Dr. Valéria Aparecida V. Queiroz received the degree in Nutrition from the Federal University of Viçosa (1986), a master’s degree (2004) and a doctorate (2006) in Plant Production from the Universidade Estadual do Norte Fluminense Darcy Ribeiro. She is currently a researcher at Embrapa Milho e Sorgo, working in the area of Food Safety, Nutrition and Health, sub-area of Functional Properties of Food. Its main lines of research are related to food quality, especially corn and sorghum, with an emphasis on mycotoxins in corn and sorghum and evaluation of the nutritional, functional and technological quality of sorghum grains for use in human food.