Cristina Rosell

Dr. Cristina Rosell is a Professor and Head of the Department of Food and Human Nutritional Sciences at the Faculty of Agricultural and Food Sciences, University of Manitoba. Her research focuses on grain-based food innovation, starch properties, and sustainable bakery processes.

• Education: PhD and BSc in Pharmacy from Universidad Complutense de Madrid, Spain

Dr. Rosell specializes in cereal science, enzymatic food modification, and gluten-free product development. Her current projects include optimizing bakery processes with computational tools, tracing rice supply chains via blockchain, and integrating bioactives into gluten-free foods. Her work bridges food chemistry, nutritional science, and industrial bakery technology.

Her recent research trends emphasize gluten-free bread using legume and root starches, starch-plant compound interactions, and sustainable food processing via microwave-assisted extraction, high-pressure treatments, and fermentation. Key subfields include dough rheology, polyphenol bioactivity, and techno-functional ingredient development.

Dr. Rosell’s teaching includes graduate seminars in food science (HNSC 7130). She supervises graduate students in breadmaking, starch hydrolysis, and functional food design. Her lab explores grain quality, enzymatic treatments, and bakery product optimization through interdisciplinary approaches combining chemistry, nutrition, and process engineering.