Ana Florencia de Alzaa
Florencia came to Australia and joined to Boundary Bend team in September 2016 where she is working as a R&D Technical Engineer. She finished her degree in Chemical Engineering in 2015 at Universidad Nacional de Cordoba, Argentina. After her graduation, Florencia has completed several Postgraduate Diplomas in Australia, including ‘Leadership and Management’, ‘Project Management’ and ‘Innovation and Design Thinking’. Florencia is an Associate Member of the Institution of Chemical Engineers (AMIChemE) and a Member of the Institution of Engineers Australia (MIEAust). Her recent research in the food industry has included: ‘Chemical and physical changes to fried chicken’, ‘Chemical and physical changes in oils during heating’, ‘Study of cooking oils suitability for Teflon coated cookware’, ‘Preliminary results of Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets and Broccoli after Deep Frying with Extra Virgin Olive Oil, Canola and Grapeseed Oils