Gretta is originally from Cotonou, Benin in West Africa, and earned a Bachelor of Science in Food Science from the University of Minnesota. Her background includes experience in grain and cereal science and food science research, with hands-on work in dough and gluten functionality, bread formulation, product development, and quality evaluation. She has laboratory experience using rheological and analytical tools such as the GPT mixer, farinograph, ViscoQuick, total starch determination methods, and microbiological testing. Currently, Gretta is working with hard wheat to evaluate dough and gluten functionality using the GPT mixer, building on previous research that included farinograph and ViscoQuick analyses, total starch determination, microbiological testing, and product development projects exploring the incorporation of rambutan into bread formulations to assess its effects on dough performance and bread quality. Outside of research, she enjoys traveling, cooking, hair braiding, taking walks, and spending time with family, and her favorite foods include jollof rice, kokokote with okra sauce, and fried plantains.
