Dr. María Cecilia Puppo holds a PhD in Chemistry from the National University of La Plata (UNLP, Argentina). She is currently a Full Professor at the Faculty of Agronomy (UNLP), Principal Researcher at the Argentinean Research Council (CONICET) and Vice-head of the Center for Research and Development in Food Cryotechnology (CIDCA). She is also President of the Academic Commission of the Magister in Food Science and Technology (UNLP). She works on food proteins, mainly in functional and healthy breads. She supervises PhD students and postdocs from Argentina and other countries. She obtained several grants and is reviewer of different journals of Food Science and Technology. She is the author of two books, several book chapters and more than one hundred articles in her research area. She has taught various postgraduate courses and performed several research works abroad.