Laura Rezette

Laura Rezette is a food engineer currently pursuing her PhD at INRAE (French National Institute of Research in Agriculture, Food and Environment) in Nantes within the BIA (Biopolymers Interactions Assemblies) research unit since October 1^st, 2021.

Her research focuses on improving wheat quality assessment for bread-making, by studying the wheat minor components, namely lipids and pentosans. This thesis, conducted as part of the EVAGRAIN project (ANR-20-CE21-0008), aims to provide a deeper understanding of the roles of these minor components during the bread-making process.