María G. Corradini · 2010- 2015 Associate Professor & Researcher, Department of Food Engineering ... 2004-2007 Post Doctoral Research Fellow, Department of Food Science, Univ. of

María G. Corradini 246 Chenoweth Lab, Amherst, MA, 01002. USA

Cell: +1 (413)-230-9193 e-mail: [email protected]; [email protected]

Education

Highest Degree Earned

Ph.D. in Food Science, 2004, University of Massachusetts, Amherst, MA, USA.

Dissertation: Lubricated Squeezing Flow of Semi Solid Foods, Micha Peleg, University of Massachusetts, Amherst, MA, USA.

Other Degrees Earned

M.S. in Food Science, Estimating the Frequency of High Microbial Counts in Industrial Food Products, Micha Peleg, University of Massachusetts, Amherst, MA, USA. 2000.

Bachelor in Food Technology, Universidad Católica Argentina, Buenos Aires, Argentina. 1996. (5-year degree)

Employment History

Academia

2016-present Assistant Professor, Department of Food Science. University of Massachusetts, Amherst, MA, USA.

2013-2016 Assistant Research Professor, Department of Food Science. School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ, USA.

2011-2013 Post Doctoral Associate, Department of Food Science. School of

Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ, USA.

2010- 2015 Associate Professor & Researcher, Department of Food Engineering

and Biotechnology, Universidad Argentina de la Empresa. Buenos Aires, Argentina.

2008-2010 Adjunct Professor & Researcher, Department of Food Engineering and

Biotechnology, Universidad Argentina de la Empresa. Buenos Aires, Argentina.

2007 Instructor, Department of Nutrition, Sargent College for Health &

Rehabilitation Services. Boston University, Boston, MA, USA.

2004-2007 Post Doctoral Research Fellow, Department of Food Science, Univ. of Massachusetts, Amherst, MA, USA.

05/2006 & 05/2003 Invited Professor, Graduate Short Course in Food Texture and Rheology. Universidad Politécnica de Valencia (UPV), Valencia, Spain.

1998-2004 Research Assistant, Department of Food Science, University of Massachusetts, Amherst, MA, USA.

2001-2007 Teaching Assistant, Department of Food Science, University of Massachusetts, Amherst, MA, USA.

CV - Maria G. Corradini 2

Industry

2002-2008 Collaborative Projects with Unilever, Nestle, Hill’s Pet Nutrition, International Food Network, Grupo Tecnas, Potentia Beverages

Knowledge transfer and development of methodology for specific projects and products.

1997-1998 Product Technology Researcher, The Coca-Cola Company, R&D Latin America Division, Rio de Janeiro, Brazil. Development of improved- stability flavor emulsions. Controlled release mechanisms. Trouble

shooting (Process and Formulation).

1996-1997 Junior Researcher, Coca-Cola de Argentina, Buenos Aires, Argentina. Trouble shooting. Development and customization of products to the Argentinean market.

1995-1996 Product Development Position, Farvet LLC, Bs. As. Argentina.

Development of a new brand of products/additives. Technical support to customers.

1994-1996 Food Technology Junior Consultant. Compañia Introductora de Buenos

Aires, Buenos Aires, Argentina. Feasibility analysis of an industrial plant for vinegar production.

Other

2008-2014 Food Science & Technology Advisor. International Life Science Institute.

(ILSI) Argentina. Buenos Aires, Argentina.

Awards

2011 ArgenInta Award in recognition to outstanding basic and applied research in the

area of food safety and quality.

2009 Honorary Member. ILSI Argentina.

2006 Fellowship. Univ. Politécnica de Valencia. Valencia. Spain. Granted to give a

short course in Food Texture and Rheology– PhD Program.

2003 Travel Award. Univ. Politécnica de Valencia. Valencia. Spain. Granted to give a short course in Physical Properties of Foods – International Master’s Program.

2001 Phi Kappa Phi Honor Society.

1998-2000 Fulbright Scholarship. Granted by the Fulbright Commission to pursue a Master's degree in Food Science at the University of Massachusetts-Amherst.

1998-2000 Monica Mourier de Archibald Memorial Fellowship. Granted to pursue a Master's degree in Food Science at the University of Massachusetts-Amherst.

1998 LatinAmerican Travel Grant. Granted to travel to USA to pursue a Master's

degree in Food Science at the University of Massachusetts-Amherst.

1996-1998 Research Fellowship. Universidad Católica Argentina. Buenos Aires. Argentina. Granted to conduct research on Microemulsions and related systems in foods and coordinate the Undergraduate Research Program.


Publications

Chapters in books (13)

1. D Bermudez-Aguirre, MG Corradini, K Candoğan, GV Barbosa Canovas. 2016. High pressure processing in combination with high temperature and other preservation factors. In: VM Balasubramaniam, GV Barbosa Canovas, HLM Lelieveld, High Pressure Processing of Food, Food Engineering Series, Springer Science, New York, NY, pp. 193-215.

2. A Kashi, SM Waxman, JS Komaiko, A Draganski, MG Corradini, RD Ludescher. 2015. Potential use of food synthetic colors as intrinsic luminescent probes of the physical state of foods. In: B Guthrie, A Buettner, J Beauchamp & BK Lavine (Eds.) Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. ACS Symposium Series Books, pp. 253-267.

3. M Peleg, MG Corradini & MD Normand. 2015. On modeling the effect of water activity on microbial growth and mortality kinetics. In: G Gutierrez (Ed.) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Springer Science, New York, NY, pp. 263-278.

4. M Peleg, MD Normand & MG Corradini. 2014. Translating randomly fluctuating records into the probabilities of future mishaps. In: D Granato & G Ares (Eds.) Mathematical and Statistical Methods in Food Science and Technology. Wiley Blackwell, Oxford, England, pp. 471-490.

5. MG Corradini & M Peleg, 2012. The kinetics of microbial inactivation by carbon dioxide under high pressure. In: MO Balaban & G Ferrari (Eds.) Dense Phase Carbon Dioxide: Applications to Food. Wiley-Blackwell Publishing, pp. 135-155.

6. M Peleg & MG Corradini. 2012. Soft machines mechanics and oral texture perception. In: J Chen (Ed.) Food Oral Processing. Wiley Blackwell, Oxford, England, pp. 319-336.

7. M Peleg & MG Corradini. 2011. Potential uses of hydrocolloids and gums in foods texture studies. In: PA Williams & GO Phillips (Eds.) Gums and Stabilisers for the Food Industry 16. Royal Chemical Society, UK, pp. 305-316.

8. MG Corradini & M Peleg. 2010. Establishing equivalent efficacy of thermal and non-thermal preservation processes. In: CJ Doona, FE Feeherry & K Kustin (Eds.) Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling. Woodhead, Cambridge UK, pp. 464-488.

9. MG Corradini, MD Normand & M Peleg. 2009. Direct calculation of the survival ratio and isothermal time equivalent in heat preservation processes. In: R Simpson (Ed.) Engineering Aspects of Thermal Food Processing. Taylor and Francis CRC Press. Boca Raton, FL, pp. 211-230.

10. MG Corradini, MD Normand & M Peleg. 2008. Non-linear kinetics: Principles and potential food applications. In: GF Gutiérrez-Lopez, GV Barbosa-Cánovas, J Welti-Chanes & E Parada-Arias. Food Engineering: Integrated Approaches. Springer Verlag, NY, pp. 47-72.

11. MG Corradini & M Peleg. 2007. The non-linear kinetics of microbial inactivation and growth. In: S Brul, S van Gerwen & M Zwietering (Eds.) Modelling Microorganisms in Food. Woodhead Publishing, Cambridge, UK, pp. 129-160.

12. MG Corradini & M Peleg. 2007. Solid Food Foams. In JM Aguilera & PJ Lillford (Eds.) Food Materials Science: Principles and Practice. Springer Verlag. NY, pp.169-202.

