Cristina Rosell

About her:

Cristina M Rosell is a Full Research Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). In 2015 she was appointed Director of IATA. She is also an Associated Professor of the University of Valencia (UV). She has been involved in numerous National, European and International research projects related to cereals and baked goods. She developed an extensive activity in transferring knowledge through a close cooperation with stakeholders mainly dealing with the inclusion of cereals in the human diet through developing innovative and sensory accepted cereal based products based on comprehensive utilisation and rational modulation of their biochemical and rheological properties. She is the President of Spanish Association of Cereal Science and Technology (AETC). Regarding scientific activities, she has more than two hundred international peer reviewed scientific publications and book chapters on the cereals topic. Main research topics include: to enhance the marketability and healthfulness of cereals and grains commodities and processed products to meet consumer and producer demands. Biochemistry, rheology, quality and nutritional attributes, and consumer preferences are main areas of research. A holistic approach is applied in all the research projects.

About her talk:

“Role of rheology as quality predictor in gluten free based foods”

If you are interested in learning about the rheology of gluten free doughs and breads and the fundamental basis of their functionality, this talk cannot be missed. This is the place to discuss if rheology can predict the quality of the gluten free breads.