António Francisco Henrique Inês is a graduate of Zootechnical Engineering (Animal Science) from the University of Trás-os-Montes and Alto Douro, Vila Real, Portugal, in 1992. He received his “M.S”. degree (PAPPCC) in 1998 and his Ph.D. degree in 2008, from the University of Trás-os-Montes and Alto Douro, Vila Real, Portugal. Present investigation interests are food microorganisms (moulds, yeasts and bacteria) identification and characterization by polyphasic approaches, using both phenotypic and molecular techniques. Selection of wine lactic acid bacteria for MLF (Malolactic Fermentation) unable to produce undesirable compounds such as biogenic amines and ethyl carbamate. Biodestoxification of mycotoxins (ochratoxin A, aflatoxins, zearalenone) by lactic acid bacteria. Chemical characterization of the compounds produced by GRAS (Generally Recognised as Safe) food microorganisms associated to the bioelimination of yeasts and bacteria responsible for undesirable wine aroma compounds. António Inês is an Assistant Professor at the Department of Biology and Environment at the University of Trás-os-Montes and Alto Douro and Researcher in Centre Chemistry of Vila-Real.