Maria G. Corradini received a MSc and Ph.D. in Food Science from the Department of Food Science, University of Massachusetts – Amherst, where she studied under the mentorship of Prof. Micha Peleg. From 2013 to 2016, she worked as an Assistant Research Professor at the Department of Food Science, Rutgers, The State University of New Jersey. Before joining the University of Guelph as an Arrell Chair, she held a position as Assistant Professor at the Department of Food Science at the University of Massachusetts – Amherst. Dr. Corradini has also been a faculty and researcher at Universidad Argentina de la Empresa, Buenos Aires, Argentina since 2008. Over the past years, she has authored or coauthored more than 95 research articles in refereed journals, 15 book chapters, two contributions to encyclopedias, and an educational kit on photophysics for middle school students. Her research interests mainly focus on the areas of food photophysics, modeling non-linear kinetics, and data integration. Among her awards and honors, she has received a Fulbright and Monica Mourier de Archibald scholarship to conduct graduate research studies in Food Science and the ArgenInta Award in recognition for outstanding applied research in Food Quality and Safety.

We’re all re-examining our every day choices through this #pandemic. Our food safety expert, @MariaGCorradini shares scientific advice on what bags to use at the grocery store. pic.twitter.com/a1wnJZzgGL

— Arrell Food Institute (@ArrellFoodInst) May 8, 2020