Nikolina Čukelj Mustač is associate professor at the Faculty of Food Technology and Biotechnology University of Zagreb, where she also received her PhD in 2013. Her research focuses on bioactive cereal components, as well as the influence of processing on their stability in cereal products. She also worked on research projects related to development of partially baked gluten-free and wheat-enriched bread with sourdough addition using innovative technologies, as well as on a project on the use of grain by-products in bakery products for special dietary needs. During her postdoctoral period at the School of Applied Sciences, University of Huddersfield and the Satake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, University of Manchester she investigated the extraction and characterization of arabinoxylans from wheat and corn bran. She published more than 30 peer-reviewed journal articles and few book chapters and participated in many scientific and professional conferences.


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