Armando Venâncio is an Associate Professor of the School of Engineering, University of Minho, Portugal, where he is engaged in teaching courses in the Master degrees in Chemical and Biological Engineering, in Biomedical Engineering, in Food Science and Technology, and in Biotechnology. He is currently the Degree Director of the MSc in Food Science and Technology, and the Head of the Department. He is a permanent member of CEB-UMinho, with the main research topics focused on food mycology, and on the evaluation and management of mycotoxins in the food chain, where strategies for the prevention of mycotoxin accumulation and for its degradation are studied. He has published about 100 scientific papers in international peer-reviewed journals.