Vildes Maria Scussel

Post-Docs: Italy - FAO/WHO (Brazil Nuts Quality Prevention & Food Security in Africa) Rome (2011); Finland - EVIRA (Multi-toxins and Masked Toxins by QTOF-LC/MS) Helsinki (2008); The Netherlands - VWA (Multi-toxins by LC-MS Tandem) Amsterdam (2005); Japan - JICA/MAPA (Sampling Plans and Mycotoxin Detection) Kobe (2001). PhD on Food Science (Pesticide Residues and Degradation During Storage of Cuccurbits) - FSTD, Faculty of Agriculture, Food and Fisheries, University of Reading, Reading, England (1995); MSc on Food Science (Micotoxins in Peanut Products and Storage Factors for Prevention), FEAA, UNICAMP (State University of Campinas), Campinas, Sao Paulo, Brazil (1983). LATINAMERICAN SOCIETY OF MICOTOXICOLOGY (SLAM); SC Director of the BRAZILIAN SOCIETY OF POST-HARVEST (ABRAPOS); cientific member of the BRAZILIAN SOCIETY OF MAIZE AND SORGHUM (SBMS); coordenator of the Laboratory of Micotoxicology and Food Contaminant (LABMICO); project member of the National Council for the Development of Science and Technology (CNPq) ; counselor on Food Additives and Contaminants of the NATIONAL AGENCY FOR SANITARY SURVEILLANCE (ANVISA), president of the BRAZILIAN SOCIETY OF MYCOTOXICOLOGY AND QUALITY GRAIN STORAGE (ABMAG), consulting member of the FAO/WHO Food Additives and Contmainants Group (Joint of Expert Committee on Food and Additives - JECFA). Professor (Food Toxicology / Food Mycotoxins / Food Contaminat Anaçysis / Food Biochemistry disciplines) and Lecturer of the Federal University of Santa Catarina - UFSC/CA/CAL-PGCAL (Food Science Program); post-grad lecturer (Grain Storage Quality ); visiting professor of the Catholic University of Toledo - PUC/PR-Toledo; visiting professor of the Faculty Assis Gurgacz and of the University Center Filadelfia. Expertise on Food Science and Technology field: FOOD TOXICOLOGY - mainly on the following: contaminants (mycotoxins/pesticides/polyciclic aromatic hydrocarbons) - SAFETY/QUALITY of grain & nuts storage (wheat / maize / barley / soy / rice / cocoa / Brazil nut). PREVENTION / CONTROL & DECONTAMINATION METHODS for MYCOTOXINS & PESTICIDE residues (green methods) in food as well as FIELD & STORAGE FUNGI growth. CNPQ Reseracch Groups Co-ordenator: (a) Food/grains Safety and Water e (b) Quality of Nuts.

graduation at Farmacia e Bioquimica - Tec.Alimentos from Universidade Federal de Santa Catarina (1975), graduation at Ciência e Tecnologia de Alimentos from Universidade Federal de Santa Catarina (1977), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1983) and doctorate at Ciencia de Alimentos from University of Reading (1995). He is currently full professor at Universidade Federal de Santa Catarina. Has experience in Science and Technology of the Food, acting on the following subjects: micotoxinas, alimentos, fungos, milho and ozônio.