Armando Venâncio

Associate Professor



Career

  • Since  2010: Associate Professor, Universidade do Minho

Qualifications

  • 1996: PhD in Engineering Sciences, Universidade do Minho

Roles and Responsibilities

  • Since  2016: Member of Program Studies Steering Committee, PhD Program in Chemical and Biological Engineering
  • 2012 - 2016: Head of Department, Department of Biological Engineering
  • 2010 - 2011: Member of the Pedagogic Council, Universidade do Minho
  • 2010 - 2011: Member of the Scientific Steering Committee of Department, Department of Biological Engineering
  • 2010 - 2012: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • 2007 - 2011: Program Director, Integrated Master in Biological Engineering
  • 2008 - 2014: Member of the Editorial Board of "Journal of Applied Microbiology"
  • 2008 - 2014: Member of the Editorial Board of "Letters in Applied Microbiology"

Honors and Awards

  • 2015: Aflatoxins Detoxification by Gamma Irradiation. Best Poster Presentation Prizes: Session 1 - Industrial and Food Microbiology Biotechnology - Microbiotec15


Courses

  • Science and Food Engineering ( Integrated Master in Biological Engineering )
  • Separation Processes I ( Integrated Master in Biological Engineering )
  • Bioprocess Engineering ( Master Program in Bioengineering )
  • Separation Processes and Enzyme Technology ( Master Program in Biotechnology and Bioentrepreneurship in Aromatic and Medicinal Plants (ECUM) )
  • Bioproduts Separation and Purification ( Integrated Master in Biomedical Engineering )
  • Projet of Biological Engineering ( Integrated Master in Biological Engineering )
  • Food Hygiene and Safety ( Integrated Master in Biological Engineering )
  • Process Engineering Design ( Integrated Master in Biological Engineering )


Projects


Research Students


Recent Publications

1
Gamma irradiation effects on ochratoxin A: degradation, cytotoxicity and application in food
  • Food Chemistry, 240, 463-471, 2018
2
Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor
  • Bioprocess and Biosystems Engineering, 40(7), 1123-1132, 2017
3
Optimization of lipase production by Aspergillus ibericus from oil cakes and its application in esterification reactions
  • Food and Bioproducts Processing, 102, 268-277, 2017
4
Ozone against mycotoxins and pesticide residues in food: Current applications and perspectives
  • International Food Research Journal, 23(6), 2545-2556, 2016
5
Inhibitory effect of essential oils on growth and on aflatoxins production by Aspergillus parasiticus
  • World Mycotoxin Journal, 9(4), 525-534, 2016
6
  • Villani, Alessandra; Moretti, Antonio; De Saeger, Sarah; Han, Zheng; Di Mavungu, Jose Diana; Soares, Célia; Proctor, Robert H.; Venâncio, Armando; Lima, Nelson; Stea, Gaetano; Paciolla, Costantino; Logrieco, Antonio F.; Susca, Antonia
A polyphasic approach for characterization of a collection of cereal isolates of the Fusarium incarnatum-equiseti species complex
  • International Journal of Food Microbiology, 234, 24-35, 2016
7
Simultaneous Determination of Deoxynivalenol, Deoxynivalenol-3-Glucoside and Nivalenol in Wheat Grains by HPLC-PDA with Immunoaffinity Column Cleanup
  • Food Analytical Methods, 9(9), 2579-2586, 2016
8
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation
  • Journal of the Science of Food and Agriculture, 96(10), 3583-3589, 2016
9
Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation
  • Bioresource Technology, 214, 737-746, 2016
10
Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters
  • International Biodeterioration and Biodegradation, 110, 16-23, 2016
11
A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes
  • Critical Reviews in Food Science and Nutrition, 56(2), 249-265, 2016
12
Zearalenone and its derivatives α-Zearalenol and β-zearalenol decontamination by Saccharomyces cerevisiae strains isolated from bovine forage
  • Toxins, 7(8), 3297-3308, 2015
13
Enhancing the bioconversion of winery and olive mill wastes mixtures into lignocellulolytic enzymes and animal feed by Aspergillus uvarum using a packed-bed bioreactor
  • Journal of Agricultural and Food Chemistry, 63(42), 9306-9314, 2015
14
Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines
  • International Journal of Food Microbiology, 188, 45-52, 2014
15
Irradiation for mold and mycotoxin control: a review
  • Comprehensive Reviews in Food Science and Food Safety, 13(5), 1049-1061, 2014
16
Screening of winery and olive mill wastes for lignocellulolytic enzyme production from Aspergillus species by solid-state fermentation
  • Biomass Conversion and Biorefinery, 4(3), 201-209, 2014
17
Integrated use of residues from olive mill and winery for lipase production by solid state fermentation with Aspergillus sp.
  • Applied Biochemistry and Biotechnology, 172(4), 1832-1845, 2014
18
Description of a strain from an atypical population of Aspergillus parasiticus that produces aflatoxins B only, and the impact of temperature on fungal growth and mycotoxin production
  • European Journal of Plant Pathology, 139(4), 655-661, 2014
19
Interaction with Penicillium expansum enhances Botrytis cinerea growth in grape juice medium and prevents patulin accumulation in vitro
  • Letters in Applied Microbiology, 56(5), 356-360, 2013
20
Incidence and diversity of the fungal genera Aspergillus and Penicillium in Portuguese almonds and chestnuts
  • European Journal of Plant Pathology, 137(1), 197-209, 2013
Full List