Mauro Furtado, Centro de Ciencias Exatas e Tecnologicas, Brazil

    Mauro Graduated in Engineering and Food Technology from Federal University of Viçosa (1978). He has a Master of Science and Food Technology, and a Ph.D in Food Science. He is currently a Titular Professor at the Federal University of Viçosa, Brazil, responsible for the courses of Cheese Processing, since 1982. He has experience in the Science and Food Technology, with emphasis on dairy technology, working mainly in dairy products, with emphasis on cheese processing and projects and installation of dairy industries. He worked for 4 years as Director of International Affairs for Federal University of Viçosa, prioritizing the establishment of agreements and partnerships with several foreign universities. International experience includes participation in the Graduate Program at the University of Cordoba, in Monteria, Colombia, lecturing in a cheese technology course. In Cusco, Peru, he has participated as technical advisor in the area of cheeses. He has been in Algeers twice, working on establishing of cooperation agreements and lecturing cheese technology course in Institut Technique dês Elevagens (ITELV). He has participated in the last 30 years as a judge in the National Contest of Dairy Products, in Instituto de Laticínios Cândido Tostes (ILCT), Juiz de Fora – MG, Brazil, judging several types of cheeses marketed in the country and has promoted events such as Commented Tasting of Cheeses. Technical consultant in the area of cheeses for the national dairy industries, working in the development of new technologies and quality control of cheeses.