Doina Crucean

Doina Crucean is a research engineer at ONIRIS GEPEA Nantes. She holds a PhD in food science and process engineering. During her thesis, she developed a new bread recipe with reduced salt content and choline chloride supplementation. She also studied the impact of this reformulation on the bread’s technological and sensory properties, and the consumer’s acceptability of adding a nutrient to the traditional bread formulation. She is particularly interested in the processing and development of cereal food products, the influence of ingredients and processes on the product’s technological, nutritional and sensory properties, and the development of healthy, sustainable food products.