CAROLA CAPPA

Dr. Carola Cappa is an Assistant Professor in Food Confectionary Science and in Food Service and Management at the Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan (Italy). Previously, she was Research Associate at the Department of Food Science & Human Nutrition (FSHN), Michigan State University (East Lansing, Michigan). Carola Cappa obtained her PhD degree in Food Innovation and Technology from the University of Milan (Italy) and during her PhD program she was Visiting Researcher at the Center for Nonthermal Processing of Food at Washington State University (Pullman, WA, USA). Teaching activities focus on confectionary and cereal science and on the physical phenomena and transformations occurring during food production and service. Research activity mainly concerns the influence of formulation and technological process on product quality, with expertise in high hydrostatic pressure and extrusion techniques. Valorisation of co-products and of alternative protein ingredients to optimize the texture of bakery products, fruit jellies, and non-conventional fresh pasta is one of the research areas. A combined approach of chemical and enzymatic techniques, rheological tests and image analysis is adopted. Uni- and multivariate statistical analyses and Design of Experiment techniques are applied for product development studies. She involved in several national and international research projects, and she is author/co-author of 34 publications indexed in Scopus, with 720 citations and an h-index of 16.

Title:

"Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix"