Cuevas Rosa Paula

Biography

"Rochie’s research focuses on sensory profiling of rice, leading a panel of rice tasters that aims to find words to describe the nuances of sensory properties of rice grains. The team of rice tasters aims to help breeders screen for rice that pass quality benchmarks and in pushing the understanding of grain quality forward. Rochie also looks into grain components associated with textural attributes and into novel ways of quantifying parameters that describe texture of cooked rice. Rochie began her career at the International Rice Research Institute in 2002, conducting molecular biology experiments in the screenhouses of Plant Breeding, Genetics, and Biotechnology (PBGB). After this brief stint in molecular biology, she worked as a quality assurance supervisor at the Antonina Industrial Corporation. There she was exposed to the importance of quality in food manufacturing. She brought her interest in food quality when she returned to IRRI in 2004 at the Grain Quality and Nutrition Center (GQNC) where she began learning how to characterize starch structure"

Research Interest

Crop and Environmental Sciences