College of Agriculture & Natural Resources Department of Food Science and Human Nutrition

Degrees

PhD (Food Science and Technology), Federal University of Pelotas (Brazil) - 2018
Master (Food Science and Technology), Federal University of Pelotas (Brazil) - 2015
Beng (Food Engineering), University of Passo Fundo (Brazil) - 2013

Professional and Academic Positions

Editor-in-Chief, Starch journal (Wiley). 2026-present
Research Officer, Teagasc Research Centre Ashtown, Dublin, Ireland. 2022-2025
Postdoctoral fellow, University of Passo Fundo, Brazil. 2018-2022
PhD visitor, University of Guelph, Canada. 2016-2017

Research Interests

My research focuses on cereal processing, wheat quality, and bakery product innovation, with an emphasis on developing healthier, value-added grain-based foods while maintaining dough functionality, texture, sensory quality, and processing performance. I am interested in understanding how grain composition, ingredient functionality, and processing approaches such as fermentation, sprouting, and starch modification influence the quality and nutritional profile of cereal-based products.

A key area of my research interest is wheat quality, including the evaluation of grain, flour, dough, and end-product quality traits relevant to wheat breeding, processing, and bakery applications. My work bridges cereal chemistry, grain functionality, food processing, and product development to advance whole-grain utilization and support innovation in nutritious, high-quality cereal-based foods.

Instructional Activities

FSC 431 - Food Processing: Cereals
FSC 803 - Advanced Food Chemistry

Selected Publications

Please visit my Google Scholar page for a complete list of publications. https://scholar.google.com/citations?user=H74xDhsAAAAJ&hl=en&oi=ao

1. Maçãs M.; Biduski B.; Ferragina A.; Santos, A.A.L; Huet, M.; Arendt E.; Gallagher E. 2025 Impact of conventional and emerging processing methods on alternative breads- a comprehensive review and meta-analysis. Critical Reviews in Food Science and Nutrition. 65, 6503-6523.

2. Maçãs M, Biduski B, Ferragina A, dos Santos AA, Simpson JC, Mysior MM, Poojary MM, Arendt EK, Gallagher E. Pea-wheat composite bread: Effects of milling methods and NIR spectral insights. Innovative Food Science & Emerging Technologies. 104233.

3. Santetti G.S.; Dacoreggio M.V.; Inácio H.P.; Wanderley B.R.S.M.; Haas I.C.S.; Biduski B.; Hoff R.B.; Bertolin T.E.; Freire C.B.F; Gutkoski L.C.; Amboni R.D.M.C. 2024. Assessment of phenolic compound bioaccessibility in yerba mate-supplemented bread via in vitro gastrointestinal simulation. Journal of Culinary Science and Technology. 23, 1033-1049.

4. Santos J.S.; Biduski B.; Colussi R.; Flores W.H.; Santos L.R. 2024. Influence of ageing time of starch gels prior to freeze–thaw cycles on the properties of pinhão starch hydrogel (Araucaria angustifolia). Starch/Stärke. 77(1):2300277.

5. Biduski B.; Maçãs M.; Vahedikia N.; O'Connor P.M.; Hussey K.; Simpson J.C.; Mysior M.M.; Gallagher E. 2024. Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value. Food Structure. 39(1), 100364. DOI: 10.1016/j.foostr.2023.100364

6. Maçãs M.; Ferragina A.; Biduski B.; Hussey K.; Kia N.; Arendt E.; Gallagher E. 2023. A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology. Food Structure. 38(1), 100351. DOI: 10.1016/j.foostr.2023.100351

7. Cauduro T.; D'Almeida C.T.S.; Biduski B.; Santos A.D.; Santos M.C.B.; Lima L.R.D.S.; Cameron L.C.; Bertolin T.E.; Ferreira M.S.L.; Gutkoski L.C. 2023. Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties. Journal of Cereal Science. 114(1), 103778. DOI: 10.1016/j.jcs.2023.103778

8. Silva F.T.; Santos F.N.; Fonseca L.M.; Souza E.J.D.; Santos Hackbart H.C.; Silva K.G.; Biduski B.; Gandra E.A.; Dias A.R.G.; Zavareze E.D.R. 2023. Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread. International Journal of Biological Macromolecules. 253(1), 126610. DOI: 10.1016/j.ijbiomac.2023.126610

9. Santos J.S.; Biduski B.; Colussi R.; Pinto V.Z.; Santos L.R. 2023. Hydrogel properties of non-conventional starches from guabiju, pinhão, and uvaia seeds. Food Research International. 173(1), 113243. DOI: 10.1016/j.foodres.2023.113243

10. Santetti G.S.; Dacoreggio M.V.; Inácio H.P.; Biduski B.; Hoff R.B.; Fritzen Freire C.B.; Gutkoski L.C.; Amboni R.D.M.C. 2021. The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?. LWT. 146(1), 111442. DOI: 10.1016/j.lwt.2021.111442