Isabel Vasconcelos

Associate Professor

Isabel Vasconcelos

Associate Professor

Generic Bio

Isabel Vasconcelos graduated in Chemical Engineering at the University of Porto, Portugal and got her M.Sc. and Ph.D. degrees in Biotechnology, option Microbiology, from the Institut National des Sciences Apliquées de Toulouse, France.
She is Vice Rector for Academic Affairs, Global Education and Pedagogical Innovation at Universidade Católica Portuguesa (UCP). Previously, she was the Dean of the Faculty of Biotechnology (2009-2011 and 2013-2020) at UCP. Currently she holds an appointment as Associate Professor at the Faculty of Biotechnology – UCP and belongs to the research team of the Associate Laboratory - CBQF. She was the Director of the BSc Degree on Microbiology (1997-1998) and member of the Board of the Faculty of Biotechnology since 1998.

She teaches subjects in the areas of bioprocesses and industrial microbiology. Her research interests include microbial physiology and development of biological processes. She coordinated and participated in several externally funded national and European research projects in the field of industrial biotechnology and supervised several externally funded research fellowships, including successfully concluded PhD theses and MSc theses.

Areas of Research:

Publications

Paper

Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality

Isabel Vasconcelos (with Barbosa, C.). 2022. Microorganisms

Projeto “O FUTURO” Impulsiona a Reflorestação e Conservação na Área Metropolitana do Porto

Paula Castro: "Por uma Ciência realmente ao serviço da Sociedade"

Screening and Development Pipeline for New Bioactive Ingredients in Dermocosmetics

Isabel Vasconcelos

Isabel Vasconcelos

Generic Bio

Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality

Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines

H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration

1,3-Propanediol production in a two-step process fermentation from renewable feedstock

Ferreira, D., Moreira, N., Vasconcelos, I., Ricardo-da-Silva, J. R., Guedes de Pinho, P. Varietal thiols in white wines from Portuguese grape varieties

Moreira, N., Ruão, P., Couto, J. A., Vasconcelos, I., Guedes de Pinho, P. Effect of malolactic fermentation on the volatile profile of wines.

Pesquisa de compostos voláteis de enxofre varietais em vinhos brancos elementares de castas Portuguesas

Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

Sequential injection kinetic flow assay for monitoring glycerol in a sugar fermentation process by Saccharomyces cerevisiae

Volatile sulphur compounds composition of monovarietal white wines

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

1,3-Propanediol production from renewable resources in a two-step process

A metabolic and genomic study of engineered Saccharomyces cerevisiae strains for high glycerol production

Bioconversion of glycerol to 1;3-propanediol

Microbial conversion of glycerol to 1,3-propanediol: Physiological comparison of a natural producer, Clostridium butyricum VPI 3266, and an engineered strain, Clostridium acetobutylicum DG1(pSPD5)

Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

Metabolic engineering of Clostridium acetobutylicum for the industrial production of 1,3-propanediol from glycerol

Production of 1,3-Propanediol by Clostridium butyricum VPI 3266 in continuous cultures with high yield and productivity

Method for analysis of heavy sulphur compounds using gas chromatography with flame photometric detection

Production of 1,3-propanediol by Clostridium butyricum VPI 3266 using a synthetic medium and raw glycerol

Continuous cultures of Clostridium acetobutylicum: Culture stability and low-grade glycerol utilisation

Moreira, N., Mendes, F., Guedes de Pinho, P., Vasconcelos, I. Influence of addition of ammonium sulphate to grape musts on the concentration of sulphur compounds in wines.

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

A GAC biofilm reactor for the continuous degradation of 4-chlorophenol: Treatment efficiency and microbial analysis

Moreira, N., Pina, C., Mendes, F., Bolat, I., Guedes de Pinho, P., Hogg, T., Vasconcelos, I. Production of sulphur compounds during wine fermentation

4-Chlorophenol degradation by a bacterial consortium: Development of a granular activated carbon biofilm reactor

Effect of skin contact and oxygenation of musts on the composition of white port wines

Moreira, N., Mendes, F., Guedes de Pinho, P., Vasconcelos, I. Preliminary study of sulphur-containing compounds produced by Saccharomyces and non-Saccharomyces yeast strains in different fermentation media

Guedes, P., Pina, C., Santos, C., Vasconcelos, I., Silva, M. C. M., Couto, J. A., Hogg, T., Cabral, L., Vieira, M., Pessanha, Graça, A., Soares Franco, J. M. Industry/University collaboration in product focused oenological research in Portugal

Guedes, P., Pina, C., Santos, C., Vasconcelos, I., Silva, M. C. M., Couto, J. A., Hogg, T., Cabral, L., Vieira, M., Pessanha, M., Soares Franco, J. M. Defining the uniqueness of monovarietal wines from native portuguese varieties of Vitis vinifera

Bungay, H., Pajuelo, M., Hogg, T., Vasconcelos, I. Lowering costs of microbial cellulose

Medição da densidade na fermentação de vinhos através da dinâmica térmica do processo

Moreira, P., Martins de Carvalho, J. L., Hogg, T., Vasconcelos, I. Medição da densidade na fermentação de vinhos através da dinâmica térmica do processo

Vasconcelos, I., Moreira, N., Moura, F., Herdeiro, M. T., Pereira, O., De Revel, G. Étude de l´influence de la levure d´implantation et de la composition chimique du moût sur les caractéristiques aromatiques des vins blancs issus de cinq cépage...

How neutral red modified carbon and electron flow in Clostridium acetobutylicum grown in chemostat culture at neutral pH

Regulation of metabolic shifts in Clostridium acetobutylicum ATCC 824

Vasconcelos, I., Moura, F., Martins, M. C. P., Herdeiro, M. T., Pereira, O., De Revel, G. Effet de la souche de levure sur les proprietés organoleptiques des vins issus de cinq cépages blancs portugais

Regulation of carbon and electron flow in Clostridium acetobutylicum grown in chemostat culture at neutral pH on mixtures of glucose and glycerol

Transmembrane pH of Clostridium acetobutylicum is inverted (more acidic inside) when the in vivo activity of hydrogenase is decreased

Bioconversion of Biogenic and Abiogenic Volatile Fatty Acids Into the Corresponding Alcohols by Clostridium Acetobutylicum

Mass transfer during bubbling in single and multi-orifice absorbers