Mónica Jesus graduated in Biochemistry at the University of Porto in 2017. Her bachelor’s internship, at the Food Polyphenol Lab, was about the interaction of tannins with salivary proteins to better understand the mechanisms and perception of astringency, an important sensory attribute of many foods and beverages. She got her Master’s degree in Food’s Technology and Science, at the same university in 2019, with a thesis entitled “Characterization of different trade names of rice”. This project took place at the Novarroz factory in Aveiro.
She is currently involved in the MOBFOOD project in which she is studying the interaction between polyphenols and salivary proteins and relating this interaction with the two major (un)pleasant taste properties: astringency and bitterness.
Mónica is more than a scientist! She was a member of the Biochemistry Students Core
(NEBQUP) from to 2016 to 2018. She did a training in Food Safety and Security in 2018 at Biocheck. Volunteer work, sports and stand-up comedy are activities that she likes to make part of her life.