New Food and Human Nutritional Sciences department head looks forward to opportunities
Cristina Rosell joined the Department of Food and Human Nutritional Sciences as Head and Professor on January 16, 2022. Trained as a pharmacist, Cristina shifted her interest to the design and development of innovative foods based on grains. She shared her research and teaching plans, and how she sees the Department serving as a leader in food science and human nutrition.
Tell us about yourself
I am a pharmacist, but during my professional career I went from synthesis of antibiotics to process engineering till reaching food science and technology. Although my first experience in food science was in meat products, the great part of my career has been in grains and bakery products.
Why did you get into this area of study?
I got into this area just by chance, because after doing my postdoctoral studies in Scotland I was looking for a position close to my family in Spain. I got an opportunity in the Institute of Agrochemistry and Food Technology (IATA-CSIC) in Spain, and I accepted right away, although it meant changing my area of research.
What are you seeking to explore with your research?
Cereal has been and still are in many countries the basis of the human nutrition. A lot has been explored about cereals and grains but they offer many possibilities to develop innovative foods. We cannot forget that the needs and expectations of consumers are in continuous change, and that opens up new opportunities for researching.
What appeals to you about being a teacher?
I like to share my expertise and knowledge, but above all my enthusiasm and passion for understanding, developing and discovering new things. I feel closer to graduate students and I like to accompany them in their process of training and see how they become great professionals.
What do you see ahead for the Department?
I would like that this Department become a reference in the disciplines of Food Science and Human Nutrition, exceling in research. I believe that the Department has all what it takes to become a benchmark in those disciplines and I will be pleased to be part of it.
Any interesting stories you’d like to share?
The last 20 years I have been working in cereals, grains and how to make innovations with them. And now I have the opportunity to be in the country with the best wheat in the world and one of the main producers of grains, so I am looking forward to put my hands on them and make foods. A great challenge ahead.