- bran and fiber functionality in bakery products

- valorisation side-streams (https://topsectoragrifood.nl/project/af-18042-sustainable-polysaccharide-protein-rich-ingredients-from-natural-and-mild-treatments/

- food reformulation for improved quality and health (https://research.wur.nl/en/projects/dfi-af18006b-how-low-can-you-go-bo-46-003-001)

- Climate Resilient Crops for improving sensorial and nutritional of (gluten-free) bakery products (https://leap.iamb.it/?page_id=329)

- Enhancing techno-functionality and nutritional properties of cereal raw material via microbial fermentations (https://www.zonmw.nl/nl/onderzoek-resultaten/gezondheidsbescherming/programmas/project-detail/jpi-hdhl/food-fermentation-for-purpose-health-promotion-and-biopreservation-longlife/)

- food reformulation and impact on blood glucose and short-term well-being (https://kia-landbouwwatervoedsel.nl/19138-2/)

PhD, Cereal Sciences and Technology, University College Cork, Ireland

MSc Food Science and Technology, University of Bologna, Italy