Cristina M Rosell
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). She was Director of IATA during the period 2015-2019, leading one of the top 5 institutes dedicated to food research and innovation in Spain.
She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). During her career she has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US) and Associated Professor of the University of Valencia (UV). She has been involved in numerous National (Spanish Ministry of Science and Technology), 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), 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.
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.