Maria Santamaria & Dr Raquel Garzon

Maria Santamaria is a PhD student at the Institute of Agrochemistry and Food Technology (IATA, CSIC, Spain). She holds a BSc in Food Science and Technology and a MSc in Food Science and Engineering. The objective of her thesis is to study the impact of the microstructure and rheological behavior on the enzymatic hydrolysis of starch gels to understand the glycaemic response of starch-based matrices. She is working at the cereal and cereal-based products laboratory under the supervision of Professor Cristina M. Rosell (Professor at IATA and Head of Department, Food and Human Nutritional Sciences, University of Manitoba, Canada) and Dr Raquel Garzon (Research Assistant, Food Science Department, IATA). Their work is focuses on technological and nutritional improvements of cereal-based products to satisfy consumer demands and industry challenges.