Alejandra Velasquez

Alejandra Velasquez from Guatemala City is a chemical engineer with a Master in food technology specialised in process engineering. After her engineering degree. In her home country, she had a 2 years’ work experience in different fields: the paint and the food industry as research and development and as project analyst post, respectively. Where in her last job made an impact through the creation of new processes to develop by-products from harvest rejection, a common problem her country faces. Her passion for food, health and sustainability re-centred her to specialise in the food field pursuing a European master’s degree. Her experience as an Erasmus Mundus Master lead her to the starch research internship held at Oniris, Nantes, where she is currently a PhD student under the supervision of Alain Le-Bail, Luc Saulnier and Eve-Anne Norwood. The research is part of a European project working on assessing the Flat Bread with the incorporation of malted flour as a natural source of enzymes.