13. CJ Doona, FE Feeherry, EW Ross, MG Corradini & M Peleg. 2007. The quasi-chemical & Weibull distribution models of nonlinear inactivation kinetics of E. coli ATCC 11229 by high


pressure processing. In: CJ Doona & FE Feeherry (Eds.) High Pressure Processing of Foods. IFT Press & Blackwell Publishing, pp. 115-144.

Refereed Journal Articles (89)

1. MG Corradini, M Demol, J Boeve, RD Ludescher, I Joye. 2017. Fluorescence spectroscopy as a tool to unravel the dynamics of protein nanoparticle formation by liquid antisolvent precipitation. Food Biophysics, in press.

2. FM Alhassawi, D. Fondaco, K Ben-Elazar, S. Ben-Elazar, Y Yan Fab, MG Corradini, RD Ludescher, D Bolster, G Carder, YF Chu, Y Chung, P Kasturi, J Johnson, MA Rogers.2017. In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats. Food Hydrocolloids, in press.

3. B Zelent, C Bialas, I Gryczynski, P Chen, R Chib, K Lewerissa, MG Corradini, RD Ludescher, JM Vanderkooi, FM Matschinsky. 2017. Tryptophan fluorescence yields and lifetimes of human glucokinase used to probe conformational changes. Journal of Fluorescence, in press.

4. F Alhassawi, MG Corradini, MA Rogers, RD Ludescher. 2017. Potential Applications of Luminescent Molecular Rotors in Food Science and Engineering. Critical Reviews in Food Science and Nutrition, in press.

5. AE Osorio, MG Corradini, G Dewi. 2017. In-store cold chains failures: Food safety considerations. Journal of Marketing Channels, Special Issue: “Food Safety and Food Security: Challenges and Opportunities”, in press.

6. MA Rogers, MG Corradini, TJ Emge. 2017. Supramolecular Anisotropy in Molecular Gels Induced by Solvent Selection. Materials Chemistry and Physics, 194: 224-230.

7. M Peleg, MD Normand, MG Corradini. 2017. A new look at kinetics in relation to food storage. Annual Reviews in Food Science and Technology, 8: 135-154.

8. MG Corradini, MA Rogers. 2016. Molecular Gels: Improving Selection and Design Through Computational Methods. Current Opinion in Food Science, 9:84–92.

9. MG Corradini, YL Wang, A Le, SM Waxman, B Zelent, R Chib, I Gryczynski, RD Ludescher. 2016. Identifying and selecting edible luminescent probes as sensors of food quality. AIMS Biophysics, 3: 319-329.

10. MA Rogers, Q Feng, V Ladizhansky, DB Good, AK Smith, MG Corradini, DAS Grahame, BC Bryksa, PD Jadhav, S Sammynaiken, LT Lim, B Guild, YY Shim, PG Burnett, MJT Reaney. 2016. Self-assembled fibrillar networks comprised of a naturally-occurring cyclic peptide—LOB3. RCS Advances, 6: 40765-40776.

11. R Chib, S Shah, Z Gryczynski, R Fudala, J Borejdo, B Zelent, MG Corradini, RD Ludescher, I Gryczynski. 2015. Standard reference for instrument response function in fluorescence. Measurement Science and Technology, 27: 1-6.

12. A Draganski, MG Corradini, RD Ludescher. 2015. Revisiting time-resolved protein phosphorescence. Applied Spectroscopy, 69:1074-1081.

13. Y Lan, MG Corradini, R Weiss, SR Raghavan, MA Rogers. 2015. To gel or not to gel: Correlating Molecular Gelation with Solvent Parameters. Chemical Society Reviews, 44: 6035-6058.

14. MG Corradini, RD Ludescher. 2015. Making sense of luminescence from GRAS optical probes. Current Opinion in Food Science, 4: 25-31.


15. C Liu, MG Corradini, MA Rogers. 2015. Self-assembly of 12-hydroxystearic acid molecular gels in mixed solvent systems rationalized using Hansen Solubility Parameters. Colloid and Polymer Science, 293: 975-983.

16. Y Lan, MG Corradini, X Liu, T May, F Borondics, R Weiss, MA Rogers. 2014. Comparing and correlating solubility parameters governing self-assembly of molecular gels using 1,3:2,4-dibenzylidene sorbitol as the gelator. Lagmuir, 30: 14128-14142. ACS Editors' Choice.

17. H. Du, C Kim, MG Corradini, RD Ludescher, MA Rogers. 2014. Micro-viscosity of liquid oil confined in colloidal fat crystal networks. Soft Matter, 10: 8652-8658.

18. Y Lan, MG Corradini, MA Rogers. 2014. Do molecular gelators cluster in Hansen space? Crystal Growth and Design, 14: 4811-4818.

19. J Liang, MG Corradini, RD Ludescher. 2014. Influence of antioxidant structure on local molecular mobility in amorphous sucrose. Carbohydrate Research, 383: 14-20.

20. AE Osorio, MG Corradini, J Williams. 2013. Remediating food deserts, food swamps, and food brownfields: Helping the poor access nutritious, safe, and affordable food. AMS Reviews, 3: 217-231.

21. A Speranza, MG Corradini, D Ribnicky, A Oren, MA Rogers. 2013. Influence of emulsifier structure on lipid bioaccessibility in oil/water emulsions. Journal of Agricultural & Food Chemistry, 61: 6505-6515.

22. M Peleg, MD Normand, MG Corradini. 2012. A method to estimate a person or group health risks and benefits from additive and multiplicative factors. Trends in Food Science and Technology, 28: 44-51.

23. RD Ludescher, JS Komaiko, MG Corradini. 2012. Monoazo dyes as probes for bulk and local viscosity. Potential applications in semi-solid foods. AgroFood Industry Hi Tech, 23: 12-14.

24. L Giannuzzi, G Carvajal, MG Corradini, C Araujo Andrade, R Echenique, D Andrinolo. 2012. Occurrence of toxic cyanobacterial blooms in Rio de la Plata Estuary, Argentina: Field Study and data analysis. Journal of Toxicology, 2012: 1-12.

25. M Peleg, MD Normand, MG Corradini. 2012. The Arrhenius equation revisited. Critical Reviews in Food Science and Nutrition, 52: 830-851.

26. D Bermudez, MG Corradini. 2012. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review. Food Research International, 45: 700-712.

27. M Peleg, MD Normand, MG Corradini. 2012. On quantifying non-thermal effects on the lethality of pressure-assisted heat preservation processes. Journal of Food Science, 77: R1-R10.

28. M Peleg, MD Normand, MG Corradini. 2012. A study of the randomly fluctuating microbial counts in foods and water using the Expanded Fermi Solution as a model. Journal of Food Science, 77: R63-R71.

29. M Peleg, MG Corradini. 2011. Microbial growth curves – What do the models tell us and what they cannot. Critical Reviews in Food Science and Nutrition, 51: 917-945.

30. M Peleg, MD Normand, MG Corradini. 2011. Expanded 'Fermi Solution' for estimating the relationship between product spoilage or deterioration and the number of consumer complaints. Trends in Food Science and Technology, 22: 341-349.


31. M Peleg, MD Normand, MG Corradini. 2011. Construction of food and water borne pathogens’ dose-response using the expanded Fermi solution. Journal of Food Science, 76: R82-R89.

32. M Peleg, MD Normand, J Horowitz, MG Corradini. 2011. Expanded Fermi solution for estimating the survival of ingested pathogenic and probiotic microbial cells and spores. Applied and Environmental Microbiology, 77: 312-319.

33. M Peleg, MG Corradini. 2010. Theoretical effects of monotonically changing and fluctuating temperature on oscillating biological systems. Ecological Complexity, 7: 500-505.

34. MD Normand, U Lesmes, MG Corradini, M Peleg. 2010. Wolfram Demonstrations: Free Interactive Software for Food Engineering Education and Practice. Food Engineering Reviews, 2: 157-167.

35. MG Corradini, MD Normand, M Eisenberg, M Peleg. 2010. Evaluation of a stochastic inactivation model of heat activated Bacilli spores. Applied and Environmental Microbiology, 76: 4402-4412.

