Friday, October 15, 2021, 2 pm
Marine macroalgae applications and therapeutic potential
Ana Marta Gonçalves, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, University of Coimbra
Eugénia Carvalho, CNC
Ana Marta Gonçalves concluded her PhD in Biology, specialty in Ecology, in 2011 at University of Coimbra, Portugal, in collaboration with Ghent University, Belgium. Currently she is an Auxiliary Researcher at MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, University of Coimbra. Member of the Scientific Council of the Institute for Interdisciplinary Research of University of Coimbra (IIIUC) since 2016 and member of the Specialized Scientific Council commissions of IIIUC; Directive Board member of the Research Unit MARE and General Assembly representative of MARE in EuroMarine and MARS networks. Associate member (contact person) of MARE at International Post-graduation programmes and Focal Point in the Regional Centre Ocean Teacher Global Academy Consortium (Portugal). Member of the Editorial Board of index journals; Member of SETAC, AIL and SIBECOL societies; Chair of the SETAC Europe Education Committee. Develops her expertise in the evaluation of biochemical pathways and the impacts of stressors in aquatic species to assess and improve the health status of the ecosystems and human beings. Her interests are also focused on the valorisation of marine resources and their applications in the industrial sector, such as food. Sustainable and healthy food products from marine resources (seaweed) are developed for a premium diet with appropriate nutritional balance and potential functional benefits based on a circular economy production. Based on the response of aquatic species to stressors and on the mode of action, her studies also highlight the best biomarker to function as early warning indicators. These tools can be used to monitor water changes and provide a broad measure of the impacts, with particular interest to the management of aquatic systems. This approach allows to assess the body condition of the individuals and to characterize the diet food source.