LORENA SCIARINI

Dr. Lorena Sciarini is a researcher at the Institute of Food Science and Technology Córdoba (ICYTAC, CONICET, Argentina). Her main field of research is the technological quality of gluten-free breads, also considering raw materials and biotechnological processes to improve the nutritional quality of these products. Currently, she has included the study of agroecological cereal production to her field of research. She is an evaluator of both national and international research projects, and since 2012 she is a member of the scientific committee of the international congress of food science and technology (Córdoba Argentina) held every two years in Argentina.