Dr. Marti is an Associate Professor at the Department of Food, Environmental and Nutritional Sciences (DeFENS) at the University of Milan. Dr. Marti’s research activity focuses on Cereal Science and Technology. Specifically, she investigates the functionality of cereals, pseudocereals and pulses (and their fractions) with the purpose of developing new ingredients and formulations for the food industry, especially in the sector of snack, baked goods and pasta production. Since 2010, Dr. Marti has presented more than 25 oral contributions at international conferences. She is the author of 10 book chapters and more than 100 contributions published in referenced international journals, for which 1957 total citations have been obtained.