I am a Food Chemist with a strong background in Chemistry and Analytical Chemistry. My research interests center around 1) Obtaining proteins and added-value compounds from microalgae and food processing byproducts, 2) Investigating protein oxidation, the Maillard reaction and protein-polyphenol interactions in foods by high-resolution LC-MS/MS. 3) Development and validation of gas and liquid chromatography-based methods for analyzing small molecules in foods.
My current research:
His current work is focused on
1. Improvement of quality and stability of dairy and plant-based products by thermal and non-thermal food processing.
2. Cultivation of microalgae and extraction of added-value compounds (proteins, carotenoids, umami amino acids, and PUFAs) from algal biomass.
3. Understanding the chemistry of protein modifications/protein oxidation during food processing.
4. Exploring the mechanism of protein-polyphenol interaction in foods.
Keywords: Chromatography, Mass Spectrometry, Microalgal Biotechnology, Maillard Reaction, Protein Oxidation, Food Chemical Toxicology, Plant Polyphenols, Ultrasound Processing, microalgae, and seaweeds.
PA4 - Green transition of Blue Food production
I would like to join a project where if you need expertise on: general chemistry, food chemistry, protein chemistry, and their modification, polyphenols and small molecule analysis, LC-MS or microalgae cultivation and biomass valorization.
chromatography, mass spectrometry, microalgal biotechnology, maillard reaction, protein oxidation, food chemical toxicology, plant polyphenols, ultrasound processing, microalgae, and seaweeds
AOCS Meeting and Expo, Denver, USA Food Chemistry, Dresden