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1994 …2024

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Personal profile


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 Assistant Professor 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. She is the ESB representative in ESN (European Sensory Network). 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 2002.
Present research interests:
Chemical-sensory properties of foods and their effects on consumer acceptance. Sensory optimization of plant-based food products. Cultural effects on consumers' sensory perception and acceptance of food products. Effect of repeated exposure and sensory congruency on food acceptance and new food products adoption. Sensory lexicons.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 12 - Responsible Consumption and Production

Education/Academic qualification



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