Siri Grandal
PhD
Postdoc
I am a postdoctoral researcher in the department of raw materials and process optimisation, and work in the Gene2Bread project. In the project we work with achieving a high self-sufficiency of milling wheat in Norway. I work with how cultivar and environment affect the quality of milling wheat, through analyses of composition, dough properties, and baking trials.
I have an MSc in biotechnology with specialization in biochemistry and biopolymer chemistry from the Norwegian University of Science and Technology (NTNU) and a PhD in food science from the Norwegian University of Life Sciences (NMBU). During the PhD I worked with proteins from the perennial grain intermediate wheatgrass and their network formation, and linked this to breadmaking properties. I have experience with various methods for characterization of cereal proteins, and rheological methods to study dough properties.