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Elsa Margarida Gonçalves

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Portugal

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Professors in Portugal Professors in Food Science Food Science professors in Portugal

About

Elsa Margarida Gonçalves is an Assistant Professor at Universidade Nova de Lisboa, specializing in geobiotechnologies and geo-engineering. Her recent research areas include the development of GMP-grade cannabis oil for medicinal use, the application of processing by-products in aquafeed, and the biofortification of crops. She is also focused on sustainable practices in the food industry, such as the valorization of agricultural waste and the quality assessment of edible mushrooms. Her contributions advance both environmental sustainability and food quality in biotechnological contexts.

Recent Grants

Grant: Close

European partnership for a sustainable Future of Food Systems

Open Date: 2024-06-01

Close Date:

Grant: Close

Programa financiadorPRR - Plano de Recuperação e Resiliência

Open Date: 2023-01-01

Close Date: 2025-09-01

Grant: Close

Cleanlabelplus (cLabel+) Alimentos inovadores clean label naturais, nutritivos e orientados para o consumidor

Open Date: 2020-05-01

Close Date:

Grant: Close

IDfoods ¿ Food system of the future

Open Date: 2020-04-01

Close Date:

Grant: Close

Drying various agricultural products by a new moblie device modular and extensive composed (DAPNSD)

Open Date: 2020-01-01

Close Date:

Articles (26)

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2027

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2026

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2026

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2026

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2025

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2025

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2022

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (43)

Maria Lídia Palma

Assistant Professor and CBIOS Member

Universidade Lusofona de Humanidades e Tecnologias Faculdade de Ciência Política Lusofonia e Relações Internacionais

PORTUGAL

Elsa Margarida Gonçalves

Research Interests

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About

Recent Grants

Articles (26)

Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions

Development of Value-Added Food Products from European Catfish (<i>Silurus glanis</i>) to Support Its Valorisation and Capture in the Tagus River, Portugal

Nutritional Composition of Commercially Sourced Meat from Two Anatomical Locations Under Regenerative and Intensive Production Systems

Fermenting the Unused: Microbial Biotransformation of Food Industry By-Products for Circular Bioeconomy Valorisation

Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles

Process Development for GMP-Grade Full Extract Cannabis Oil: Towards Standardized Medicinal Use

Application of fruit and vegetable processing by-products as ingredients in aquafeed

Storage Temperature Effect on Quality and Shelf-Life of Hericium erinaceus Mushroom

Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content

Energy Sustainability in the Ripening of Traditional Cheese: Renewable Energy Sources and Internet of Things Based Energy Monitoring

Preserving Agricultural Diversity: Comprehensive Characterisation of the Local Reineta de Fontanelas Apple Cultivar

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

Pre- and Postharvest Determinants, Technological Innovations and By-Product Valorization in Berry Crops: A Comprehensive and Critical Review

From Fields to Films: Exploring Starch from Agriculture Raw Materials for Biopolymers in Sustainable Food Packaging

Host‐, Environment‐, or Human‐Related Effects Drive Interspecies Interactions in an Animal Tuberculosis Multi‐Host Community Depending on the Host and Season

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Zinc Biofortification in <i>Vitis vinifera</i>: Implications for Quality and Wine Production

Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality

Zinc Biofortification in Vitis vinifera: Implications for Quality and Wine Production

Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots' Bioactive and Fresh-like Quality

Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing

Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Collaborators (43)

Maria Lídia Palma

José Kullberg

Cláudia Campos Pessoa

Maria Manuela Abreu da Silva

Nuno Alvarenga

João Carlos da Silva Martins

Carlos Galhano

Maria Cristiana Nunes

Joaquina Pinheiro

Carla Palma

Carla Alegria

Igor Dias

Marta Maria de Melo Lopes Neves

José Jasnau Caeiro

Paulo Legoinha

Mauro Guerra

Irene Cristina Antunes

Ana Maria Neves

Rui Ganhão

Pedro Fernandes

Maria Adilia Januario Charmier

Margarida Oliveira

António Mira

Maria Costa

João Nuno Pinto Miranda Garcia

João Nuno Reis

Elisabete Mauricio

Maria Manuela Simões Ribeiro

Ana Teresa da Cunha Machado Ribeiro

FERNANDO REBOREDO

Margarida Vieira

Marisa Nicolai

Andreia Soares

Cristina Silva

Maria Pessoa

Luís Monteiro Rodrigues

Graca Brito

Ana Cristina Ramos

Miguel Potes

Ana Pombo

Paula Pereira

Margarida Moldao-Martins

Elsa Leclerc Duarte

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