Marta Wilton Pereira Leite de Vasconcelos

Centre for Biotechnology and Fine Chemistry (CBQF)

Marta Wilton Pereira Leite de Vasconcelos

mvasconcelos@porto.ucp.pt

M Vasconcelos holds a PhD from Universidade Nova de Lisboa and IRRI (Philippines) on rice iron biofortification for Mozambique (2003). She worked for 8 years at the Children´s Nutrition Research Center, Baylor College of Medicine (USA). She is member of the Direction Board of CBQF and head of the PlanTech lab (http://plantechesb.weebly.com/). She is member of the International Plant Nutrition Council and former member of the Young Academy of Sciences (Lisbon). She has co-authored +70 papers in international journals and has a long and successful track record in coordination and participation in projects dealing with crop diversification, value chains, plant nutrition, and food systems.

 

 

Publications:

Vasconcelos, M., Gomes, A., Pinto, E., Ferreira, H., Vieira, E.,  Pimenta, A., Santos, C.S., Balázs, B., Kelemen, E., Hamann, K., Williams, M., Iannetta, P. (2020) The push-, pull- and enabling – capacities necessary for legume grain inclusion into sustainable agri-food systems and healthy diets. World Reviews in Nutrition DOI: 10.1159/000507498

Soares, J., Deuchande, T., Valente, L., 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; doi:10.3390/plants8110465 

Soares, J., Santos, C.S., Carvalho, S.M.P., Pintado, M., Vasconcelos, M.W. (2019) Preserving the nutritional quality of crop plants under a changing climate: importance and strategies. Marschner Rev, Plant and Soil 1–26. DOI: 10.1007/s11104-019-04229-0

Vasconcelos, M.W., Gruissen, W., Buhllar, N. (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.http://dx.doi.org/10.1016/j.copbio.2016.10.001

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

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV