Alejandra Billiris, PhD, Food Eng.
Alejandra Billiris works as Grade 4 Researcher at Latitud since 2017.
Alejandra graduated in Food Engineering at the University of the Republic in 2007 and got her Ph.D. in Food Science and Technology from Arkansas University, Arkansas, United States of America in 2013.
She was published seven scientific papers in peer-reviewed journals, and gave twenty lectures at international conferences. She is member of the American Society of Agricultural and Biological Engineers (ASABE) and of the American Association of Cereal Chemists (AACC).
Her field of expertise is rice conditioning and manufacturing. Her areas of interest are the improvement and optimization of post-harvest processes, such as drying, storage and manufacturing. Moreover, she works on the assessment of the yield and quality of different varieties, contributing with the Plant Breeding Programs.
2015 – 2016: Senior Investigator, Research, Development and Innovation Department of the Uruguayan Technology Laboratory.
2013 – 2015: Researcher, Research, Development and Innovation Department of the Uruguayan Technology Laboratory.
2009-2013: Researcher Assistant at the Food Sciences Department, Arkansas University, United States.
2005-2013: Food Analyst, Department of Cereals, Oleaginous Products and Oleaginous Seed By-Products, Uruguayan Technology Laboratory.
2003: Quality control assistant at La Especialista Pasta´s Factory (Internship)