M.cristina Molina Rosell

Biography

She is the President of Spanish Association of Cereal Science and Technology (AETC), member on the board of Spanish Foundation for the Celiac Disease, member of the American Association for Cereal Chemists (AACC). Her involvement in Cereal Science and Technology is extended to standardization being the President of the Subcommittee of Cereals and Derivatives of AENOR (Spanish Body of Standardization), the Spanish representative in the International Standardization Organization (ISO) and European Standardization Committee (CEN) for Cereals and derivatives.

Research Interest

the mission of my group is to enhance the marketability and healthfulness of cereals and grains commodities and processed products. Cereal grains, any other source of flour, starches and proteins are the focus of this research. Both fundamental and applied research approaches are being used to scientifically develop new added –value products and give solutions to meet consumer and producer demands for quality, healthy, nutritious and sensory acceptable baked products. Biochemistry, rheology, quality and nutritional attributes, and consumer preferences are main areas of research. A holistic approach is applied in all the research projects. I welcome enquiries from highly motivated students willing to be involved in Cereals and Grains Science with my team and to pursue a Ph.D degree, as well as from talented postdoctoral researchers wishing to make a stay in Spain.