Luisa Roseiro is a post-doctoral researcher in Natural Products Chemistry: Polyphenols, in the Faculty of Science, University of Lisbon. She has a Ph.D. and M.Sc. in Food Science and Technology from the University of Reading, UK. First Degree in Technological Chemistry; Faculty of Science, University of Lisbon. Her actual research interests are focused on agro-industrial and lignocellulosic residues valorization and the recovery of added value products from biomass, within an integrated biorefinery concept. During the last 30 years, she has been participating in national and international research projects as a team member within her area of expertise.
Principal research activity: Biorefineries; biomass deconstruction; biofunctional ingredients from agro-industrial waste; phenolic compounds; oligosaccharides; technological chemistry.
Other scientific interests: Specialization in Food Science and Technology, in particular, Dairy Science and Technology. Functional foods and ingredients; animal sciences related with food; food quality and safety; food authenticity; proteins biochemistry; sensory analysis.
Invited Lecturer at the Lisbon Faculty of Science, Chemistry and Biochemistry Department, Technological Chemistry Course. Responsible for the Food Technology discipline (2006/2007; 2007/2008; 2010/2011). Supervisor of M.Sc. and Ph.D. students.
Luisa Roseiro is a post-doctoral researcher in Natural Products Chemistry: Polyphenols, in the Faculty of Science, University of Lisbon. She has a Ph.D. and M.Sc. in Food Science and Technology from the University of Reading, UK. First Degree in Technological Chemistry; Faculty of Science, University of Lisbon. Her actual research interests are focused on agro-industrial and lignocellulosic residues valorization and the recovery of added value products from biomass, within an integrated biorefinery concept. During the last 30 years, she has been participating in national and international research projects as a team member within her area of expertise.
Principal research activity: Biorefineries; biomass deconstruction; biofunctional ingredients from agro-industrial waste; phenolic compounds; oligosaccharides; technological chemistry.
Other scientific interests: Specialization in Food Science and Technology, in particular, Dairy Science and Technology. Functional foods and ingredients; animal sciences related with food; food quality and safety; food authenticity; proteins biochemistry; sensory analysis.
Invited Lecturer at the Lisbon Faculty of Science, Chemistry and Biochemistry Department, Technological Chemistry Course. Responsible for the Food Technology discipline (2006/2007; 2007/2008; 2010/2011). Supervisor of M.Sc. and Ph.D. students.