Alessandra Marti

About her:

Alessandra Marti is an Associate Professor at the Department of Food, Environmental and Nutritional Sciences (DeFENS) at the Università degli Studi di Milano, Italy.

Her main research activity focuses on understanding the effects of processing on the interactions among starch, protein, fiber and water - the main components in grains and related products – as well as their role on the quality of final products with particular attention to bread and pasta. A multidisciplinary study is usually adopted in order to provide an in-depth overview of the macromolecular organization in cereal products. A.M. is involved in the development of fiber-enriched products, gluten-free products and in the exploitation optimization of legumes, minor cereals, pseudocereals, and perennial crops.

She has authored 66 peer-reviewed articles and 6 book chapters and has presented several oral communications at international scientific meetings.

Her talk:

"Gluten-free pasta: ceral vs pulses; what to know"