Ph.D. in Food Science and Technology and Nutrition from the Universidade Católica Portuguesa, Universidade do Minho e Universidade de Aveiro. Master's degree in Biotechnology from the Instituto Superior Técnico, Universidade de Lisboa. Graduated in Biosciences with a specialization in Microbiology from the Universidade Católica Portuguesa. Marta Coelho is a researcher at the Escola Superior de Biotecnologia, where she teaches in the curricular units of biochemistry and quality management and control.
Its research interests focus on the production and characterization of functional ingredients and food, the valorization of agro-industrial by-products, focusing mainly on the evaluation of the relationship between the effects of these ingredients on the modeling of the gastrointestinal microbiota, biomarkers, and genotoxicity mechanisms involved. She is co-author of more than 20 internationally indexed publications, 1 book chapter, and more than 20 oral/poster and Juri communications in 1 master's thesis. Currently, she is co-coordinator of research and innovation of the Smart Waste Portugal Young Professionals Group, a researcher at the Centro de Biotecnologia e Química Fina, and a trainer at the Universidade Católica Portuguesa.

Publications

Coelho, M., Pereira, R., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. E. (2019). Extraction of tomato by-products’ bioactive compounds using ohmic technology. Food and Bioproducts Processing, 117, 329–339. https://doi.org/10.1016/j.fbp.2019.08.005 [1]

Coelho, M. C., Pereira, R. N., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. E. (2020). The use of emergent technologies to extract added value compounds from grape by-products. In Trends in Food Science and Technology (Vol. 106, pp. 182–197). https://doi.org/10.1016/j.tifs.2020.09.028 [2]

Coelho, M. C., Ribeiro, T. B., Oliveira, C., Batista, P., Castro, P., Monforte, A. R., Rodrigues, A. S., Teixeira, J., & Pintado, M. (2021). In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction. In Foods (Vol. 10, Issue 3). https://doi.org/10.3390/foods10030554 [3]

Coelho, M., Silva, S., Costa, E., Pereira, R. N., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. (2021). Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules, 26(13). https://doi.org/10.3390/molecules26133838 [4]  

Coelho, M., Oliveira, C., Coscueta, E. R., Fernandes, J., Pereira, R. N., Teixeira, J. A., Rodrigues, A. S., & Pintado, M. E. (2022). Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts. 11. https://doi.org/10.3390/xxxxx [5]