Alessandra Marti

About her:

Alessandra Marti is an Associate Professor at the Department of Food, Environmental and Nutritional Sciences (DeFENS) at the Università degli Studi di Milano, Italy.

Her main research activity focuses on understanding the effects of processing on the interactions among starch, protein, fiber and water - the main components in grains and related products – as well as their role on the quality of  final products with particular attention to bread and pasta. A multidisciplinary study is usually adopted in order to provide an in-depth overview of the macromolecular organization in cereal products. A.M. is involved in the development of fiber-enriched products, gluten-free products and in the exploitation optimization of legumes, minor cereals, pseudocereals, and perennial crops.

She has authored 66 peer-reviewed articles and 6 book chapters and has presented several oral communications at international scientific meetings.

About her talk:

"Insights on wheat quality evaluation along the value chain"

Over the decades, meeting the needs of the players of the grain value chain has been the driving force to optimize and/or develop new rheological tests. Focus will be on the strengths and weaknesses of rheological tests and their application along the wheat value chain for predicting the relation between dough rheology and product quality.