Dr. Carla Brites will highlight the most relevant compounds, variability, health effects and examples of applicability in the agro-food industry. Her specialty is food science, technology and innovation with research experience focused on enhancing the quality and marketability of cereals including rice. Her current research called “ArrozBig” concentrates on the development of rice products with low glycemic index among other aspects. Dr. Brites research efforts have included the development of a comprehensive quality knowledge system for rice cultivars using image, physico-chemical, chemo metric, and sensory tools to improve crop quality and utilization value. Her experience as the head of a chemistry laboratory of a Portuguese breeding station for 15 years compliments her auxiliary research in food technology and innovation for the National Research Institute. Her work is recognized by rice scientists around the world.