Priscila Zaczuk Bassinello

Food Science Researcher at Embrapa Rice and Beans focused on grain quality: technological, nutritional, functional, biofortification, and sensorial quality of dry beans, rice and their byproducts for food development (2002 to date). Creator and current member of the International Network of Rice Quality led by UFPEL. Member of the Editorial Board of Food Chemistry as Review Editor for Frontiers in Chemistry and Nutrition (2019). Contributor to Embrapa’s Report “Vision 2030: the future of Brazilian Agriculture” (2018). Named “Ambassador of Beans” by the Sectorial Chamber of the Bean and Pulses Supply Chain, at the Brazilian Ministry of Agriculture due to technical-scientific achievements in the bean quality area (2018). Active member (2018 to date) and Executive Secretary (2013-2017) of Embrapa’s project Portfolio on Food, Safety, Nutrition and Health. Head of the Embrapa Research Group of Special Rice and Bean grains (2015-2016). Contributor to the Organization for Economic Cooperation and Development’s Consensus Document on “Compositional Considerations for New Varieties of Common Bean (Phaseolus vulgaris L.): Key Food and Feed Nutrients, Anti-Nutrients and others Constituents”, Series on the Safety of Novel Foods and Feeds No. 27 (2015). Member of the International Network for Quality Rice led by IRRI (2011-2014). Coordinator of the Research Group on Food Science (2010-2013) at Embrapa Rice and Beans. Head of the Laboratory of Grains and Byproducts (2002-2012) at Embrapa Rice and Beans. Co-inventor of the patent 14224-6 on a software for automation of the Mattson Bean Cooker, with the Government of Brazil’s National Institute of Industrial Property (2012). Coordinator of the American Association of Cereal Chemistry’ rice division (2011). Professor and Advisor to graduate students on food science and technology at the Federal University of Goias (Brazil). Author/co-author of more than 70 research papers, 1 book and 6 book chapters in the last 10 years, and has just published an international book on ''Phaseolus vulgaris: Cultivars, Production and Uses'', as editor. Professor of Food Analysis in the Department of Food Science and Technology of the Federal University of Goiás. Advisor and co-advisor of MSc and PhD students from different Universities. Ad-hoc reviewer of different national and international indexed Scientific Journals: Food Chemistry; Cereal Chemistry; Journal of Food Science and Technology; LWT - Food Science + Technology; J. Food Processing and Preservation; International Journal of Food Science and Technology and others.