36. MG Corradini, MD Normand, M Peleg. 2010. A stochastic and deterministic model of microbial heat inactivation. Journal of Food Science, 75: R59-R70.

37. J. Horowitz, MD Normand, MG Corradini, M Peleg. 2010. A probabilistic model of growth, division, and mortality of microbial cells. Applied and Environmental Microbiology, 76: 230-242.

38. M Peleg, MD Normand, MG Corradini. 2010. Interactive software for calculating the principal stresses of compacted cohesive powders with the Warren-Spring equation. Powder Technology, 197: 268-273.

39. M Peleg, MG Corradini, MD Normand. 2009. Isothermal and non isothermal kinetic models of chemical processes in foods governed by competing mechanisms. Journal of Agricultural and Food Chemistry, 57: 7377-7386.

40. MG Corradini, MD Normand, M Peleg. 2009. On modeling the temporal and geographical distribution of pathogens outbursts and other industrial mishaps. Food Engineering Reviews, 1:3-15.

41. MG Corradini, M Peleg. 2009. Dynamic model of heat inactivation kinetics for bacterial adaptation. Applied and Environmental Microbiology, 75: 2590-2597.

42. D Bermúdez-Aguirre, MG Corradini, R Mawson, G Barbosa Canovas. 2009. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Innovative Food Science and Emerging Technologies, 10: 172-178.

43. MG Corradini, MD Normand, C Newcomer, DW Schaffner, M Peleg. 2009. Extracting survival parameters from isothermal, isobaric and ‘iso-concentration’ inactivation experiments by the ‘Three End Points Method’. Journal of Food Science, 74: R1-R11.

44. L Atares, A Chiralt, MG Corradini, C Gonzalez-Martinez. 2009. Effect of the solute on the development of compositional profiles in osmotic dehydrated apple slices. LWT- Food Science and Technology, 42: 412-417.

45. GMF Aragao, MG Corradini, M Peleg. 2008. A phenomenological model of the peroxide value’s rise and fall during lipids oxidation. Journal of the American Oil Chemist Society, 85: 1143-1153.


46. MG Corradini, MD Normand, M Peleg. 2008. Prediction of an organism's inactivation patterns from three single survival ratios determined at the end of three non-isothermal heat treatments. International Journal of Food Microbiology, 126: 98-111.

47. M Peleg, MD Normand, MG Corradini. 2008. Interactive software for estimating the efficacy of non-isothermal heat preservation processes. International Journal of Food Microbiology, 126: 250-257.

48. M Peleg, MD Normand, MG Corradini, AJ van Asselt, P de Jong, PF ter Steeg. 2008. Estimating the heat resistance parameters of bacterial spores from their survival ratios at the end of UHT and other heat treatments. Critical Reviews in Food Science and Nutrition, 48: 634-648.

49. MG Corradini, M. Peleg. 2007. A Weibullian model of microbial injury and mortality. International Journal of Food Microbiology, 119: 319-329.

50. S Smith-Simpson, MG Corradini, MD Normand, M Peleg, DW Schaffner. 2007. Estimating microbial growth parameters from non-isothermal data: A case study with Clostridium perfringens. International Journal of Food Microbiology, 118: 294-303.

51. GMF Aragao, MG Corradini, MD Normand, M Peleg. 2007. Evaluation of the Weibull and log-normal distribution functions as survival models of Escherichia coli under isothermal and non-isothermal conditions. International Journal of Food Microbiology, 119: 243-257.

52. YS Gu, MG Corradini, DJ McClements, J Des Rochers. 2007. Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil composition. Journal of Agricultural & Food Chemistry, 55: 9289-9295.

53. M. Peleg, MG Corradini, MD Normand. 2007. The logistic (Verhulst) model for sigmoid microbial growth curves revisited. Food Research International, 40: 808-818.

54. MG Corradini, MD Normand, M Peleg. 2007. Modeling non isothermal heat inactivation of microorganisms having biphasic isothermal survival curves. International Journal of Food Microbiology, 116: 391-399.

55. M Peleg, MD Normand, J Horowitz, MG Corradini. 2007. An expanded Fermi solution for microbial risk assessment. International Journal of Food Microbiology, 113: 92-101.

56. MG Corradini, M Peleg. 2006. Direction reversals in the mechanical signature of cellular snacks: A measure of brittleness? Journal of Texture Studies, 37: 538-552.

57. MG Corradini, M Peleg. 2006. Shelf life estimation from accelerated storage data. Trends in Food Science and Technology, 18: 37-47.

58. MG Corradini, M Peleg. 2006. Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems. Critical Reviews in Food Science and Nutrition, 46: 489-517.

59. MG Corradini, MD Normand, M Peleg. 2006. On expressing the equivalence of non-isothermal and isothermal heat sterilization processes. Journal of the Science of Food and Agriculture, 86: 785-792.

60. YS Gu, MG Corradini, DJ McClements, J Des Rochers. 2006. Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition. Journal of Agricultural & Food Chemistry, 54: 417-424.


61. MG Corradini, M Peleg. 2006. On modeling and simulating transitions between microbial growth and inactivation or vice versa. International Journal of Food Microbiology, 108: 22-35.

62. MG Corradini, M Peleg. 2006. Prediction of vitamin loss during non-isothermal heat processes & storage with nonlinear kinetics models. Trends in Food Science and Technology, 17: 24-34.

63. MG Corradini, A Amézquita, MD Normand, M Peleg. 2006. Modeling and predicting non isothermal microbial growth using general purpose software. International Journal of Food Microbiology, 106: 223-228.

64. MG Corradini, M Peleg. 2005. Consistency of dispersed food systems and its evaluation by squeezing flow viscometry. Journal of Texture Studies, 36: 605-629.

65. MG Corradini, M Peleg. 2005. Estimating non-isothermal bacterial growth in foods from isothermal experimental data. Journal of Applied Microbiology, 99: 187-200.

66. M Peleg, MD Normand, MG Corradini. 2005. Generating microbial survival curves during thermal processing in real time. Journal of Applied Microbiology, 98: 406-417.

67. MG Corradini, MD Normand, M. Peleg. 2005. Calculating the efficacy of heat sterilization processes. Journal of Food Engineering, 67: 59-69.

68. MG Corradini, M Peleg. 2004. Demonstration of the Weibull-Log logistic survival model’s applicability to non-isothermal inactivation of E. coli K12 MG1655. Journal of Food Protection, 67: 2617-2621.

69. M Peleg, MG Corradini, MD Normand. 2004 Kinetic models of complex biochemical reactions and biological processes. Chemie Ingenieur Technik, 76: 413-423.

70. MG Corradini, M Peleg. 2004. A model of non-isothermal degradation of nutrients, pigments and enzymes. Journal of the Science of Food and Agriculture, 84: 217-226.

71. O Hadas, MG Corradini, M Peleg. 2004. Statistical analysis of the fluctuating counts of fecal bacteria in the water of lake Kinneret. Water Research, 38: 79-88.

72. PM Periago, A van Zuijlen, PS Fernandez, PM Klapwijk, PF ter Steeg, MG Corradini, M Peleg. 2004. Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans spores in soups from their isothermal survival data. International Journal of Food Microbiology, 95: 205-218.

73. N Kampf, C Gonzalez Martinez, MG Corradini, M Peleg. 2003 Effect of two gums on the development, rheological properties & stability of egg albumen foams. Rheologica Acta, 42: 259-268.

74. MG Corradini, M Peleg. 2003. A theoretical note on estimating the number of recoverable spores from survival curves having an ‘activation shoulder’. Food Research International, 36: 1007-1013.

75. MG Corradini, M Peleg. 2003. A model of microbial survival curves in water treated with a volatile disinfectant. Journal of Applied Microbiology, 95: 1268-1276.

76. C Gonzalez Martinez, MG Corradini, M Peleg. 2003. Effect of moisture on the mechanical properties of pork rind (chicharrón). Food Science & Technology International, 9: 249-255.

77. C Gonzalez Martinez, MG Corradini, M Peleg. 2003. Probabilistic models of food microbial safety and nutritional quality. Journal of Food Engineering, 56: 135-142.


