Antonio Sampaio Baptista

graduate at Agronomia from Universidade do Estado de Santa Catarina (1996), master's at Agronomy from Universidade de São Paulo (2001) and ph.d. at Ciências from Universidade de São Paulo (2005). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: leveduras, aflatoxinas, controle, micotoxinas and probiótico. (Source: Lattes Curriculum)