Claudia Sardella

Claudia Sardella is a PhD student in her 3^rd year at the University of Turin, Department of Agricultural, Forest and Food Sciences (DISAFA), Italy. Her research is aimed at finding innovations in the cereal supply chain for the development of healthy and sustainable foods. With a university background in Food Science and Technology, she is currently working on open field crops, mainly wheat and maize, but also minor cereals such as tritordeum, barley, rye, spelt and oats, and derived bakery products. Her work ranges from the varietal selection of antioxidant-rich species and pigmented genotypes to the evaluation of the influence of the agronomic management in open field trials. The characterization mainly targets the phytochemical profiles, including phenolic acids, anthocyanins, carotenoids, tocols, arabinoxylans, β-glucans, and the in vitro antioxidant capacity, and it also includes the technological quality. Rheological analyses are performed to address the use of different milling products and their exploitation as innovative cereal ingredients, and to develop new value-added food products.