78. W Chanasattru, MG Corradini, M Peleg. 2002. Determination of practically significant differences in the sensorily perceived consistency of semi-liquid foods. Journal of Texture Studies, 33: 445-460.

79. M Peleg, R Engel, C Gonzalez-Martinez, MG Corradini. 2002. Non-Arrhenius and non-WLF kinetics in food systems. Journal of the Science of Food and Agriculture, 82: 1346-1355.

80. MG Corradini, R Engel, MD Normand, M Peleg. 2002. Estimating the frequency of future high microbial counts in records with an actual or potential trend or periodicity. Journal of Food Science, 67: 1278-1285.

81. B Hoffner, O Campanella, MG Corradini, M Peleg. 2001. Squeezing flow of a highly viscous incompressible liquid pressed between slightly inclined lubricated wide plates. Rheologica Acta, 40: 289-295.

82. MG Corradini, R Engel, M Peleg. 2001. Sensory thresholds of consistency of semi-liquid foods; Evaluation by squeezing flow viscometry. Journal of Textures Studies, 32: 143-154.

83. MG Corradini, MD Normand, A Nussinovitch, J Horowitz, M Peleg. 2001. Estimating the frequency of high microbial counts in industrial food products using various distribution functions. Journal of Food Protection, 64: 674-681.

84. A Nussinovitch, MG Corradini, MD Normand, M Peleg. 2001. Effect of sucrose, starch and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels. Food Research International, 24: 871-878.

85. MG Corradini, J Horowitz, MD Normand, M Peleg. 2001. Analysis of the fluctuating pattern of E. coli counts in the rinse water of an industrial poultry plant. Food Research International, 34: 565-572.

86. MG Corradini, V. Stern, T. Suwonsichon, M Peleg. 2000. Squeezing flow of semi-liquid foods between parallel Teflon coated plates. Rheologica Acta, 39:452-460.

87. MG Corradini, R Engel, M Peleg. 2000. Assessment of the extent of consistency loss in semi-liquid foods by compression and shear. Journal of Texture Studies, 31: 363-378.

88. MG Corradini, M Peleg. 2000. Lubricated squeezing flow viscometry for “dulce de leche” (milk sweet). Food Science and Technology International, 6: 339-344.

89. A Nussinovitch, MG Corradini, MD Normand, M Peleg. 2000. Effect of sucrose on the mechanical & acoustic properties of freeze-dried agar, κ-carrageenan & gellan gels. Journal of Texture Studies, 31: 205-223.

Articles published in popular press (6)

1. B. Zelent, R Chib, S Waxman, A Ciarfella, MG Corradini, RD Ludescher, The Glow of Food Dye Can Be Used to Monitor Food Quality, February 10, 2017, Newswise. Available at http://www.newswise.com/articles/the-glow-of-food-dye-can-be-used-to-monitor-food-quality

2. S Waxman, MG Corradini, RD Ludescher. 2015. Fluorescent Food Dyes as Probes to Improve Food Quality. Biophysical Society News Press. Released: Wednesday, February 11, 2015. Available at http://www.biophysics.org/Portals/1/PDFs/Press%20Room/2015/release%208%20food%20dyes%20Wed%201030.pdf, http://www.newswise.com/articles/view/629129/, and http://www.sciencedaily.com/releases/2015/02/150211122532.htm

3. MG Corradini, S Oddone, MF Balza, MA Trevisan, AE Osorio. 2011. Abuso Térmico y


Sanitario de Alimentos en la Ciudad de Buenos Aires y su Efecto en la Inocuidad Alimentaria. Ingeniería Alimentaria Dic. 1-5.

4. MG Corradini, S Oddone, AE Osorio. Seguridad Alimentaria y Temperaturas Sub-óptimas: Evaluación de la Cadena de Frío en la Ciudad de Buenos Aires. 2011. Complete version and summary at the website of the Council for Information on Food Safety and Nutrition. (CISAN). Available at: http://www.cisan.org.ar/articulo_ampliado.php?id=125&hash=6af61ef950d27b40d313cf0635fdd8fd

5. MG Corradini. 2008. Freeware para la industria alimentaria. (Freeware aimed to the food industry) El Cronista Comercial – Suplemento IT Business, 11/11/2008. Year 100, pp. 4.

6. MG Corradini. 1996. Sistemas emulsionantes en la industria alimentaria. (Emulsifiers for the food industry) Rev. Ingeniería Alimentaria Nov.-Dic. 32-36.

Software Development (12)

Mathematica Platform

Co-authored with MA Rogers: Hansen Space for the Classification of Organogelators. 2014. Available upon request. Detailed information: 10.1021/la5008389

Co-authored with M Peleg and MD Normand: Mass Balance in a Single-Stage Evaporator. 2009. http://demonstrations.wolfram.com/MassBalanceInASingleStageEvaporator/

Arrhenius Equations for Reaction Rate and Viscosity. 2009. http://demonstrations.wolfram.com/ArrheniusEquationsForReactionRateAndViscosity/

Flow from a Tank at Constant Height. 2008. http://demonstrations.wolfram.com/FlowFromATankAtConstantHeight/

Heat Transfer in a Heat Exchanger. 2008. http://www.demonstrations.wolfram.com/HeatTransferInAHeatExchanger/

De Novo Growth Processes with Competing Mechanisms. 2008. http://demonstrations.wolfram.com/DeNovoGrowthProcessesWithCompetingMechanisms/

Incipient Growth Processes with Competing Mechanisms. 2008. http://demonstrations.wolfram.com/IncipientGrowthProcessesWithCompetingMechanisms/

Microsoft Excel Platform (Co-authored with M Peleg and MD Normand)

Generation of Microbial Growth Curves (model A). http://www-unix.oit.umass.edu/~aew2000/GrowthAndSurvival/GrowthA/MicrobeGrowthModelA.html

Generation of Microbial Growth Curves (model B). http://www-unix.oit.umass.edu/~aew2000/GrowthAndSurvival/GrowthB/MicrobeGrowthModelB.html

Generation of Nutrient Degradation Curves. http://www.people.umass.edu/aeo/Maria/NutrientProgram.htm

Simulating Non-Isothermal Biphasic Heat Inactivation of Microorganisms Using Excel. http://www-unix.oit.umass.edu/~aew2000/Biphasic/Biphasic.html

Generation of Non-Isothermal Growth Curves Using a Generalized Logistic (Verhulst) Model.


http://www-unix.oit.umass.edu/~aew2000/GenLogistic/NonIsothermGenLogistic.html

Patents & Copyrighted Material

RD Ludescher, MG Corradini. 2015. Process for providing luminescence in or from a food product. US20160242448 A1 (Pending).

AA Ciarfella, MG Corradini, RD Ludescher. 2015. The Luminescent LunchBox. An educational tool on food photophysics for middle school students (Copyright in process)

Funding

Externally Funded Research

2017-2018 Northarvest Bean Growers Association's Dry Bean Health Research Program incentive award. Co-PI. (Grant Amount: US$ 20,000)

2016-2017 The Macao Foundation. Assessing Integrity and Innovation in Food Systems in the Pearl River Delta Region. Co-PI. (Grant Amount: US$ 8,800)

2013-2016 USDA/NIFA/AFRI Improving Food Quality Program – A1361. GRAS Luminescent Probes of Food Physical State. Collaborator. (Grant Amount: US$ 499,722).

2014-2016 PepsiCo. Influence of Oat and Soluble Fiber Content on the Biophysics of Digestion. Collaborator. (Grant Amount: US$ 252,675)

Internally Funded Research

2017-2019 Research and Development Project (PID) – Instituto de Tecnologia. Fundacion UADE – Data Science Meets Food Science. PI. (Grant Amount: US$ 42,500).

2013-2014 TIM-1 Equipment Waiver Seed Grants. New Jersey Institute for Food, Nutrition and Health. Collaborator. (Grant Amount: US$ 5,000)

2012-2013 Research and Development Project (PID) – Instituto de Tecnologia. Fundacion UADE – Identifying and Modeling Factors that Affect Food Security. PI. (Grant Amount: US$ 19,500).

