Laura Gazza is a senior researcher at THE CREA Research Centre for Engineering and Agro-Food Processing in Rome, Italy, with a Master’s degree in Biological Sciences and a PhD in Plant Biotechnology. She carries out research activities in the context of national, regional and international projects in collaboration with universities, research centers and SMEs in the sectors of molecular genetics, biochemistry and technology of cereals (common and durum wheat, einkorn, oats and other minor cereals with a reduced or no gluten index such as tritordeum, triticale, sorghum and teff). She studies and applies innovative processing technologies (decortication, micronization, turboseparation, pasta making) in pilot plants aimed at obtaining transformed products, mainly pasta, with increased nutritional and health potential through the reuse of by-products deriving from other food transformation processes. She has published more than 50 peer-reviewed scientific papers. She is a member of the Editorial Board of the open-access journal ‘Foods’ by MDPI and of ‘Associazione Italiana di Scienza e Tecnologia dei Cereali’ (AISTEC). She is the National Deputy of the International Association for Cereal Science and Technology (ICC).