Professional Bio

Dr. Maria G. Corradini is an Assistant Professor of Food Science at the University of Massachusetts, Amherst. She got her M.Sc. and Ph.D. in Food Science from the University of Massachusetts Amherst, USA. Her research focuses on developing novel methodologies to increase the use of optical biophysical techniques (in particular, luminescence spectroscopy) to study food systems and their biophysical behavior. She also applies a photophysical approach to gain insights into the relationship between physiological functionality of food components to molecular structure, physical properties and processing conditions.

Dr. Corradini is also interested in the development and implementation of novel data analysis and modelling approaches to obtain additional information from data sets and aid in data interpretation (Website: https://www.umass.edu/foodsci/faculty/maria-g-corradini).