Dr. Maria Corradini
Research Overview
Dr. Maria Corradini’s research focuses on assessing and improving food quality, safety, and authenticity across the food supply chain. Her work examines how processing and handling practices, from production to consumption, affect food integrity, safety, and nutritional value.
She has developed and validated mathematical and systems-based models to evaluate and predict the impacts of food processing and handling on food quality and safety. Using a systems dynamics approach, she has led and contributed to interdisciplinary research projects that take an integrative view of food safety and food security in diverse community settings across Argentina, China, and the United States.
Research Keywords
ood authenticity | Food quality | Food safety | Food spoilage | Food photophysics | Mathematical modeling | Systems dynamics | Food processing and handling | Food security | STEM outreach
Dr. Corradini's Projects
Reducing Acrylamide in Baked Goods
This project studies how food processing and product design influence the formation of acrylamide in baked foods like cookies. By combining food chemistry and industry collaboration, it identifies practical strategies to reduce harmful compounds while maintaining product quality.
Detecting Food Fraud Using Fluorescence Fingerprinting
This research uses fluorescence fingerprinting to rapidly and accurately detect adulteration in products such as maple syrup. The method offers a fast, low-cost tool to improve food authenticity, safety, and trust across the supply chain.
Understanding Food Structure and Spoilage Through 3D Printing
This project uses 3D food printing to explore how microscopic food structures affect spoilage, texture, and shelf life. By precisely controlling food design, the research aims to reduce waste and support the development of healthier, more sustainable foods.