Massimo Marcone

Fellow, United Kingdom's Royal Society of Chemistry Retired Professor Ontario Agricultural College Department of Food Science Guelph, Ontario mmarcone@uoguelph.ca Office: (519) 824-4120 ext. 58334

Expert In

Adventures and science behind food delicacies Development of compositional standards Food authentication Incidence of adulteration of food Prohibited substances in food

Bio/Research

Dr. Marcone researches the development of rapid and accurate analytical methods for food authentication and the development of compositional standards. One of the most challenging research areas in food science concerns the development of analytical methodologies useful in food authentication and in the establishment of recognized compositional standards. This area is growing rapidly because of recent increases in the incidence of food adulteration and the proliferation of reports of the addition of prohibited substances in a wide variety of human and animal foods. Each year, monetary losses caused by this illicit activity amount to hundreds of millions of dollars worldwide. Furthermore, reports of the food adulteration have eroded consumer confidence in the food industry. Marcone's research work is aimed directly at developing rapid, accurate, sensitive, and easy-to-perform analytical methodologies that can be employed to authenticate foods at the point of production. His research also aims to establish recognized compositional food standards throughout the food chain, especially for the kinds of high-value products that are disproportionately targeted by violators. Results of this work have been reported on television, newspapers, and magazines throughout the world.

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