“Direct Injection Mass Spectrometry for In-Vivo Flavour Compound Monitoring from Microorganisms and Humans”
Franco Biasioli, physicist by training, earned his qualification as full professor in Analytical Chemistry in 2013. He currently leads the Sensory Quality Unit at the Research and Innovation Center of the Edmund Mach Foundation, where he has developed a high-throughput/high sensitivity platform for monitoring volatile compounds. His research primarily focuses on the applications of direct injection mass spectrometry in food science and technology: rapid product characterization, phenotyping, online process monitoring, correlation of food volatile compound profiles with sensory and genomic analysis, as well as breath and nose-space analysis. Additionally, he possesses expertise in multivariate analysis and data mining methods applied to mass spectrometry and sensory data. He has contributed to various national and international projects and collaborated with major multinational companies.
