LAURA GAZZA
Laura Gazza is a senior researcher at CREA Research Centre for Engineering and Agro-Food Processing in Rome, Italy, with a Master degree in Biological Sciences and a PhD in Plant Biotechnology. For more than 20 years she has been carrying out research activities in the context of national, regional and international projects in collaboration with Universities, research centers and SMEs in the sectors of molecular genetics, biochemistry and technology of cereals (wheat, einkorn, oats and other minor cereals with a reduced or no gluten index such as tritordeum, triticale, sorghum and teff), mainly interested in genes coding for storage proteins, genes and proteins involved in determining the texture of the kernel, genes and proteins involved in celiac disease and gluten intolerances and wheat allergies. She studies and applies innovative processing technologies in pilot plants aimed at obtaining transformed products, mainly pasta, with increased nutritional and health potential. She published more than 70 peer-reviewed scientific papers (HI=21). She is member of the Editorial Board of the Open Access Journals ‘Foods’ and ‘Frontiers in Plant Science’. She is member of the executive board of ‘Associazione Italiana di Scienza e Tecnologia dei Cereali’ (AISTEC), and she is the Italian National Delegate for ICC. From 2017 to 2022, she was Professor of Food Biotechnology at University of Rome “La Sapienza”.
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