Doctorate at Universidad de Valladolid, Spain
Summary:
Professional Profile:
👩🎓Education & Qualification:
Ph.D. in Chemical Engineering, University of Valladolid, 1985
B.Sc. in Chemistry, University of Valladolid, 1982
Specialist in Environmental Technology, University of Valladolid, 1993
Direction of research activities:
In the past decade, Prof Dr. Felicidad Ronda has demonstrated exceptional dedication to research supervision and academic guidance. Her notable contributions include the supervision of Ph.D. theses, ongoing doctoral projects, and mentorship in various academic capacities.
Supervised Ph.D. Theses:
Tef as an industrial crop for food processing.
University of Valladolid, College of Agricultural and Forestry Engineering.
Candidate: Workineh Abebe
March 2015 – Sobresaliente Cum Laude with Extraordinary Award; International Mention.
Nutritional and functional improvement of gluten-free breads.
University of Valladolid, College of Agricultural and Forestry Engineering.
Candidate: Sandra Pérez Quirce
July 13, 2017 – Sobresaliente Cum Laude; Extraordinary Award; International Mention.
Structuring gluten-free systems.
University of Valladolid, College of Agricultural and Forestry Engineering.
Candidate: Marina Villanueva Barrero
November 22, 2019 – Sobresaliente Cum Laude; International Mention with Extraordinary Award.
Process optimization and quality characterization of tef flour for injera manufacturing.
School of Chemical and Bio Engineering, Addis Ababa (Ethiopia).
Candidate: Yoseph Legesse
November 2019 – Very Good; Currently working as Process Manager at Pepsico (Ethiopia).
Physical modification of gluten-free flours by ultrasound treatments.
University of Valladolid, College of Agricultural and Forestry Engineering.
Candidate: Antonio José Vela Corona
April 13, 2023 – Sobresaliente Cum Laude; International Mention with Extraordinary Award.
Doctoral Theses in Progress:
Characterization and Application of Fonio in gluten-free baking products. (Co-tutored thesis: Univ. Sassari-UVa. Aloisa Deriu)
New grains of high nutritional value: Hemp and Canary Seed. Characterization and food applications. (UVa. Rito José Mendoza Pérez)
Physical modification of cereal gluten-free grains and flours by hydrothermal treatment assisted by microwaves. (UVa. Caleb Samir Calix Rivera)
Physical modification of buckwheat and quinoa grains and their flours by hydrothermal treatment assisted by microwaves. (UVa. Ainhoa Vicente Fernandez)
New technologies applied to the physical modification of high nutritional value grains and flours to reduce the glycemic response of gluten-free products. (UVa. Murdiati Murdiati)
Other Supervisory Roles:
Supervisor of Degree Theses (Agricultural Engineering): 12
Supervisor of Master Theses (M.Sc. in Food Quality, Development and Innovation): 56
Supervisor of Research Works granted for collaboration with departments: 7
Supervisor of post-grade and visiting professor stays (Erasmus Mundus and other grants): 8
Prof Dr. Felicidad Ronda’s commitment to fostering research and academic development is evident in her comprehensive supervision and mentorship across various academic levels.
Title: Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
Authors: M Villanueva, B De Lamo, J Harasym, F Ronda
Journal: Carbohydrate Polymers
Year: 2018
Citations: 73
Title: Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels
Authors: W Abebe, F Ronda
Journal: Journal of Cereal Science
Year: 2014
Citations: 69
Title: Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance
Authors: M Villanueva, J Harasym, JM Munoz, F Ronda
Journal: Food hydrocolloids
Year: 2019
Citations: 67
Title: Characterization of cake batters by ultrasound measurements
Authors: M Gómez, B Oliete, J García-Álvarez, F Ronda, J Salazar
Journal: Journal of Food Engineering
Year: 2008
Citations: 67
Title: Rheological properties of gluten-free bread doughs: relationship with bread quality
Authors: F Ronda, S Pérez-Quirce, M Villanueva
Book: Advances in food rheology and its applications
Year: 2017
Citations: 65
Title: Improvement of the quality of gluten-free layer cakes
Authors: F Ronda, M Gómez, PA Caballero, B Oliete, CA Blanco
Journal: Food Science and Technology International
Year: 2009
Citations: 59
Title: Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties
Authors: M Villanueva, J Harasym, JM Munoz, F Ronda
Journal: Journal of Food Engineering
Year: 2018
Citations: 58
Title: Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
Authors: M Villanueva, F Ronda, T Moschakis, A Lazaridou, CG Biliaderis
Journal: Food Hydrocolloids
Year: 2018
Citations: 56