MA
United States
Webinar description: The use of optical luminescent techniques in food applications has been mostly limited to assessing food composition or detecting contaminants. Recent systematic study of the environmental sensitivities of food lumiphores and their basic photophysical properties has significantly expanded the use and applicability of luminescent techniques in food research and development. This webinar will cover recent advances in optical techniques including the development of optical sensors of food quality and safety and the utilization of intrinsic and extrinsic luminescent probes to follow important technological processes such as formation and stability of delivery systems, and the biophysics of digestion.
Presenter's biographical sketch: 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.
https://www.umass.edu/foodsci/faculty/maria-g-corradini
