Marco Beccaria

Professor
University of Ferrara
Ferrara, Emilia-Romagna, Italy

I have a master’s degree in Pharmaceutical Chemistry and Technologies and a Ph.D. in Food Chemistry and Safety.
My area of expertise is Bio-Analytical and Food Chemistry, with a particular interest in the lipid world. Part of my work consists of developing analytical methodologies and protocols using advanced analytical tools in the fields of sample preparation, separation techniques, detection, and identification. My field of expertise extends also to biology and chemometrics, to handle high dimension metabolomics data, although not as extensive as the former.
Currently, I am an Assistant Professor in Food Chemistry at the University of Ferrara, Italy.

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Presentation(s):

• One-step microwave-assisted extraction and derivatization for the evaluation of fatty acid methyl esters composition in marine organisms and their nutritional value

  Monday, April 29, 2024
  5:00 PM – 6:00 PM EDT

• Extraction and determination of aflatoxins in rich-lipidic matrices using deep eutectic solvent as the extraction medium followed by UHPLC-FLD analysis

  Tuesday, April 30, 2024
  9:35 AM – 9:55 AM EDT