Luis Antonio Minim holds a bachelor’s degree in food engineering from the Universidade Federal de Viçosa, master’s degree and PhD  in food engineering from Universidade Estadual de Campinas. He is currently Associate Professor IV of Federal University of Viçosa. He is graduate program coordinator (MSC and PhD) in food science and technology-UFV and coordinator of the development lab and process simulation and coordinator. He has experience in the area of food science and technology, with emphasis on food engineering, working mainly on the following subjects: phase equilibrium in aqueous two-phase systems and processes adsortives; purification of biomolecules by liquid extraction, saparation by membranes ans adsortives processes; cheese whey proteins and their rheological and functional properties.