Maria Corradini

Maria Corradini is an Associate Professor and Arrell Chair in Food Quality at the Department of Food Science, University of Guelph. Her work focuses on developing protocols and mathematical models to assess food quality and safety across supply chains. She holds affiliations with Ontario Agricultural College and has collaborated internationally in Argentina, China, and the U.S.

Education: MSc and PhD in Food Science from University of Massachusetts – Amherst. Previous positions include Assistant Research Professor at Rutgers University and faculty at Universidad Argentina de la Empresa since 2008.

Research interests include food photophysics, modeling non-linear kinetics, and data integration. Notable projects involve fluorescence fingerprinting for detecting food fraud (e.g., maple syrup adulteration), 3D food printing to reduce waste, and acrylamide reduction in baked goods. She has authored over 115 peer-reviewed articles and educational kits promoting STEM.

• Awards: Fulbright Scholarship, Monica Mourier de Archibald Scholarship, ArgenInta Award
• Grants: Principal investigator/co-PI on international food safety projects

Labs/Teams: Leads research on food quality prediction using luminescence and digital twins, collaborating with industry partners to implement safer food practices.