ELISABETTA BRAVI

Dr. Elisabetta Bravi has a Master's Degree in Chemistry and Pharmaceutical Technologies and obtained her Ph.D. degree in Food Biotechnology from the University of Bologna (Italy). She is a Research Fellow at the Italian Brewing Research Centre (CERB), Perugia, Italy. She holds the role of head of the Research and Development area of CERB, and she is the deputy quality manager of CERB. Her main research activities deal with the food processes and characterization of food products, bakery products, and functional and gluten-free products and the study of the malting and brewing process. Her research is focused on the innovation and quality control of foods, beverages, and their raw materials, the improvement of the sensory properties, antioxidant activity, and nutritional value of foods, the concentration and extraction of antioxidant compounds through the use of mild technologies, and the upcycling of brewing by-products for the production of functional foods. She is the author of 30 scientific publications in International and National journals.

Title:

"USE OF QUINOA (Chenopodium quinoa Willd.) FOR THE PRODUCTION OF GLUTEN-FREE SHORTBREADS"