Eduardo Vicente

Graduated in Biological Sciences from the State University of Londrina (1988), master's degree in Food Science from the State University of Campinas (1993), and a Ph.D. in Food Science from the State University of Campinas (2001). He was Division Technical Director of the Food Science and Quality Center from 12/2008 to 01/2019. He is currently Scientific Researcher VI at the Food Science and Quality Center at the Food Technology Institute. He has extensive experience in analytical techniques such as liquid chromatography and gas chromatography-mass spectrometry. Works in food analysis, emphasizing the following topics: physical-chemical analysis, additives, pesticide residues, mycotoxins, and toxic compounds formed during food processing - polycyclic aromatic hydrocarbons, furan, chloropropanol esters (3-MCPDE and 2- MCPDE) and glycidol esters (GE). (Source: Lattes Curriculum)