2011-2012 Research and Development Project (PID) – Instituto de Tecnologia. Fundacion UADE – Assessment of Urban Food Systems. PI. (Grant Amount: US$ 11,000).

2011-2012 Research and Development Project (PID) – Instituto de Tecnologia. Fundacion UADE – Modelling Microbial Inactivation Using Emerging Technologies. PI. (Grant Amount: US$ 11,500).

2010-2011 Research and Development Project (PID) – Instituto de Tecnologia. Fundacion UADE – Temperature Abuse in Foods and Probabilistic Models of Microbial Growth and Inactivation. PI. (Grant Amount: US$ 7,500).

2009-2010 Research and Development Project (PID) – Instituto de Tecnologia. Fundacion UADE & Government of The City of Buenos Aires– Food Mishandling and Predictive Microbiology. PI (Grant Amount: US$ 10,000)

2008-2009 Research and Development Project (PID) – Instituto de Tecnologia. Fundacion UADE – Non-Linear Degradation Kinetics of Food Nutrients. Principal Investigator. (Grant Amount: US$ 1,500).


Conference Presentations and Participations (74)

1. MG Corradini. 2017. Luminescent Molecular Rotors: Applications in Food Science and Engineering. Session: Now you see me, now you don’t: Uses of Optical Luminescent Techniques and Compounds to Enhance Food Quality and Safety. IFT 2017 Annual Meeting. Las Vegas, NV, USA.

2. M. Faieta, C. Toong, MG Corradini, P. Pittia, RD Ludescher. 2017. Degradation kinetics of phycocyanin in liquid model systems under isothermal and dynamic heating. Frontiers in Food Biophysics 2017. Erice, Sicily, Italy.

3. N Li, MG Corradini, RD Ludescher, MA Rogers. 2017. Diffusion Through Fat Crystal Networks: Fluorescence Analysis and Correlations with Physico-Chemical Properties. IFT 2017 Annual Meeting. Las Vegas, NV, USA.

4. M. Faieta, C. Toong, J. Wang, MG Corradini, P. Pittia, RD Ludescher. 2017. Degradation kinetics of phycocyanin under isothermal and dynamic heating. IFT 2017 Annual Meeting. Las Vegas, NV, USA.

5. AA Ciarfella, R. Chib, MG Corradini, RD Ludescher. 2017. Characterization of gelation kinetics of gelatin using fluorescence spectroscopy. IFT 2017 Annual Meeting. Las Vegas, NV, USA.

6. B Zelent, C Bialas, R Chib, I Gryczynski, P. Chen, K Lewerissa, MG Corradini, RD Ludescher, JM Vanderkooi, FM Matschinsly. 2017. Structural changes of recombinant human glucokinase caused by its natural substrate D-glucose or by glycerol and other osmolytes studied by tryptophan fluorescence, Biophysical Society 61st Annual Meeting, New Orleans, LA, USA.

7. R Chib, B Zelent, YL Wang, A Le, MG Corradini, RD Ludescher. 2017. Edible luminescent probes as sensors of food quality: Identification and Selection. Biophysical Society 61st Annual Meeting, New Orleans, LA, USA.

8. B Zelent, R Chib, SM Waxman, A Ciarfella, MG Corradini, RD Ludescher. 2017. Photophysical characterization and potential applications of Allura Red to study food quality. Biophysical Society 61st Annual Meeting, New Orleans, LA, USA.

9. M Demol, D Eastman, I Joye, MG Corradini, RD Ludescher. 2016. Protein conformational changes during protein nanoparticle assembly and disassembly: A fluorescence study. Institute of Food Technologists Annual Meeting, Chicago, IL, USA.

10. YL Wang, MG Corradini, RD Ludescher. 2016. Effect of molecular size and glycerol addition on Tg and molecular mobility in amorphous dextran matrices detected by riboflavin phosphorescence. Institute of Food Technologists Annual Meeting, Chicago, IL, USA.

11. RZ Qu, S Waxman, MG Corradini, RD Ludescher. 2016. Spectrophotometric analysis of interactions between synthetic dyes and macromolecules. Institute of Food Technologists Annual Meeting, Chicago, IL, USA.

12. B Zelent, C Bialas, R Chib, I Gryczynski, S Waxman, M Patel, MG Corradini, RD Ludescher. 2016. Photophysical Properties of Synthetic Food Dyes. Biophysical Society 60th Annual Meeting, Los Angeles, CA, USA.

13. YL Wang, V Yeung, MG Corradini, RD Ludescher. 2016. Riboflavin as a GRAS luminescent probe of food and pharmaceutical quality. Biophysical Society 60th Annual Meeting, Los Angeles, CA, USA.


14. AA Ciarfella, RD Ludescher, MG Corradini. 2016. The Luminescent Lunch-Box: Translating research on edible GRAS probes into an educational kit on photophysics. Biophysical Society 60th Annual Meeting, Los Angeles, CA, USA.

15. J Williams, J Almy, MG Corradini, T Fox, V Mummalaneni, AE Osorio. 2015. Outside Looking on Food Wars, Marketing, and Public Policy: Varying Perspectives from Members of Industry, Public Health, Advocacy, and Academic Communities Not Typically Attending the Marketing & Public Policy Conference. Special Session – Interactive Panel Discussion. AMA 2015 Marketing and Public Policy Conference Washington DC, USA.

16. AA Ciarfella, JM Zuccaro, MG Corradini, RD Ludescher. 2015. Translating research on luminescence of GRAS probes into educational tools in photophysics. 2015 NABT Professional Development Conference. Providence, RI, USA.

17. RD Ludescher, MG Corradini. 2015. Edible Luminescent Probes of Food Quality and Stability. 6th Symposium on Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale. Paris, France.

18. S Waxman, A Kashi, M Patel, MG Corradini, RD Ludescher. 2015. Food colors as intrinsic luminescent sensors of physical properties in foods. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

19. AN Le, S Wang, MG Corradini, RD Ludescher. 2015. Natural occurring flavonols as luminescent probes of water activity in foods and pharmaceuticals. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

20. MB Garcia, L Pedlowski, S Oddone, MG Corradini. 2015. Potential migration from food contact materials during heating of prepared foods: Consumer and retailer practices in Argentina. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

21. YL Wang, MG. Corradini, RD Ludescher. 2015. Temperature induced molecular mobility in glucose oligomers from riboflavin luminescence. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

22. YL Wang, S Abdel-Meguid, MG. Corradini, RD Ludescher. 2015. Molecular mobility of amorphous dextran matrices: The use of riboflavin as an optical probe. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

23. RD Ludescher, MG Corradini. 2015. Edible Lights: Revealing and expanding the science of ‘glow in the dark’ foods. The International Conference on Culinary Arts and Sciences. Montclair State University, NJ, USA.

24. S Waxman, A Kashi, A Karami, M Patel, MG Corradini, RD Ludescher. 2015. Food colors as intrinsic luminescent sensors in edible products. Biophysical Society 59th Annual Meeting, Baltimore, MA, USA.

25. S Wang, AN Le, MG Corradini, RD Ludescher. 2015. Flavonols as luminescent probes of water activity in foods and pharmaceuticals. Biophysical Society 59th Annual Meeting, Baltimore, MA, USA.

26. YL Wang, MG Corradini, RD Ludescher. 2015. Molecular mobility in amorphous sucrose films monitored by riboflavin phosphorescence - Potential applications in edible/biodegradable films. Biophysical Society 59th Annual Meeting, Baltimore, MA, USA.

27. Y Lan, MA Rogers, MG Corradini. 2014. Comparing and correlating solubility parameters governing self-assembly of molecular gels. 248th National Meeting of the American-Chemical-Society, San Francisco, CA, USA.

