Bio Summary:
Dr. Felicidad Ronda Balbás is a distinguished Full Professor of Food Technology at the University of Valladolid. With a strong background in Chemical Engineering, she has dedicated her career to advancing knowledge in the field of food science and technology. Her expertise lies in the physical properties of foods, food rheology, phase transitions, and the development of gluten-free products. Dr. Ronda has played key roles in research, teaching, and institutional leadership, contributing significantly to the academic community.
Education:
Ph.D. in Chemical Engineering, University of Valladolid, 1985
BSc in Chemistry, University of Valladolid, 1982
Specialist in Environmental Technology, University of Valladolid, 1993
Research Focus:
Dr. Ronda’s research focuses on food ingredients, particularly cereals and derivatives, from physical, chemical, functional, and nutritional perspectives. Her work aims to identify the suitability of these ingredients for developing new food products with higher value, improved nutrition, safety, longer shelf life, and tailored for special dietary needs, especially in the context of gluten-free products.
Professional Journey:
After completing her Ph.D., Dr. Ronda spent 15 years in industrial R&D at Ebro Agrícolas, a major Spanish sugar company. Since joining the University of Valladolid in 1999, she has been a driving force in the Department of Agriculture and Forestry Engineering, contributing to research, teaching, and institutional leadership. Notably, she served as the Director of the Food Technology Area and the Master’s Degree in “Food Quality, Development and Innovation.”
Honors & Awards:
Multiple research and teaching activity periods positively evaluated.
Excellence recognition in the “Docentia” Programme (2 evaluations).
Supervised Ph.D. theses with International Mention and Extraordinary Awards.
Recognized as “excellent” in the evaluations of the Docentia program.
Director of the ProcerealTech research group, acknowledged as a Consolidated Research Unit by the Junta de Castilla y León.
Publications Top Noted & Contributions:
- Authored 88 scientific articles, with 78 indexed in the JCR.
- Contributed to 135 international conference presentations and published 7 books/book chapters.
- Engaged in 27 knowledge transfer projects to industry.
- Leading researcher in various international, national, and regional research projects.
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
- Authors: M Gómez, F Ronda, PA Caballero, CA Blanco, CM Rosell
- Journal: Food Hydrocolloids
- Year: 2007
- Citations: 574
- Summary: Explores the impact of various hydrocolloids on the quality and shelf-life of yellow layer cakes.
Effect of dietary fibre on dough rheology and bread quality
- Authors: M Gómez, F Ronda, CA Blanco, PA Caballero, A Apesteguía
- Journal: European Food Research and Technology
- Year: 2003
- Citations: 554
- Summary: Investigates the influence of dietary fiber on the rheology of dough and the quality of bread.
Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
- Authors: F Ronda, M Gomez, CA Blanco, PA Caballero
- Journal: Food Chemistry
- Year: 2005
- Citations: 374
- Summary: Examines the impact of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes.
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
- Authors: F Ronda, B Oliete, M Gómez, PA Caballero, V Pando
- Journal: Journal of Food Engineering
- Year: 2011
- Citations: 221
- Summary: Conducts a rheological study on layer cake batters incorporating soybean protein isolate and various starch sources.
Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality
- Authors: M Gómez, S Del Real, CM Rosell, F Ronda, CA Blanco, PA Caballero
- Journal: European Food Research and Technology
- Year: (Not specified)
- Citations: (Not specified)
- Summary: Explores the impact of various emulsifiers on the breadmaking process and the quality of wheat bread.
Author Metrics:
Total Articles: 80
Sum of Times Cited: 2412
Average Citations per Article: 31
Number of Publications (2013-2023): 46
h-index: 28 (Web of Science)
Research Timeline:
1985: Completed Ph.D. in Chemical Engineering.
1999: Joined the University of Valladolid.
2005-2014: Director of the Food Technology Area.
2016: Promoted to Full Professor.
2017: ProcerealTech recognized as a Consolidated Research Unit.
2019: Supervised Ph.D. thesis on tef flour for injera manufacturing.
2020: Director of the Master’s degree until 2020.
2023: Supervised Ph.D. thesis on physical modification of gluten-free flours.
Dr. Felicidad Ronda Balbás’s journey is marked by excellence in research, teaching, and leadership, making substantial contributions to the advancement of food technology.
