Alessandra Marti (Scopus ID: 36684094100; 88 documents; total citations: 1296; h-index: 22) completed her PhD in Food Biotechnology at the University of Milan in 2010. As post-doctoral fellow she investigated the biopolymer interactions in cereals. She was a junior researcher (RTD-A) from 2015 to 2018 and currently, she is an Associate Professor at Department of Food, Environmental and Nutritional Sciences (DeFENS) at the University of Milan. Her main research activity focuses on the development of cereal-based products with enhanced quality traits. Specific topics include: i) understanding the role of macromolecules in determining the structure and quality of cereal-based products; ii) investigating the effect of (bio-)technological processes on the protein aggregation in gluten matrices, starch arrangement in gluten-free products, and starch-protein interactions in cereal-based foods. She has a considerable experience abroad in industries and universities, including the University of Minnesota where she is still serving as adjunct professor, and in managing research projects of various size and nature. She is Associate Editor of Cereal Chemistry and Foods. She is Technical Co-Director of the International Association for Cereal Science and Technology (ICC) and an active member of the Cereals & Grains Association, where she acted as officer of the Protein Division (2017-2020), member of the Scientific Advisory Panel (2017-2019), Foundation Board (2016-2019), Technical Program Planning Team (2016-2017), and several committees (ongoing). She was member of the Scientific committee of the 15th European Young Cereal Scientists and Technologists Workshop (in 2016) and currently of the 7th Cereals & Europe Spring Meeting. Since 2015 she is member of the editorial board of the AISTEC (Italian Association of Cereal Science and Technology) conferences and since 2019 she is member of the "Rice and other grains" working group of the UNI (National Standards Institute).