28. D Dossantos, JL Louie, S Ryoo, MG Corradini, RD Ludescher. 2014. Micellar


enhancement of the photophysical properties of natural pigments. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

29. S Wang, AN Le, MG Corradini, RD Ludescher. 2014. 3-Hydroxyflavone (3HF): a model for flavonoid based sensors of food quality. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

30. T Vassara, C Chidichimo, P Ormando, S Oddone, MG Corradini. 2014. Microbiological and chemical quality of retailed ground beef samples in selected low-income neighborhoods of the city of Buenos Aires. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

31. YL Wang, V Yeung, MG Corradini, RD Ludescher. 2014. Singlet Oxygen Generation by GRAS Photosensitizers for Microbial Inactivation. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

32. S Waxman, D Dimayuga, A Kashi, A Karami, MG Corradini, A Draganski, RD Ludescher. 2014. Use of Food Colors as Luminescent Viscosity Probes: Advantages and Limitations. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

33. YL Wang, T Wong, MG Corradini, RD Ludescher. 2014. Phosphorescence of GRAS Compounds in Amorphous Sucrose Solid Films. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

34. YL Wang, V Yeung, T Wong, MG Corradini, RD Ludescher. 2014. A Comparative Study of Three Singlet Oxygen (1O2) Quantification Methods for Food Applications. 247th American Chemical Society Meeting. Dallas, TX, USA.

35. A Kashi, SM Waxman, A Karami, MG Corradini, A Draganski, RD Ludescher. 2014. Potential use of food colors as intrinsic luminescent probes of the physical state of foods. 247th American Chemical Society Meeting. Dallas, TX, USA.

36. RD Ludescher, MG Corradini, YL Wang, A Draganski. 2014. Exciting minds to make them shine: An undergraduate hands-on training program in Biophysics. Biophysical Society 58th Annual Meeting, San Francisco, CA, USA.

37. L Pernee Lee, D Pelligra, T Wong, J Louie, MG Corradini, RD Ludescher. 2013. MonoAzo dyes as sensors of bulk (and local) viscosity in hydrocolloid solutions. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

38. S Chugh, S Ryoo, MG Corradini, RD Ludescher. 2013. Application of betaxanthins and betanin as potential probes for (bulk and local) viscosity. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

39. J Zhang, MG Corradini, RD Ludescher. 2013. Modeling the degradation kinetics of riboflavin exposed to UV light. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

40. J Hanson, MG Corradini, RD Ludescher. 2013. Potential Application of anthocyanins as fluorescent probes for food quality. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

41. S Carnovale, AE Osorio, MG Corradini. 2013. Connecting the Forward and Reverse Flows of Quality: A Model for Total Quality Delivery. Production and Operations Management Society (POMS) Annual Conference. Denver, CO, USA.

42. S Chugh, JL Hanson, S Ryoo, MG Corradini, RD Ludescher. 2013. Potential use of natural pigments as probes for viscosity. 245th American Chemical Society Meeting. New Orleans, LA, USA.


43. JS Komaiko, RG Albertson, YA Dave, JF Louie, DM Pelligra, MG Corradini, RD Ludescher. 2012. Application of monoazo dyes as potential probes for (bulk and local) viscosity. Institute of Food Technologists Annual Meeting. Las Vegas, NV, USA.

44. AE Osorio, S Carnovale, MG Corradini. 2012. Extending the Quality Chain: Delivering Quality to Final Consumers. 22nd Annual North American Research Symposium on Purchasing and Supply Management. Phoenix/Chandler, AZ, USA.

45. JS Komaiko, RG Albertson, GJ Resch, MG Corradini, RD Ludescher. 2012. Potential application of monoazo dyes as probes for viscosity. 243th American Chemical Society Meeting. San Diego, CA, USA.

46. AE Osorio, MG Corradini, J Williams. 2012. Street Level Recommendations to mitigate food marginalization at low income neighborhoods: A walk around the city of Buenos Aires, Argentina. Annual Meeting of the AAG. New York, NY, USA.

47. MG Corradini, S Oddone. 2011. Temperature abuse by retailers and consumers in the city of Buenos Aires: Effects on food safety. XVIII Congreso Argentino de Nutricion, Buenos Aires, Argentina.

48. MA Trevisan, MF Balza, J Frojan, S Oddone, MG Corradini. 2011. Sub-optimal temperatures in retailers and households refrigerators in the city of Buenos Aires and their effects on food safety. XIII Congreso Argentino de Ciencia y Tecnología de Alimentos - Cytal 2011. Buenos Aires, Argentina.

49. F Arellano Eguez, A Arellano Eguez, G Vázquez, F Cornejo, S Oddone, MG Corradini. 2011. Hydration kinetics and morphological characteristics during cooking of two varieties of Ecuadorian rice. XIII Congreso Argentino de Ciencia y Tecnología de Alimentos - Cytal 2011. Buenos Aires, Argentina.

50. M Peleg, MG Corradini. 2011. Potential uses of hydrocolloids and gums in foods texture studies. 16th Gums & Stabilisers for the Food Industry Conference. Wageningen, The Netherlands.

51. MF Balza, M Trevisan, J Frojan, S Oddone, MG Corradini. 2011. Domestic food handling practices in the city of Buenos Aires and their effects on microbial growth. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

52. MG Corradini, S Oddone, MF Balza, M Trevisan, AE Osorio. 2011. Food Safety in the city of Buenos Aires: Identification of risks from retailer and consumer behavior. Annual Meeting of the AAG. Seattle, WA, USA.

53. M Peleg, MG Corradini, MD Normand. 2010. On modeling the effect of water activity on microbial growth in foods: a glimpse into the future? 11th International Symposium on Properties of Water (ISOPOW11). Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Queretaro, Mexico.

54. M Peleg, MG Corradini, MD Normand, CJ Doona, FE Feeherry. 2010. Kinetic and Probabilistic Models of Microbial Inactivation by HPP and Thermal Treatments. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

55. MG Corradini, S Oddone, Y Barrio, AL Darduin. 2010. Temperature distribution of chilled food products at retail stores in the city of Buenos Aires, Argentina. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

56. ML Robello, G Aellen, M Mazzetti, S Oddone, MG. Corradini. 2010. Physical and sensory properties of gluten free pasta products supplemented with amaranth and quinoa flour. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.


57. MS Gozzi, MG. Corradini, EG Díaz. 2010. Antioxidant activity and total phenolic content of rabbiteye blueberry (Vaccinium ashei) leaf extracts. Institute of Food Technologists Annual Meeting. Chicago, Illinois, USA.

58. MG Corradini, B Cáceres, A Sola, MS Gozzi, EG Diaz. 2010. Lipid oxidation kinetics in ground beef patties: Effect of natural antioxidants from rabbiteye blueberry (Vaccinium ashei) leaves. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

59. MG Corradini, S Oddone, AL Darduin, Y Barrio, AE Osorio. 2010. Poles of food-borne disease risk: Mapping self-service food stores and temperature abuse in the city of Buenos Aires. Annual Meeting of the AAG. Washington DC, USA.

60. MG Corradini. 2009. Acrylamide in foods – Formation and strategies to reduce its presence. Invited Speaker. XVII Congreso Argentino de Nutrición. Mar del Plata. Argentina.

61. M Iammarino, F Balza, MV Furque, M Trevisan, S Oddone, MG Corradini. 2009. Estimation of microbial inactivation by dense phase CO2 using the Weibull model and neural networks. XII Congreso Argentino de Ciencia y Tecnología de Alimentos - Cytal 2009. Concordia, Entre Ríos, Argentina.

62. I Córdoba, M Iammarino, F Balza, MV Furque, M Trevisan, P Ormando, MG Corradini, S. Oddone. 2009. Bioremediation of food industry waste water contaminated with phenol. Congreso de Ciencias Ambientales, Consejo Profesional de Ingeniería Mecánica y Electricista. COPIME 2009, Ciudad de Buenos Aires, Argentina.

63. M Iammarino, S Oddone, MG Corradini. 2009. Utilización de redes neuronales para la estimación de parámetros de crecimiento microbiano en alimentos. (A neural network approach to estimate microbial growth parameters in foods). 9 ° Congreso Interamericano de. Computación Aplicada a la Industria de Procesos CAIP 2009. Montevideo, Uruguay.

