Iva Burešová PhD

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I am a physics graduate of Palacký University Olomouc, Faculty of Science. The thesis was named The methods of evaluation of rheological characteristics of gluten-free dough.
I obtained my PhD at Mendel University in Brno. The doctoral thesis focused on The evaluation of qualitative parameters of triticale grain for baking and distilling uses.

I have 20 year long experience in scientific fields regarding the factors impacting quality of cereals and gluten-free bread.

I am the author and co-author (ResearchID B-8861-2012) of more than 50 articles in journals with impact factors.