Maria's research focuses on the development of novel techniques to study foods, their biophysical behavior, and stability. She couples these techniques with predictive tools and computational methods.
The end goal of her research is to provide accurate estimations of food attributes in real time to increase food safety through the development of early warning steps, improve food accessibility and sustainability through a decrease in food waste and optimization of food distribution, and enhance nutrition through the consumption of foods at their peak quality.
Maria joins the Department of Food Science from the University of Massachusetts – Amherst where she was an assistant professor. Maria has previously worked at Rutgers University and Universidad Argentina de la Empresa.
She has authored or coauthored more than 95 research articles and 15 book chapters. She has also co-developed an educational kit on photophysics for middle school students.