Summary: Bachelor of Electrical Engineering (Electronics and Telecommunications), MBA of Strategic Management and Marketing, and researcher in Food Science and Technology (Food Safety), at least twenty years experienced in executive management, development and deployment of business strategies, and strong background in project management, industrial technology, marketing (FMCG) and quality assurance. Specialties: Executive and strategic management, transformational leadership, negotiation of agreements and partnerships, conflict mitigation & resolution, team management & performance evaluation, risk assessment & quality assurance in food safety. Research Topic: Consumer behavior concerning food safety - Modelling food safety risk assessment in the home Sergio Motta(1), Steve Flint(2), Paul Perry(3), Alasdair Noble(4) (1) Institute of Food, Nutrition and Human Health, Massey University, New Zealand (2) Institute of Food, Nutrition and Human Health, Massey University, New Zealand (3) School of People, Environment and Planning, Massey University, New Zealand (4) Biometrics Team Leader, NZIPFR ltd, Christchurch, New Zealand Food-borne illnesses are a worldwide public health issue, annually killing approximately two million people. Food producers, manufacturers and retailers carry the main responsibility for food safety and as a result have developed good strategies to ensure safe food. However, food-borne illness occurrences in the home remain a global problem, accounting for up to 55% of outbreaks reported by surveillance authorities, costing hundreds of billions of dollars for governments, companies, and consumers. Several studies have investigated aspects of consumer behavior concerning food safety, mapping practices in the home, but it remains a challenge to obtain a better understanding what is the contribution of each stage of food-handling to food poisoning in the home, and the role of kitchen layout and the use of kitchen appliances in food safety. This study aims at assessing food handling practices in households from Brazil and New Zealand, to provide information for modelling food safety risk assessment at all stages when food is under the control of the consumer, recommendations for improvements on educational campaigns, and kitchen design and appliances to improve food safety. Earlier experience: Food Safety Programme - General Manager (Director) at SENAI-Departamento Nacional April 2005 - August 2011 (6 years 5 months).