Amandine Ceccaldi

Amandine Ceccaldi is an agri-food engineer focused in tropical areas who graduated from the Ecole Supérieure d'Agro-Développement International (ISTOM, France) in 2023. From November 2023, she is PhD student and their research activities are focused on the development of gluten-free food innovations mainly based on quinoa flours. She is attached to Qualinoa company (France) and Qualisud Joint Research Unit (CIRAD, France).