Biography
Dr. Maria Simona Chis, PhD Eng, Lecturer at University of Agricultural Sciences and
Veterinary Medicine Cluj-Napoca, Romania, Faculty of Food Science and
Technology, Department of Food Technology. She graduated in 2014 the Faculty of
Agriculture, Specialization: Control and Expertise of Food Products and
followed up the master of Processing Systems and Food Products Quality Control
at Faculty of Food Science and Technology Cluj-Napoca, Romania and Polytechnic
University of Valencia, Spain. In 2017 she graduated the PhD degree in Agronomy,
thesis entitled Study regarding the improvment of quality and nutritional
parameters in aglutenic functional products obtained through lactic sourdough
fermentation. Meanwhile, she was quality manager and tehnical director at a
big company of bakery, pastry, confectionary and gastronomy products,
respectively. She was the director of the following research projects: New
assortments of functional aglutenic products produced with quinoa and buckwheat flours, Bakery assortment
functionalized by using a malt by-product and three mobility projects for
researchers. She has published many articles in international journals aimig to
highlighted the importante of a gluten free diet on the humans health, the
adaptability of lactic acid bacteria on different vegetable raw matrices, the
traceability of the bioactive compounds from raw materials to the final products.
Research Interest
Bioactive compounds, by-products, lyophilization, gluten free products,
lactic acid bacteria, functional products, food safety control, food
technology, bakery, pastry, confectionary and gastronomy products, by-products,
sustainability, circular economy.