Bárbara Biduski

Engenheira de Alimentos pela Universidade de Passo Fundo (UPF) (2013). Mestrado e Doutorado em Ciência e tecnologia de Alimentos (2015 e 2018) pela Universidade Federal de Pelotas (UFPel). Período de doutorado sanduíche na University of Guelph, Canadá, com bolsa do Programa Pesquisador Visitante Especial - PPVEs da Capes. Bolsista de Pós-doutorado (PNPD/Capes) no PPGCTA/UPF (2018-2022). Tem experiência com qualidade reológica de farinha de trigo e produtos de panificação, extração e modificação de amidos de cereais, embalagens ativas, encapsulação de compostos ativos e hidrogéis de amido. Atualmente é Pesquisadora na empresa Teagasc Food Research Center Ashtown (Irlanda) com pesquisa focava em qualidade de farinhas e produtos de panificação.

Graduated in Food Engineering from the University of Passo Fundo (2013). Master and PhD in Food Science and Technology (2015 and 2018), with emphasis on Science and Grain Technology, Federal University of Pelotas (UFPel). PhD visitor at University of Guelph, Canada granted by Programa Pesquisador Visitante Especial - PPVEs from Capes. Post-doc Researcher (PNPD/Capes) at UPF (2018-2022). I have experience with rheological quality of wheat flour and bakery products, extraction and modification of cereal starches, active packaging, encapsulation of active compounds and starch hydrogels. Currently, Dr Bárbara Biduski is a Research Officer in the Department of Food Quality and Sensory Science. Her research focuses on developing healthy bakery products by incorporating diverse ingredients while maintaining their rheological properties and overall quality. She is passionate about finding innovative ways to enhance the nutritional profile of bakery goods without compromising taste and texture. Bárbara's work aims to bridge the gap between health, quality, and sensory delight in the world of bakery products.