Marta Bevilacqua

Primary fields of research

My scientific interest and experience is focused in the field of chemometrics and data analysis of chemical data. I have worked mainly in the field of food quality, adulteration and traceability control with data coming from different analytical platform (spectroscopic, chromatographic, etc…).

My current research, within the Food Proteins group (IDT), is focused on the use of lifetime and steady-state fluorescence spectroscopy and advanced multivariate data analysis (e.g., PARAFAC) on milk, beer and individual food proteins, with the ultimate aim of developing quantitative in situ methods for protein modifications in foods.

CV

Education

2014: PhD degree in Chemical Science, Analytical Chemistry, University of Rome with mention of Doctor Europeus. Title of the thesis: Development of chemometric approaches for ensuring food quality and safety (supervisor: dr. Marini).

2011: MSc in Analytical Chemistry and Applied Methodologies, University of Rome.

2009: BSc in Chemistry, Chemistry and Environmental Sciences, University of Rome

Recent working positions

2015: Temporary research assistant, Dept. Food Science, University of Copenhagen. Topic: Sorting waste plastic by hyperspectral imaging analysis.

International relations and collaborations

August 2013: Research visit at Dept. Food Science, University of Copenhagen developing new non-linear classification tools (Prof. Bro) (3 months).

April 2014: Research visit at Dept. Food Science, University of Copenhagen to initiated a new research field: functional gastronomy (Prof. Bro) (2 months).

January 2014: Research visit at Dept. Food Science, University of Stellenbosch (South Africa) to develop non-linear modelling of food quality parameters (Prof. Manley) (2 weeks).