Massimo Marcone

Professor

Fellow of the United Kingdom's Royal Society of Chemistry

Professor Marcone has had the pleasure of serving the University of Guelph in a variety of different roles over the past thirty (30) years. He presently serves as a Professor, in the Department of Food Science in the Ontario Agricultural College. Over the years, he has served the University through his involvement on a variety of different committees including the departmental and college Tenure and Promotion committees, Student Rights and Responsibilities committee, various faculty and Associate Dean search committees, University of Guelph Faculty Association and the Senate, to just name a few. During his tenure, he has also been most privileged to have been awarded several teaching awards both at the college and University levels and for his extension work through his efforts to bring scientific information to the greater public through the media. If asked what he is most proud of he would indicated that it would be the privilege of being able to teach undergraduate and graduate students from different degree programs. He teaches approximately 1500 undergraduate students a year, and has an active research program with several M.Sc. and Ph.D. students. He has published over 100 peer-reviewed papers and authored three (3) books, which has been possible through his interaction with intelligent and highly motivated students.

Academic History 

B.Sc. in Biochemistry, University of Guelph (1987) 
B.A in Languages, University of Guelph (1988)
Ph.D. in Food Science, University Guelph (1996) 

Affiliations 

• Chartered Chemist (Ontario Association of the Chemical Profession of Ontario
• Chimiste, The Order of Chemist, Quebec
• Editorial Board of Various International Peer Reviewed Journals

Research Impact 

Professor Marcone’s research centers around the area of Food Analysis, which often permits him to work very closely with the industry and the media alike at looking at the composition of various commercial products for comparative purposes. He has also been a very sought over person by the media in trying to determine between fact or fiction when it comes to a plethora of Food Delicacies and Exotic Foods.  He is probably best known as the first researcher to investigate the authenticity and chemical properties of Kopi Luwak Coffee i.e., the rarest most expensive coffee in the world. It was this work which launched him into his travelling around with media in toe looking at many other foods of public interest and leading to the publication of three Creative Non-Fiction Books on his research work.
Professor Marcone also studies the distribution and quantity of beneficial phytochemicals in various main stream and underutilized plants and crops.

Featured Publications

Journal Articles 

Warriner, K., Camacho-Martinez, V., Zai, B., Marcone, M. F. & Warriner, L. (2023, October). Inactivation of Salmonella Enteritidis on hatchery and table eggs using a gas phase-hydroxyl radical process. Journal of Food Protection. (Accepted) 

Paiva, L., Lima, E., Marcone, M. F. & Baptista, J. (2023, August). Angiotensin I-converting enzyme (ACE) inhibition and biological activities of green and black tea samples from Azorean Camellia sinensis. Journal of Functional Foods, 107, 105701-105707  

Paiva, Lisete. Dias, Ana, Marcone, M.F., Baptista, J. (2023). The Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis. Beverages, 94(9 (4)), 1-15. 

Paiva, Lisete, Lima, Elisabete, Motta, Madalena, Marcone, Massimo F. & Baptista, Jose. (2022, September). Investigation of the Azorean Camellia sinensis Processing Conditions to Maximize the Theaflavin 3, 3’-di-O-Gallate Content as a Potential Antiviral Compound. Antioxidants, 11(6) 1-10.  

Wang, C., Murgia, M. Marcone, M.F., Baptista, J. (2022). Sardinian dietary analysis for longevity: a review of the literature. Journal of Ethnic Foods, 9(33), 1-10.   

Marcone, M, Alrifai, Oday, Hao, Xiuming, Liu, Ronghua, Liu, Zhanhui, Marcone, Massimo & Tsao, Rong. (2021, September). LED induced carotenoid synthesis and related gene expression in Brassica microgreens. Journal of Agricultural and Food Chemistry, 69, 4674-4685.  

Marcone, M, Lisete Paiva, Clara Rego, Elisabete Lima *, Baptista, J. (2021, September). Comparative Analysis of the Polyphenol Profiles, Caffeine, and Antioxidant Activity of Azorean Camellia sinensis Varieties Affected by Different Harvested and Processing Conditions. Antioxidants, 10(183), 1-16.  

Marcone, M & Quail Das, Md. Rashedul Islam, Dion Lepp, Joshua Tang, Xianhua Yin, Lili Mats, Huaizhi Liu, Kelly Ross, Yan Martel Kennes, Hassina Yacini, Keith Warriner, and, Moussa Sory Diarra. (2021, September). Effect of Vaccination against Coccidiosis on Gut Microbiota and Immunity in Broiler Fed Bacitracin and Berry Pomace. Frontiers in Immunology, 12, 1-16.  

Marcone, M & Oday Alrifai, Xiuming Hao, Zhanhui Liu, Ronghua Liu, and, Rong Tsao. (2021, September). Characterization and profiling of polyphenolics of Brassica microgreens by LC-HRMS/MS and the effect under LED light. Journal of Food Bioactives, 14, 60-74.  

Marcone, M, Lisete Paiva, Elisabete Lima, Madalena Motta, Massimo Marcone, Jos&eacute & Baptista. (2021, September). Influence of Seasonal and Yearly Variation on Phenolic Profiles, Caffeine, and Antioxidant Activities of Green Tea (Camellia sinensis) from Azores. Applied Sciences, 11, 7439-7444.  

Published Books

Marcone, M. (2016).  Psychopharmacology of Legal Psychoactive Foods, Second Edition Nelson Higher Education. 
Marcone, M. (2010).  Acquired Tastes: On the Trail of the World's Most Sought-After Delicacies. Canada:  Key Porter Books.  
Marcone, M. (2007).  In Bad Taste? The Science and Adventures behind Food Delicacies. Canada:  Key Porter Books.