Cristina M. Rosell is Head of the Department of Food and Human Nutritional Sciences at the University of Manitoba and Adjunct Professor at the Institute of Agrochemistry and Food Technology (IATA-CSIC), Spanish National Research Council. She previously served as Vice-Director of IATA from 2011 to 2015 and as Director from 2015 to 2019.Dr. Rosell expertise is in cereal chemistry, dough rheology, starch functionality, enzymatic modulation, and the development of functional and gluten and gluten-free goods. Her research integrates rheological, biochemical, technological, and nutritional approaches, with particular emphasis on improving product quality, modulating starch digestibility, and controlling glycemic response.Dr. Rosell has authored more than 350 international peer-reviewed publications and book chapters in cereal science and related fields, with an h-index of 83. She is currently Editor-in-Chief of the Journal of Cereal Science.