64. A Cuellas, EJ Mamarella, AC Rubiolo, M Iammarino, S Oddone, MG Corradini. 2009. An artificial neural network approach to predict lactose hydrolysis by β-galactosidase. Institute of Food Technologists Annual Meeting. Anaheim, CA, USA.

65. D Bermúdez-Aguirre, MG Corradini, R Mawson, GV Barbosa-Cánovas. 2008. Modeling the inactivation of Listeria innocua in raw whole milk by thermo-sonication treatments. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

66. MG Corradini, C Newcomer, MD Normand, DW Schaffner, M Peleg. 2008. Calculating survival parameters and predicting heat inactivation patterns from single-point experiments: A demonstration with isothermal data. 108th General Meeting of the American Society of Microbiology (ASM). Boston, MA, USA.

67. MG Corradini, CJ Doona, FE Feeherry, EW Ross, M Peleg. 2007. The quasi-chemical & Weibull distribution models of nonlinear inactivation kinetics of E. coli ATCC 11229 by high pressure processing. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

68. MG Corradini, MD Normand, M Peleg. 2006. Equivalent isothermal lethality of preservation processes. Institute of Food Technologists Annual Meeting. Orlando, FL, USA.

69. MG Corradini, MD Normand, M Peleg. 2006. A probabilistic dynamic model of simultaneous microbial growth and mortality in foods. Institute of Food Technologists Annual Meeting. Orlando, FL, USA.

70. M Peleg, MD Normand, J Horowitz, MG Corradini. 2006. The Fermi solution for quick decisions in microbial risk assessment. Institute of Food Protection Annual Conference.


Alberta, Canada.

71. MG Corradini, MD Normand, M Peleg. 2005. Simulating the effect of random temperature fluctuations on the shelf life of planned food products using nonlinear kinetic models. Institute of Food Technologists Annual Meeting. New Orleans, LA, USA.

72. MG Corradini, MD Normand, M Peleg. 2005. Non-linear kinetics: Principles & potential food applications. V Congreso Iberoamericano de Ingeniería en Alimentos. Puerto Vallarta, Mexico.

73. MG Corradini, T Suwonsichon, M Peleg. 2000. Lubricated squeezing flow viscometry for textural evaluation of semi-liquid foods. 8th International Congress of Engineering and Food. Puebla, Mexico.

74. MG Corradini, V Stern, T Suwonsichon, M Peleg. 1999. Lubricated squeezing flow viscometry of semi solid foods. Institute of Food Technologists Annual Meeting. Chicago, IL, USA.

Invited Presentations (20)

1. MG Corradini. 2017. Characterization of food compressibility and compressed foods. Session: Fundamentals of Food Compression and Caloric Densification. IFT 2017 Annual Meeting. Las Vegas, NV, USA. June 25

2. MG Corradini. 2017. Use of Molecular Rotors in Food Science. Perry Lab Group. University of Massachusetts- Amherst, MA, USA. February 6.

3. MG Corradini. 2016. Optical Techniques in Food Science. Biophysics Slam. University of Massachusetts- Amherst, MA, USA. December 19.

4. MG Corradini. 2016. Optical Spectroscopic Approaches in Food Science and Engineering. Webinar. International Society of Food Engineers. November 22.

5. AE Osorio, MG Corradini. 2012. Urban Food Security, Interdisciplinary Conversations. Newark, NJ: Joseph C. Cornwall Center for Metropolitan Studies. November 28.

6. MG Corradini, AE Osorio. 2012. Food Safety Challenges in a Global Market. III Food & Beverage Seminar: Peru to the World Expo / III Seminario de Alimentos y Bebidas: Peru to the World Expo. Newark, NJ, USA.

7. MG Corradini, M Peleg, MD Normand. 2011. Food Risk Analysis: Challenges and New Perspectives. Invited Seminar at the Department of Biological Systems Engineering, College of Engineering. Washington State University, Pullman, WA, USA.

8. MG Corradini. 2010. Food Safety in LatinAmerica: Challenges and New Approaches in Risk Assessment. Invited Lecture - III Ecuadorian Congress on Food Engineering – Guayaquil, Ecuador.

9. MG Corradini. 2010. Weak Links in the Chill Chain. Surface Temperatures at Retail Stores in Buenos Aires, Argentina. Invited Lecture at ILSI Argentina. Buenos Aires, Argentina.

10. MG Corradini. 2009. New Approaches to Food Risk Analysis. Invited Lecture at the Research, Development and Engineering Command (RDECOM) Natick Soldier Center (NSRDEC)-Natick, MA, USA.

11. MG Corradini. 2009. Emerging Technologies in Food Processing. Centro Argentino de Ingenieros. Buenos Aires, Argentina.

12. MG Corradini. 2009. Shelf Life of Food Products: Application of Non-Linear Kinetics &


Predictive Microbiology. Invited Lecture at Department of Food Science, Universidad Catolica Argentina. Buenos Aires, Argentina.

13. MG Corradini, JC Lopez Musi. 2009. Water Status in Argentina: Quality and Uses. Presentation given at the International Life Science Institute (ILSI) 9th Annual Meeting. Tucson, Arizona, USA.

14. MG Corradini. 2007. Estimation of Food Product’s Shelf Life: Non-Linear Kinetics & Predictive Microbiology. Invited Lecture at Department of Food Engineering & Biotechnology, Universidad Argentina de la Empresa. Buenos Aires, Argentina.

15. MG Corradini. 2006. Effect of Random Temperature Fluctuations on the Shelf Life of Food Products. Modelling using nonlinear kinetic models. Universidad Politecnica de Valencia. Valencia, Spain.

16. MG Corradini, M. Peleg. 2004. Mechanical Characterization of Food Foams. Nestle Research and Development, New Milford, CT, USA.

17. MG Corradini. 2003. Rheological and Mechanical Characterization of Food Foams. Invited Lecture at Department of Food Science, Universidad Catolica Argentina. Buenos Aires, Argentina.

18. MG Corradini. 1996. Microemulsions in Foods. Asociación Química Argentina – Argentinean Chemical Society. Buenos Aires, Argentina.

19. MG Corradini. 1996. Emulsifiers in the Food Industry. Asociación Química Argentina – Argentinean Chemical Society. Buenos Aires, Argentina.

20. MG Corradini. 1996. Food Emulsion Stability. Givaudan. Buenos Aires, Argentina.

Teaching Activities

Instructional Development

2017 Instructor, Food Processing (FS 561/FS 563), Department of Food Science, Univ. of Massachusetts, Amherst, MA, USA.

2017 Invited Lecturer, Food Analysis (FS 585), Department of Food Science. Univ. of Massachusetts, Amherst, MA, USA.

2012-2015 Instructor, Food Physical Systems (11:400:419), Department of Food Science. Rutgers, The State University of New Jersey, New Brunswick, NJ, USA. (co-developed with RD Ludescher)

2015 Invited Lecturer, Food Engineering Fundamentals (16:400:507), Department of Food Science. Rutgers, The State University of New Jersey, New Brunswick, NJ, USA

Summer 2015 Instructor, Physical Properties of Foods, Masters Program. Department of Food Engineering, ESPOL, Guayaquil, Ecuador

Fall 2008 Instructor, Physical Chemistry for Food Engineering & Biotechnology, Department of Food Engineering and Biotechnology. Universidad Argentina de la Empresa. Buenos Aires, Argentina.

