Annalisa Romano

About her:

Annalisa Romano is Researcher at Department of Agricultural Sciences, at the Università degli Studi di Napoli Federico II, Italy. She is also Manager of “Food Technologies” section at the CAISIAL, Academic Centre of food innovation and development of food industry - Università degli Studi di Napoli Federico II, Italy. The objectives of her research activities are the study of the functional role of ingredients in development of new products and processes and food structure-performance relationship with particular attention to bakery products. She is author of 46 peer-reviewed publications on Food modelling and processing, Food engineering, food structure-performance relationship, of 1 book chapter and 1 book about The Neapolitan Pizza.

About her talk:

"Use of quinoa (chenopodium quinoa willd.) flour as ingredient in gluten-free bread formulation”

The potential health benefits of quinoa (Chenopodium quinoa Willd.) have been extensively reviewed in recent years. In this presentation, we will show recent results on development of a gluten-free bakery product exclusively based on quinoa flour.