VALERIA IMENEO 

Dr. Valeria Imeneo is a Research Fellow at the Department of Food, Nutritional and Environmental Sciences (DeFENS) at the University of Milan (Italy). She is working on the technological characterization of nut and legume flours typical of the Mediterranean area, the evaluation of the effect of heat treatments on structure and technological properties of the flours and the development and optimisation of gluten-free fresh and dry pasta with high added-value. This research is part of the European project LOCALNUTLEG, financed by the European Union PRIMA initiative. Valeria Imeneo got her PhD degree in Food Science and Technology at the “Mediterranea” University of Reggio Calabria (Italy) in collaboration with the University of Lleida—Agrotecnio CERCA Center, Department of Food Technology (Spain). During the PhD, her research was focused on the valorisation of lemon and red onion processing by-products through the extraction of antioxidant and antimicrobial compounds and their use as ingredients in the formulation of new foods and edible coatings. She was authored and co-authored of some scientific papers (7 total publications and 66 times cited) and she attended different conferences, including the 35th EFFoST International Conference 2021 in Lausanne (Switzerland) presenting a study on the efficacy of a pectin-based coating added with a lemon by-product extract on quality preservation of fresh-cut carrots.

Title:

"Techno-functionality of different legume flours intended for gluten-free applications"