Maria João P. Monteiro holds a Ph.D. in Biotechnology with specialization in Food Science and Engineering from the Faculty of Biotechnology of Universidade Católica Portuguesa (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.