Dr. Andréia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska - Lincoln. She also works closely with the Food Processing Center at UNL. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. Her research area of interest includes processing for food quality, safety and security. Recently her research group has focused on improving the safety of grain and grain based products throughout their production and processing chains. She has 33 peer review publications and has contributed 8 book chapters to several reference and textbooks. She is a member of AACC International and IAFP. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee.
Monday, February 25, 2019 @ 2:10 pm - 2:45 pm; Breakout 3
Addressing Emerging Concerns Related to Safety of Wheat-Based Products