José Guilherme Prado Martin

Bachelor's and Degree in Biological Sciences (Universidade Estadual Paulista (UNESP). Master and Doctor in Food Science and Technology (Luiz de Queiroz School of Agriculture - ESALQ/USP). He is currently a visiting researcher at the Agriculture and Food Development Authority (TEAGASC), Ireland, under the supervision of Dr. Paul Cotter (Program Capes Print Edital 41/2017). Associated Professor at the Department of Microbiology at the Federal University of Viçosa (DMB/UFV). Creator and Head of the Laboratory of Microbiology of Fermented Products (FERMICRO/UFV). He is a PhD and Masters advisor in the Postgraduate Program in Agricultural Microbiology at UFV. Coordinator of the Research Group on Fermented Food Microbiology at UFV and collaborator of the Research Group on Food Technology at the Federal University of Santa Catarina (UFSC). Editor of the textbook "Microbiology of Fermented Foods" (Editora Blücher, 2022). Editor of the book "Trendin Topics on Fermented Foods" (Springer Nature Publisher) (2024) Coordinator of the Study Group on Agricultural Microbiology (NEMA/UFV). Member of the Health Safety Committee of the International Dairy Federation (FIL/IDF) Brazil. Reviewer of national and international scientific journals, including International Journal of Food Microbiology, Plos One and Probiotics and Antimicrobial Proteins. He has participated as a technical judge in national and international artisanal cheese competitions. Areas of expertise: Food Microbiology, Fermented Food, Fermented Products Microbiota. (Source: Lattes Curriculum)