Journal of Food Processing & Technology

Roma Giuliani

Biography

Roma Giuliani is a Researcher in Department of science of agriculture of food of environment,University of foggia, Italy. Her researches have been focused on cereal technology and in particular on formulation of breads with high nutritional value and functional breads. For this purpose she studied the processing conditions and the utilization of non-conventional flour such as lentils, chick pea, rye, oat, rice, buckwheat, focusing her studies on the nutritional and structural characteristics of obtained products. Moreover, she worked on the development of low fat puff pastry without animal and saturated fats. She also collaborates in researches concerning the development and improvement of extrudates product, dried pasta, reuse of wastes of food industries, biodegradable packaging obtained by extrusion-cooking.

Research Interest

Cereal technology and in particular on formulation of breads with high nutritional value and functional breads