Alina Culetu, Ph.D. in Chemistry, Scientific Researcher at National Institute of R&D for Food Bioresources—IBA Bucharest. Her research interests include food chemistry, food processing, and composition. Her research focuses on the formulation of cereal-based products, including gluten-free products, in relation to rheological properties and nutritional evaluation. She has knowledge of bioactive compounds and the evaluation of antioxidant capacity and polyphenol contents in food matrices. She has been involved in national and international research projects with food quality, nutrition, or product development. She is the author of more than 40 research papers (of which 27 WoS) and 10 book chapters.