Mariana Monteiro holds a BSc in Biochemistry at the University of Porto (2015) and a MSc in Applied Biochemistry at the University of Minho (2019). She has previously worked as a research fellow within the NETDIAMOND project at University of Aveiro, where she gained experience in new food product formulation, by-product valorisation and quality assessment. 

She is currently finishing her PhD in Food Science and Technology and Nutrition at University of Aveiro entitled “Valorisation of Lycium spp through the production of high-value food products”. Her research is focused on the extraction, chemical characterisation and biological evaluation of Lycium barbarum L. and Lycium chinense Mill. extracts and their incorporation in the food products. 

She recently joined the Faculty of Sciences of the University of Porto as a research fellow in the project “3Rs – Regenerar, Reformular e Reinventar: culturas esquecidas para alimentos saudáveis e sustentáveis” where she contributed to the valorisation of underexplored natural resources for sustainable biotechnological and nutritional applications.

She is first author of one scientific paper, co-author of three scientific papers, and has contributed to several scientific communications presented at national and international meetings. She has also received one Best Communication award in International Iberphenol at University of Coimbra (2020).