Federica Taddei is a Researcher at the CREA Research Centre for Engineering and Agro-Food Processing (CREA-IT). She is carrying out research activities concerning the nutritional and technological quality of different types of cereal, even with reduced or zero gluten content, and the study of innovative processing technologies useful for obtaining processed products with increased nutritional and healthy potential. She has tutored a thesis on the method of transformation of a root, the cassava, with a view to its better preservation. She has been responsible, and coordinator for the project PSR Lazio measure 16 sub-measure 16.1 SOUL. She has taken part in various regional and national projects such as PSR “COSMO,” RETI 2020, RGVFAO. She is a member of two expert working groups (Durum Genomics and Breeding and Improving Wheat Quality for Processing and Health) within the Wheat Initiative. She reviewed several manuscripts for different journals. She gained a PhD (academic three-year period 2009–2011) in Biochemical and Technological Science applied to food and nutrition in 2012—XXIV cycle at the Campus Bio-Medico University of Rome. She graduated in 2008 from the University of Rome “La Sapienza” in Industrial and Environmental Biotechnologies. She is the author and coauthor of different papers published in diverse journals such as Cereal Chemistry, the Journal of Agric. and Food Chem., Foods, Plants, Journal of Funct. Foods, International Journal of Food Science and Nutrition.