Spring 2007 Instructor, Introduction to Food Science (HS 230 & HS 500), Department of Nutrition, Sargent College for Health & Rehabilitation Services. Boston University, Boston, MA, USA

Spring 2004 Lab Instructor, Food Processing (FS 541), Department of Food Science, Univ. of Massachusetts, Amherst, MA, USA. (Development of Lab Practices)


Short Courses November 2016 Better Process School (Chapter 8 - Equipment, instrumentation and

operation for thermal processing systems), University of Massachusetts- Amherst, MA, USA

November 2010 Predictive Microbiology in Foods, Instituto Politecnico del Litoral, Guayaquil, Ecuador (2 days)

July 2008 Rheology of Colloidal Systems, Universidad Argentina de la Empresa, Buenos Aires, Argentina (3 days)

October 2007 Rheology of Semi Solids Foods, Universidad Argentina de la Empresa, Buenos Aires, Argentina (3 days)

December 2007 Shelf- life Estimation, Grupo Tecnas, Medellin, Colombia (2 days)

December 2007 Rheological Characterization of Semi Solid Foods, Grupo Tecnas, Medellin, Colombia (3 days)

May 2006 Rheological and Textural Properties of Foods, Universidad Politecnica de Valencia, Valencia, Spain (5 days)

May 2003 Physical Properties of Foods, Universidad Politecnica de Valencia, Valencia, Spain (5 days)

Advising Activities

Master's or Doctoral Students

Adviser

(2017-present): Bueno-Lopez, Rossy – Masters, UMass Amherst

(2016-present): Toong, Cally – Masters, UMass Amherst

(2016-present): Lynch, Kimberly – Doctoral, UMass Amherst

Committee member

(2017): Cansu, Gusmus – Doctoral, UMass Amherst

(2017): Pearson, Brooke – Masters, UMass Amherst

(2017): AlHassawi, Fatemah – Doctoral, Rutgers University

(2016): Wong, Kristin – Masters, UMass Amherst

(2016): Jagadeesan Sankaran, Karthikeyan - Doctoral, Rutgers University

(2016): Wang, Xiangan - Doctoral, Rutgers University

(2016): Lin, Marcus - Doctoral, Rutgers University

(2016): Lan, Yaqi - Doctoral, Rutgers University

(2016): Li, Nanxi – Masters, Rutgers University

(2015): Evelyn, Evelyn – Doctoral, University of Auckland –New Zealand

(2015): Du, Huixin – Masters, Rutgers University

Undergraduate Students

Undergraduate Research Projects (2011-2016). School of Environmental and Biological

Sciences, Rutgers University, New Brunswick, NJ, USA.


From 2011 to 2016, I co-advised 35 undergraduate students engaged in photophysical

research projects. The students’ findings have been presented in national and international

conferences. External and internal funding have been obtained based on the achieved

results.

Students Supervised or Co-Supervised for Independent Studies

2017: Gretchen Mueller (UMass Honors)

2016: Derrick Fondaco (George H. Cook Honors Project)

2016: Sarah Waxman (George H. Cook Honors Project)

2016: An Le (Honors Thesis)

2015: Karen Ben-Elazar (George H. Cook Honors Project)

2014: Christina Kim (George H. Cook Honors Project)

Path to Academic Success (2012) Instructor – School of Environmental and Biological

Sciences, Rutgers, The State University of New Jersey

Undergraduate Capstone Research Projects (2008- 2015). Facultad de Ingeniería &

Ciencias Exactas. Universidad Argentina de la Empresa. Buenos Aires, Argentina.

2015: F Marzoratti and AL Barreras – UV inactivation of E. coli in fresh produce (co-directed

with S Oddone and J Fernandez)

2014: T Vassara and C Chidichimo – Physicochemical and microbiological conditions of

ground beef from retailers in the city of Buenos Aires (co-directed with S Oddone)

2014: B Garcia and L Pedlowski. Potential migration from food contact materials during

heating of prepared foods: Consumer and retailer practices in Argentina.

2013: J Frojan – Seasonality and temperature abuse prevalence in food products in Buenos

Aires, Argentina (co-directed with S Oddone)

2012: A Arellano and F Arellano – Hydration kinetics of two kinds of Ecuadorian Rice (co-

directed with S Oddone).

2012: F Balza and M Trevisan – Temperature abuse of food products - Evaluation of

consumer practices in Buenos Aires, Argentina (co-directed with S Oddone and AL Daurdin)

– 3rd Place Pre Ingenieria Award – CAI 2011.

2011: I Cordoba – Bioremediation of industrial waste water contaminated with phenolic

compounds

Editorial Activities

Editorial Board Member

Food Biophysics – (2017-2022)

Food Engineer Reviews – Pullman, WA, U.S.A. (2012 - 2017)

Revista Tecnológica Espol – Guayaquil, Ecuador (2009, Special Issue 2010).

Ad-Hoc Reviewer Food and Bioprocess Technology, Applied and Environmental Microbiology, Food Research International, Food Biophysics, Food Microbiology, Food Chemistry, Food Engineering Reviews, International Journal of Food Microbiology, Journal of Food


Engineering, Food Science & Technology (Lebensmittel-Wissenschaft und-Technologie), Journal of the Royal Society Interface, Advances in Bioinformatics.

2015-2016 Ad hoc reviewer, FONDECYT Regular 2016 grant awards, Chilean National Science and Technology Commission (CONICYT – Chile)

2013-2016 Ad hoc reviewer, Research Projects, Fulbright Commission & Argentinean Ministry of Science and Technology.

July 2011 Reviewer, XIII Congreso Argentino de Nutricion (XIII Argentinean Congress on Nutrition). Buenos Aires, Argentina

November 2011 Member of the Technical Committee - III Ecuadorian Congress on Food Engineering – Guayaquil, Ecuador.

October 2010 Reviewer, 1st Congreso Argentino de Ingenieria (Argentinean Congress on Engineering)-CAI 2010. Buenos Aires, Argentina.

November 2009 Member of the Technical Committee- VI International Conference on Predictive Modeling in Foods – Washington, DC, USA.

October 2009 Reviewer, XVIII Congreso sobre Métodos Numéricos y sus Aplicaciones (Congress on Numerical Methods and their applications)-Enief 2009. Tandil, Argentina

October 2008 Reviewer, 8th Congreso Interamericano de Computación Aplicada a la Industria de Procesos (InterAmerican Congress of Applied Computing for Industrial Processes)-CAIP 2009. Montevideo, Uruguay.

Service March 2017 Panelist – North Atlantic IFTSA Area Meeting. University of Massachusetts Amherst, MA, USA.

February 2017 Judge- Oral Presentations – Hultin Scholarship. University of Massachusetts Amherst, MA, USA.

December 2016 Judge- Oral Presentations - Life Sciences Graduate Research Symposium. University of Massachusetts Amherst, MA, USA.

2014-2016 Associate Member of the Graduate Faculty, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ, USA.

April 2016 Panelist - Nutrition, Endocrinology and Food Science (NEFS) Graduate Student Conference. Rutgers University, New Brunswick, NJ, USA.

November 2015 4-H Rutgerscience Saturday programs. Introduction to Food Photophysics to Middle School Students using the Luminescent LunchBox

2008-2009 Faculty member of the committee in charge to evaluate and update the Food Engineering Major Curriculum (Comisión de Seguimiento Curricular Ingeniería de Alimentos). Universidad Argentina de la Empresa, Buenos Aires, Argentina.

Organizing and Chairing Activities

June 2017 Co-Organizer. Technical Session: Now you see me, now you don’t: Uses of Optical Luminescent Techniques and Compounds to Enhance Food Quality and Safety. IFT 2017 Annual Meeting. Las Vegas, NV, USA. June 25.


September 2015 Organizer. Innovations in Engineering to Improve Food Quality & Safety; celebrating Dr. Micha Peleg’s contribution to the food industry. UMass Amherst, MA, USA

November 2011 Session Chair. Plenary Session on Advances in Food Science and Technology. XVII Congreso Argentino de Nutrición. Mar del Plata. Argentina.

Professional Memberships

Institute of Food Technologists (IFT), The Honor Society of Sigma Xi, Biophysical Society, American

Chemical Society, Phi Tau Sigma – The Honor Society of Food Science and Technology

Languages

Spanish: Native or Bilingual Proficiency.

English: Native or Bilingual Proficiency.

Italian: Limited Working Proficiency.

Portuguese: Limited Working Proficiency.

María G. Corradini · 2010- 2015 Associate Professor & Researcher, Department of Food Engineering ... 2004-2007 Post Doctoral Research Fellow, Department of Food Science, Univ. of

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