Biography:María Guðjónsdóttir
María Guðjónsdóttir | |
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| Born | 1980 |
| Nationality | Icelandic |
| Occupation | professor of food science |
| Organization | University of Iceland |
María Guðjónsdóttir (born 1980) is a professor of food science at the University of Iceland.
María graduated from the menntaskóli Menntaskólinn í Reykjavík in 2000, obtained a BS degree in chemical engineering from the University of Iceland in the spring of 2004, a master's degree in chemical engineering with engineering physics from the Chalmers University of Technology in 2006, and a PhD in biotechnology from the Norwegian University of Science and Technology in 2011.[1]
Alongside her studies María worked as a project manager for the Icelandic fisheries laboratories (2005–2006) and later at the Matís food and biotech research institute (2007–2012).[2] María worked as a post doctorate fellow at the Institut national de la recherche agronomique (INRA) in France in 2011–2012.[2] In 2015, María got a position as assistant professor at the Technical University of Denmark (2013–2015) and then she became assistant professor at the University of Iceland in 2015. María was promoted to associate professor in 2016 and to professor in 2018, at the age of 37.[3] As of 2019, María is the vice dean of the Faculty of Food Science and Nutrition at the University of Iceland.[4]
María's research focus lies in the use of fast quality assessment methods to analyze the quality of food throughout the value chains, including both the characteristics of the raw material and their health effects upon consumption. Amongst analytical quality methods that María specializes in are various spectroscopic methods (near infrared (NIR), visual (VIS), ultraviolet (UV) etc.), nuclear magnetic resonance (NMR), and magnetic resonance imaging (MRI).[1] María has published numerous peer-reviewed scientific articles.[5][6][7][8][9][10][11] Detailed overviews of María's main research projects and publications can be seen on her ORCID,[12] SCOPUS[13] and Researchgate[14] pages.
References
- ↑ 1.0 1.1 "Hvað hefur vísindamaðurinn María Guðjónsdóttir rannsakað?" (in is). http://www.visindavefur.is/svar.php?id=76080.
- ↑ 2.0 2.1 "María Guðjónsdóttir - Professor | University of Iceland". https://english.hi.is/staff/mariagu.
- ↑ "María Guðjónsdóttir - Professor | University of Iceland". https://english.hi.is/staff/mariagu.
- ↑ "Administration and Board | University of Iceland". https://english.hi.is/faculty_of_food_science_and_nutrition/administration_and_board.
- ↑ Gudjónsdóttir, María; Arason, Sigurjón; Rustad, Turid (2011-05-01). "The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study". Journal of Food Engineering 104 (1): 23–29. doi:10.1016/j.jfoodeng.2010.11.022. ISSN 0260-8774. https://www.sciencedirect.com/science/article/pii/S0260877410005698.
- ↑ Çelebioğlu, Hilal Y.; Gudjónsdóttir, María; Meier, Sebastian; Duus, Jens Ø.; Lee, Seunghwan; Chronakis, Ioannis S. (2015-08-01). "Spectroscopic studies of the interactions between β-lactoglobulin and bovine submaxillary mucin". Food Hydrocolloids 50: 203–210. doi:10.1016/j.foodhyd.2015.04.026. ISSN 0268-005X. https://www.sciencedirect.com/science/article/pii/S0268005X15001903.
- ↑ Gudjónsdóttir, María; Gacutan, Manuel D.; Mendes, Ana C.; Chronakis, Ioannis S.; Jespersen, Lene; Karlsson, Anders H. (2015-10-01). "Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis". Food Chemistry 184: 167–175. doi:10.1016/j.foodchem.2015.03.088. ISSN 0308-8146. PMID 25872440. https://www.sciencedirect.com/science/article/pii/S0308814615004604.
- ↑ Gudjónsdóttir, María; Traoré, Amidou; Jónsson, Ásbjörn; Karlsdóttir, Magnea Gudrún; Arason, Sigurjón (2015-12-01). "The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis". Food Chemistry 188: 664–672. doi:10.1016/j.foodchem.2015.05.060. ISSN 0308-8146. PMID 26041245. https://www.sciencedirect.com/science/article/pii/S0308814615007955.
- ↑ Boakye, Abena Achiaa; Gudjónsdóttir, María; Skytte, Jacob Lercke; Chronakis, Ioannis S.; Wireko-Manu, Faustina Dufie; Oduro, Ibok (2017-08-01). "Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy" (in en). Journal of Food Science and Technology 54 (9): 2670–2683. doi:10.1007/s13197-017-2704-7. ISSN 0975-8402. PMID 28928507. PMC 5583097. https://doi.org/10.1007/s13197-017-2704-7.
- ↑ Gudjónsdóttir, María; Romotowska, Paulina E.; Karlsdóttir, Magnea G.; Arason, Sigurjón (2019-02-01). "Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration". Food Research International 116: 471–482. doi:10.1016/j.foodres.2018.08.063. ISSN 0963-9969. PMID 30716970. https://www.sciencedirect.com/science/article/pii/S0963996918306586.
- ↑ Gudjónsdóttir, María; Napitupulu, Romauli Juliana; Petty Kristinsson, Holly T. (2019). "Low field NMR for quality monitoring of 3 D printed surimi from cod by‐products: Effects of the p H ‐shift method compared with conventional washing" (in en). Magnetic Resonance in Chemistry 57 (9): 638–648. doi:10.1002/mrc.4855. ISSN 0749-1581. PMID 30791139. https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/10.1002/mrc.4855.
- ↑ "ORCID". https://orcid.org/0000-0001-7577-1190.
- ↑ "Scopus preview - Gudjónsdóttir, María - Author details - Scopus". https://www.scopus.com/authid/detail.uri?authorId=56462781400.
- ↑ Researchgate. María Gudjonsdottir, https://www.researchgate.net/profile/Maria_Gudjonsdottir
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