My work focuses on connecting scientific understanding with practical impacts in food systems, particularly through cereal science, plant proteins, and dietary fibres. As a Food Scientist at ClonBio Group, I work on the functional and structural characterisation of plant-based ingredients and their application in food formulations, especially in bakery and cereal products, with the aim of supporting more sustainable and health-oriented food systems. I have authored over 130 peer-reviewed publications, including more than 100 research papers, over 20 book chapters, and 3 books and I contribute to the scientific community as an Editor for Scientific Reports and Associate Editor for the Journal of the Science of Food and Agriculture. Beyond publications, I actively engage with the cereal science community through initiatives such as Cereals & Grains, Cereals & Europe, and the Whole Grain Initiative, aiming to connect knowledge, people, and innovation toward more sustainable and health-oriented food systems.