Felicidad Ronda


She is currently Full Professor of Food Technology at the Higher Technical School of Agricultural Engineering of the University of Valladolid (Spain). Her curriculum is strongly marked by her professional activity developed during 15 years in an industrial R&D Laboratory before starting her academic activity at the University in 1999. She is leader of the PROECEREALtech Research Group (http://procerealtech.uva.es/) whose work focuses on the study of food ingredients (mainly cereals, pseudocereals and derivatives) from the physical, chemical, functional and nutritional point of view to identify their suitability for the development of new food products with higher added value, nutritionally improved, safer, with longer shelf life and suitable for vulnerable populations or with special needs (in particular gluten-free products). She is an expert in food engineering and the measurement of physical properties, effects on phase transitions, rheological properties of doughs and gels, and their correlation with the physico-chemical and sensory quality of final products. She has been Director of the Master in Food Quality, Development and Innovation at the University of Valladolid, from the design and verification of its curriculum (2009) until September 2020. She has participated in 16 public funded research projects, been principal investigator in eight of them (European, national and regional). She has also worked on numerous knowledge transfer projects to industry (32 business contracts). As a result, she has published: 94 scientific articles, of which 55 are indexed in the JCR; 130 communications to congresses, of which 96 are international and 7 books and book chapters. She has supervised five doctoral theses that have already been defended and obtained the highest qualification, and another five in progress; 50 Final Degree Projects and 56 Master's Theses. Her current projects focus on improving the quality of cereal and pseudocereal-based products through the use of new (whole) grains with high intrinsic nutritional value and their physical modification by means of emerging technologies (clean label) to adapt their functionality to the requirements needed for the development of high quality foods.