Full Product Details
Author: Fatma Boukid, Ph.D. (ClonBio Group Limited, Ireland) ,
Cristina M. Rosell (Full Professor and Head, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada) ,
Nicola Gasparre (Post-Doctoral Fellow, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada)
Publisher: Elsevier Science Publishing Co Inc
Imprint: Academic Press Inc
Weight: 0.450kg
ISBN: 9780443160172
ISBN 10: 0443160171
Pages: 576
Publication Date: 30 May 2024
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
Author Information
Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of ""ProFuture"" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled ""Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine"". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division). Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic. He received the M.Sc. in Food Science and Human Nutrition from University of Milan and the Ph.D. in Food Science from University of Valencia. During his pre-doctoral stage, he has been working at the IATA-CISC and the United States Department of Agriculture (USDA) (Albany, California, U.S.A.). Through the internship at Royal DSM (Delft, Netherlands), he focused on the high-moisture shear processes involved in the protein texturization
