institute of Agrifood Research and Technology (IRTA - Fruit Centre, Lleida, Spain), she has background in Microbiology (BSc.) and Food Engineering (BSc and MSc.). Her PhD was focused in the biochemical mechanisms involved in fruit physiological disorders and development of strategies to preserve fruit quality during long-term storage. As a researcher, she worked in the Food Colloids group of the Nestlé Research Centre in Lausanne, Switzerland; the Service of Microbiology of the Faculty of Medicine of Porto, studying the effect of an intravenous anesthetic in the growth and morphological traits of Candida spp.; and at the Center for Biotechnology and Fine Chemistry (CBQF), in a project aimed to understand the impact of climate change in the growth and nutritional status of legume crops. Currently, she is working at CBQF, in the Yeast Fingerprint platform of the Alchemy project, where she develops research on yeast characterization and fermentation processes, including statistical data analysis and predictive modelling, as well as co-products valorization, focusing in the development of new products for the Agrifood industry.
Soares, J.; Deuchande, T.; Valente, L.M.; Pintado, M.; Vasconcelos, M.W. 2019. Growth and nutritional responses of bean and soybean genotypes to elevated CO2 in a controlled environment. Plants 8, 465.
Santos C.S., Deuchande T., Vasconcelos M.W. 2019. Molecular aspects of iron nutrition in plants. In: Cánovas F., Lüttge U., Leuschner C., Risueño MC. (eds) Progress in Botany Vol. 81. (pp 125-156). Springer, Cham.
Deuchande, T., Carvalho, S.M.P., Giné-Bordonaba, J., Vasconcelos, M.W. and Larrigaudière, C. 2017. Transcriptional and biochemical regulation of internal browning disorder in ‘Rocha’ pear as affected by O2 and CO2 concentrations. Postharvest Biology and Technology 132: 15–22.
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. Journal of the Science of Food and Agriculture 97: 3603–3612.
Deuchande, T., Larrigaudière, C., Giné-Bordonaba, J., Carvalho, S.M.P. and Vasconcelos, M.W. 2016. Biochemical basis of CO2-related internal browning disorders in pears (Pyrus communis L. cv. Rocha) during long-term storage. Journal of Agricultural and Food Chemistry 64: 4336−4345.
Deuchande, T., Breton, O., Haedelt, J. and Hughes, E. 2006. Design and performance of a high pressure insert for use in a standard magic angle spinning NMR probe. Journal of Magnetic Resonance 183: 178-182.
Centre for Biotechnology and Fine Chemistry (CBQF)