Dr. Carvalho received his Pharmacy and Biochemistry degree in Brazil at the Universidade Federal de Juiz de Fora (UFJF). Antônio is currently an Associate Professor in the UFV Department of Food Technology. He has experience in the area of food science and technology working mainly on the following themes: technology and microbiology of milk and dairy products, use of co-products serum and buttermilk, development of functional dairy products, legislation and inspection of dairy industries, taxonomy of lactic acid bacteria.