Pablo Daniel Ribotta is a professor of Food Technology at Facultad de Ciencias Exactas, Físicas y Naturales of Universidad Nacional de Córdoba (Argentina) and a member of the Research Council of Argentina (CONICET). He is a chemical engineer and has a Ph.D. from Universidad Nacional de La Plata. He has over 200 scientific articles including peer-reviewed journal papers, patents, book chapters, and refereed conference papers. His research interests include processing and industrial quality of grains and flours; the development of new products, processes, ingredients, and food formulations; and the evaluation of the physical, chemical, and functional properties of ingredients and food products. Processing methods include milling, baking, drying, microencapsulation, and extrusion.