Celso Luiz Moretti
Agriculture
Embrapa
Brazil
Biography
He has a degree in Agronomy from the Federal University of Viçosa (1990), specialization in production engineering from the Federal University of Santa Catarina (2003) and a Ph.D. (1998) in Phytotechnology (Plant Production) at the Federal University of Viçosa. He is currently a researcher at the Brazilian Agricultural Research Company, a visiting professor at the Department of Horticulture at the University of Florida, Gainesville, USA, since 2006, a postdoctoral associate professor and professor at the Department of Human Nutrition at the University of Brasilia and an honorary professor of the Department of Agroindustry of the Universidad Nacional del Santa (Peru), since 2010. He was a visiting professor at the Faculty of Agricultural Engineering of the State University of Campinas (UNICAMP) between 2002 and 2005. He is an ad-hoc advisor to the CNPq and several technical-scientific journals such as the Journal of the Science of Food and Agriculture, HortTechnology, Brazilian Horticulture, Food Science and Technology, Science and Agrotechnology, Rural Science and the Brazilian Storage. He was an associate editor of Horticultura Brasileira between 2001 and 2005. He was an ad-hoc consultant for several research, teaching and extension institutions such as CAPES, FAPESP, FAPEMIG and FAP-DF. In 2004 he was a consultant to the United Nations Development Program (UNDP) for China. He was a consultant for the Regional Fund for Agricultural Technology (FONTAGRO), the Inter-American Development Bank in 2007, and the Ministry of Agriculture and Rural Development of Colombia in 2008. He was General Manager of Embrapa Hortaliças, in Brasília, DF, from August 2008 to March 2013. He is currently Head of the Research and Development Department of Embrapa.
Research Interest
Celso Luiz Moretti has experience in Food Science and Technology, with emphasis on Post-Harvest Physiology, working mainly in the following subjects: quality, vegetables, post-harvest, storage, food safety, traceability, bioactive compounds and minimum processing.
