Food Science and Technology

Biography

Sheila Ruiz Barbero has a master's in Chemical Engineering, acquired at the University of Valladolid (Spain), and a PhD obtained at the Hamburg University of Technology (Germany). Her PhD was focused on studying the fundamentals of foam formation from supersaturated liquid with main application in the coffee industry. She joined Nestlé Research Lausanne in 2020 and her expertise is currently focused on Powder Science & Technology, in which she brings her experience on foaming, sorption kinetics and pressurized systems, but also her creative mindset to enable innovation and drive successes in projects.

Abstract

Abstract : Impact of molecular structure in glassy food matrices