Armando Venâncio

Professor Associado




Carreira

  • Desde  2010: Professor Associado, Universidade do Minho

Qualificações

  • 1996: Doutoramento em Ciências de Engenharia, Universidade do Minho

Cargos e Responsabilidades

  • Desde  2016: Membro da Comissão Diretiva de Curso, Programa Doutoral em Engenharia Química e Biológica
  • 2012 - 2016: Diretor de Departamento, Departamento de Engenharia Biológica
  • 2010 - 2011: Membro do Conselho Pedagógico, Universidade do Minho
  • 2010 - 2011: Membro da Comissão Coordenadora de Departamento , Departamento de Engenharia Biológica
  • 2010 - 2012: Membro da Comissão Coordenadora da unidade de I&D , Centro de Engenharia Biológica
  • 2007 - 2011: Diretor de Curso, Mestrado Integrado em Engenharia Biológica
  • 2008 - 2014: Member of the Editorial Board of "Journal of Applied Microbiology"
  • 2008 - 2014: Member of the Editorial Board of "Letters in Applied Microbiology"

Gestão de Laboratórios

Honras e Prêmios

  • 2015: Aflatoxins Detoxification by Gamma Irradiation. Best Poster Presentation Prizes: Session 1 - Industrial and Food Microbiology Biotechnology - Microbiotec15


Cursos

  • Ciência e Engenharia dos Alimentos ( Mestrado Integrado em Engenharia Biológica )
  • Processos de Separação I ( Mestrado Integrado em Engenharia Biológica )
  • Engenharia de Bioprocessos ( Mestrado em Bioengenharia )
  • Processos de Separação e Tecnologia Enzimática ( Mestrado em Biotecnologia e Bioempreendedorismo em Plantas Aromáticas e Medicinais (ECUM) )
  • Separação e Purificação de Bioprodutos ( Mestrado Integrado em Engenharia Biomédica )
  • Projecto Individual em Engenharia Biológica ( Mestrado Integrado em Engenharia Biológica )
  • Higiene e Segurança Alimentar ( Mestrado Integrado em Engenharia Biológica )
  • Projecto em Engenharia de Processo ( Mestrado Integrado em Engenharia Biológica )


Projetos


Alunos de Investigação


Publicações Recentes

1
Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum
  • Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 35(9), 1803-1818, 2018
2
Lipase production by solid-state fermentation of olive pomace in tray-type and pressurized bioreactors
  • Journal of Chemical Technology and Biotechnology, 93(5), 1312-1319, 2018
3
Gamma irradiation effects on ochratoxin A: degradation, cytotoxicity and application in food
  • Food Chemistry, 240, 463-471, 2018
4
Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine
  • Food Research International, 103, 478-491, 2018
5
Toxic reagents and expensive equipment: are they really necessary for the extraction of good quality fungal DNA?
  • Letters in Applied Microbiology, 66(1), 32-37, 2018
6
Mycotoxigenic fungi in plant-based supplements and medicines
  • Current Opinion in Food Science, (In Press), 2018
7
Mediterranean agro‐industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid‐state fermentation
  • Journal of the Science of Food and Agriculture, (In Press), 2018
8
Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum
  • International Journal of Food Microbiology, 264, 31-38, 2018
9
Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor
  • Bioprocess and Biosystems Engineering, 40(7), 1123-1132, 2017
10
Optimization of lipase production by Aspergillus ibericus from oil cakes and its application in esterification reactions
  • Food and Bioproducts Processing, 102, 268-277, 2017
11
Evaluation of Saccharomyces cerevisiae as an anti-fumonisin B1 additive in a horse digestion model
  • World Mycotoxin Journal, 10(2), 121-130, 2017
12
Ozone against mycotoxins and pesticide residues in food: Current applications and perspectives
  • International Food Research Journal, 23(6), 2545-2556, 2016
13
Inhibitory effect of essential oils on growth and on aflatoxins production by Aspergillus parasiticus
  • World Mycotoxin Journal, 9(4), 525-534, 2016
14
  • Villani, Alessandra; Moretti, Antonio; De Saeger, Sarah; Han, Zheng; Di Mavungu, Jose Diana; Soares, Célia; Proctor, Robert H.; Venâncio, Armando; Lima, Nelson; Stea, Gaetano; Paciolla, Costantino; Logrieco, Antonio F.; Susca, Antonia
A polyphasic approach for characterization of a collection of cereal isolates of the Fusarium incarnatum-equiseti species complex
  • International Journal of Food Microbiology, 234, 24-35, 2016
15
Simultaneous Determination of Deoxynivalenol, Deoxynivalenol-3-Glucoside and Nivalenol in Wheat Grains by HPLC-PDA with Immunoaffinity Column Cleanup
  • Food Analytical Methods, 9(9), 2579-2586, 2016
16
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation
  • Journal of the Science of Food and Agriculture, 96(10), 3583-3589, 2016
17
Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation
  • Bioresource Technology, 214, 737-746, 2016
18
Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters
  • International Biodeterioration and Biodegradation, 110, 16-23, 2016
19
A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes
  • Critical Reviews in Food Science and Nutrition, 56(2), 249-265, 2016
20
Zearalenone and its derivatives α-Zearalenol and β-zearalenol decontamination by Saccharomyces cerevisiae strains isolated from bovine forage
  • Toxins, 7(8), 3297-3308, 2015
Listagem Completa de Publicações