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Margarida Liz

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Research Interests
Sustainable diets
Dietary patterns
Food environment
Food literacy
Food waste

BSc in nutrition sciences (2009) and PhD in food consumption and nutrition sciences (2014) at the University of Porto. Assistant Professor at Coimbra Health School – Polytechnic University of Coimbra.

Nutritionist at Porto City Council between 2010 and 2019 (Department of Education). Collaboration in various training actions, promoted by different organisations, in the areas of food service and catering and community nutrition and public health.

Co-author of the manual “Pesos e porções de alimentos” (1st, 2nd and 3rd editions). Member of the team responsible for updating the IT tool School Meals Planning and Evaluation System (SPARE) (2nd edition).

The main research areas are sustainable diets, dietary patterns, school meals, food waste, food consumption and food labelling, in which she has published 16 scientific Scopus articles, 12 articles in journals indexed in other scientific databases, 38 abstracts in scientific conference indexed abstract books and 44 abstracts in non-indexed abstracts books. Supervision of 13 master’s theses (food consumption and nutrition, catering and food service, public health and community nutrition). Supervision of the research project and curricular internship of 34 students in nutrition sciences and dietetics and nutrition.

Specialist Professional by “Ordem dos Nutricionistas” in Catering and Food service.

Teaching

Assistant Professor at Coimbra Health School – Polytechnic University of Coimbra (March 2022-present)

Assistant Professor at the University of Trás-os-Montes and Alto Douro (October 2019 – February 2022).

Visiting Assistant Professor at the School of Biotechnology of the Portuguese Catholic University (September 2016 – September 2019)

Visiting Assistant Professor at the Faculty of Nutrition and Food Sciences of the University of Porto (December 2010 – July 2018)
Main Publications

Silva SS, Pereira AC, Marques B, Liz Martins M. Inadequacy of Meals Served and Food Waste in a Portuguese University Canteen. Sustainability 2024, 16, 4317. https://doi.org/10.3390/su16104317.

Abreu S, Liz Martins M, Morais C. Wine consumption and health: The dilemma. Advances in Botanical Research. Academic Press, 2024, ISSN 0065-2296. https://doi.org/10.1016/bs.abr.2024.07.003.

Liz Martins M, Tepper S, Marques B, Abreu S. The SHED Index: A Validation Study to Assess Sustainable HEalthy Diets in Portugal. Nutrients. 2023;15(24):5071. doi:10.3390/nu15245071.

Abreu S, Liz Martins M. Cross-Classification Analysis of Food Products Based on Nutritional Quality and Degree of Processing. Nutrients. 2023;15(14):3117. doi:10.3390/nu15143117.

Martinho N, Cheng L, Bentes I, Teixeira CA, Sousa Silva S, Liz Martins M. Environmental, Economic, and Nutritional Impact of Food Waste in a Portuguese University Canteen. Sustainability. 2022; 14: 15608. doi:10.3390/su142315608.

Pires I, Machado J, Rocha A, Liz Martins M. Food Waste Perception of Workplace Canteen Users—A Case Study. Sustainability. 2022; 14: 1324. doi:10.3390/su14031324.

Liz Martins M, Henriques A.S., Rocha A. Evaluation of Food Waste at a Portuguese Geriatric Institution. Sustainability. 2021; 13: 2452. doi:10.3390/ su13052452.

Liz Martins M, Rodrigues SS, Cunha LM, Rocha A. School lunch nutritional adequacy: what is served, consumed and wasted. Public Health Nutr. 2021;24(13):4277-4285. doi:10.1017/S1368980020004607.

Liz Martins M, Rodrigues SSP, Cunha LM, Rocha A. Factors influencing food waste during lunch of fourth-grade school children. Waste Manag. 2020; 113:439-446. doi:10.1016/j.wasman.2020.06.023.
Research Projects

2021-2022. R&D Project “SoilRec4+Health – Soil recover for a healthy food and quality of life”, funded by NORTE-45-2020-75, Sistema de Apoio à Investigação Científica e Tecnológica – “Projetos Estruturados de I&D&I”- Horizonte Europa.

2020. Project “Summer with science” – Ecocampus Living Lab – Education for sustainable development – PS0262. Funding entities: Foundation for Science and Technology (FCT) and Directorate General of Higher Education (DGES).

2015. R&D Project “Capacity building of health professionals in nutrition in senior age: a holistic approach: PRONUTRISENIOR”: funded by EEA Grants (project reference: 81 NU5).