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Prof. Dr. Cristina Rosell

Area V. Food Product Development and Sensory Evaluation.

⟵ LATIN FOOD 2022 / SPEAKERS

University of Manitoba, Canada.

Cristina Rosell is Professor and Head of the Department of Food and Human Nutritional Sciences, she has a PhD and BSc in Pharmacy from Universidad Complutense de Madrid, Spain. Her research focuses on design and development of innovative foods based on grains, she has a h-index of 83 and more than 20910 citations. Investigations have been conducted in the following areas:

• Quality assessment of cereals and other grains
• Starch physical properties in foods
• Enzymatic treatments in food innovation
• Doughs and bakery products
• Properties of grains based foods

Porfessor Cristina Rosell current research projects are:

• Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
• Tracing rice and valorizing side streams along Mediterranean blockchain
• Integrating phlorotannins and starch into healthy gluten free food with potential in the management of glycemic response