My current role in Abertay University involves the preparation and delivery of lectures, lectorials, tutorials and laboratory-based practical classes across a number of disciplines (Chemistry, Human physiology and nutrition, Microbiology, Food processing). I am module tutor for a range of undergraduate and post-graduate module and played an active role in developing the structure of most of them, and particularly Food processing, Food Microbiology and fundamentals of nutrition). I have also been heavily involved in developing the curriculum of the two food programs (Food Consumer Science and Food Nutrition and Health) and the content of many modules as Human Nutrition (20 credits) and Human Physiology (15 credits), incorporating different pedagogic approaches such as problem-based learning and peer learning. This has resulted in very positive student feedback on theses module as well as an increased and pass rate.
My research experience is mainly based on four areas:
- The first is the Maillard Reaction and food chemistry in general, in the chemistry of heat-induced contaminants including acrylamide, and Maillard reaction aroma generation by the use of chemometric approach over the use of food model system. My core research is more orientated to the mitigation strategy for the formation of potentially toxic compounds generated during the Maillard reaction. Currently, I am applying several approaches in the mitigation strategy that include trapping of glycation precursors (plant polyphenols), use of enzymes, processing control and Michael addiction. In order to achieve this objective I use several model system as cookies, milk (including Infant formula), potatoes and nicotine delivery devices
- The second area is to re-utilize food by-product by the detection and purification of potentially healthy compounds that are present in the food industry waste product. Evaluation of possible use and the functionality of the material including analysis of bioactive compounds by metabolomics approach as well as in the most widely used assays to assess antioxidant activity in food.
- The third area is chemistry, structural and sensory characterization of food by ingredients reformulation. To achieve this aim I am currently using metabolomics approach using mass spectrometry, principal structural analyzer devices that include X-Ray tomography texture analyzer and the main strategy for sensory science.
- The fourth area is characterizing the structure and the biological activity of pore-forming toxins (lipodepsipeptides) produced by Pseudomonas spp. This includes the microbial fermentation, toxins extraction and purification, and toxins characterization. For the toxins characterization I used a wide range of techniques that include:
This particular aspect of my research experience gives me the possibility to become very skilled in microbiology, protein, peptides, and analytical chemistry techniques in general.
|
Industry
- January 2009 to September 2009: Quality Assurance Manager and Quality Control Manager in a food production/processing factory (Mocerino Carmine & C. Sas via Pizzone n° 5 Somma Vesuviana (Na)–Italy). Responsible for the internal laboratory, quality assurance management, quality control, labelling development, Certification ISO 9000, internal audit and supplier interaction/audit. .
- November 2017: Installation and testing of chemical and analytical equipment as HPLC and GCMS in a science centre in Tripoli (Libya) with PROXIMA SRL Monteforte Irpino (AV), Italy.
- November 2007 to December 2008: Quality Assurance Manager in a food production/processing factory (San Paolina Srl Unipersonale, Via Dante Alighieri Scafati (Sa), Italy). Responsible for Quality Assurance management, labelling and marketing development, Certification BRC, IFS, ISO 9000, 14000. Organic Certification, quality control and responsible for production. Gained audit experience with suppliers and customers (Del Monte, Mangia.inc, Tesco, etc).
Member of IFST
Member of IMARS
|
I set up the Erasmus student exchange between University “Federico II” of Naples, Italy and Abertay for student mobility and staff mobility. This programme is now in place and students constantly make use of the opportunities for exchange visits. I led an active role in the preparation for the accreditation of the Food Nutrition and Health BSC Program by the Association for Nutrition. I was also actively involved in the redesigning the infrastructure and equipment for the new processing plant that was built at Abertay University, effectively advising other staff members in my own division of the requirements and anticipating in order avoiding problems during the running of the new processing plant. Moreover, I took I have an active responsibility for the repair of analytical instrumentation ex HPLC or GCMS and support colleagues to solve IT problems.
I am very keen to develop a network of internal and external collaboration using effective communication and I have led applications for H2020 projects with partners from countries such as Italy, Romania, China, France, Spain, and Denmark. In my proposal application, I had always an active role to establish and strengthen collaboration with my colleagues and other colleagues from different division. Currently, I am submitting an H2020 Project on the SFS-18 scheme as PI of my group and with partners from Italy, Spain, Romania Germany, Nederland (WUR) and Denmark. I have applied for British Medical Research grant in collaboration the University of Uganda. |
As an active researcher, one of my major aim is to build and grow my research group. Up to now, my research group is constituted from a PhD Research assistant (on a project where I’m the PI), a PhD student, a Master research student and another PhD Research assistant that need to be recruited shortly (on a food industry led grant where I am the PI).
I am a member of my division of the health and safety committee of the School Engineering and technology
c.gwenin@abertay.ac.uk
+44 (0)1382 30 8594
