AINHOA VICENTE
Ainhoa Vicente, MSc in Agronomic Engineering, is currently a third-year PhD candidate in Food Science at PROCEREALtech group, University of Valladolid. Her research is based on the physical modification of gluten-free pseudocereal flours by microwave-assisted hydrothermal treatments. She studies the physicochemical, functional and nutritional properties of the native and modified flours and their application in improving the quality of gluten-free breads. Ainhoa complements her doctoral training by teaching at the university courses on the principles of cereal processing and the physical properties of food. She has completed two 3-month international stays during her PhD, at Aristotle University of Thessaloniki (Greece) and Purdue University (IN, United States), the latter thanks to funding obtained after winning the IMFAHE's Excellence Fellowship 2022. She has been awarded with Extraordinary Awards for her bachelor’s and master´s degrees, two research grants (master and PhD), and the AgroBank-UdL Chair “Women in Science” prize for the best master thesis by a female student in the field of Agriculture, Livestock and Food.
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