Maria João P. Monteiro holds a Ph.D. in Biotechnology with specialization in Food Science and Engineering from the Biotechnology College of Portuguese Catholic University (ESB-UCP), a MSc in Oenology and Ampelology from University of Bordeaux II and a B.Sc. in Chemical Engineering from Faculty of Engineering of University of Porto. She is a member of of ESB-UCP since 1988. Is a Teaching Assistant with Regency of Sensory Evaluation and a researcher in in the areas of chemical-sensory properties of food products, consumer perception and cross-cultural sensory studies. Previously (1991-2013) she was Teaching Assistant and Coordinator of the Food Chemical and Sensory Analysis laboratories of ESB-UCP.
She is president of National Technical Commission for Standardization in Sensory Analysis and Auditor of Food Chemical and Sensory Analysis Testing Laboratories (ISO 17025) of Portuguese Institute for Accreditation. She is the ESB representative in ESN (European Sensory Network).