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About the author
Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic.Dr. Filiz Koksel is an internationally recognized food scientist specializing in cereal processing, food extrusion, and ingredient functionality. She is an Associate Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba, where she leads research at the intersection of food processing and engineering, sustainable ingredient development, and quality optimization. As a principal investigator on multiple national and international research projects, she collaborates with academia, industry, and government to enhance the functionality of grains, pulses, and oilseed by-products for use in novel food formulations. Her expertise spans non-destructive food quality assessment, rheology, and innovative food structuring technologies, driving advancements in high-protein, high-fiber, and bioactive-enriched food products. Dr. Koksel has received numerous accolades, including the Falconer Emerging Researcher Rh Award and the Young Scientist Research Award from the Cereals & Grains Association, recognizing her contributions to cereal science and processing innovations. Her pioneering research in plant-based protein structuring and alternative grain utilization has positioned her as a key thought leader in developing sustainable, next-generation grain-based foods. Beyond research, Dr. Koksel is a dedicated educator and mentor, training the next generation of food scientists and engineers. Her work has been featured in leading peer-reviewed journals, industry symposiums, and outreach initiatives promoting sustainable food solutions. In this volume, Next-Gen Cereal Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Dr. Koksel brings her expertise in food structuring, ingredient optimization, and sustainable processing to explore how cereals can be transformed through emerging technologies. Her contributions underscore the potential of cereals and pulses in addressing global nutrition, food security, and sustainability challenges. Edit Contact Reference 140454 Contact TypePersonCategoryNo Category AssignedDivisionsElsevier
