Barbara Biduski Email & Phone Number

I am a Research Officer in the Department of Food Quality and Sensory Science at Teagasc Food Research Centre Ashtown (Ireland). My research focuses on developing healthy bakery products by incorporating diverse ingredients while maintaining their rheological properties and overall quality. Bárbara's expertise extends to the extraction and modification of cereal starches, active packaging, encapsulation of active compounds, and the development of starch hydrogels. I am 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.Key Focus Areas:- Developing Healthy Bakery Products: Incorporating diverse ingredients to enhance nutritional value without compromising taste and texture.- Dough Rheological Properties: Evaluate the dough quality and the impact of diverse ingredient on gluten development by different techniques- Starch-Based Products: Exploring cereal starches, their extraction, and modification to diverse application- Textural Profile of Baked Goods- Encapsulation of Bioactive Compounds: Preserving and delivering essential bioactive elements in food products and packaging