- Curriculum Vitae
Claudio Corradini, November 2001 to present: Associate Professor in Analytical Chemistry, University of Parma. Since 1983 to october 2001 he was a researcher of Institute of Chromatography of Italian Council of research (CNR). In the last ten years He tutored more than 70 undergraduate and graduate theses and dissertation, plus 5 Ph. D. Thesis. He is member of the Tutor Committee for the Doctorate in Chemistry and from 2004-2012 for the Doctorate in Food Science and Tecnology. He has been elected as Director of the first level Master in Packaging (from 2014 to present).
His research activity concerns the fundamentals of high performance liquid chromatography and capillary electrophoresis; development and characterization of new stationary phases for HPLC and silica-based capillaries for CZE and Capillary electrochromatography (CEC); the development and validation of methods based on HPLC, CZE including hyphenated techniques. His involvement in separation science has started in 1978 with the research work in paper electrophoresis and chromatography for his Ph. D. studies, carried out under the direction of Prof. Michael Lederer, founder and first Editor of Journal of Chromatography.
Actually, food safety, food quality as well as investigation regarding food contact materials and development of innovative active packagings are the main topics of the research activity, which is basically devoted to the development and validation of innovative analytical methods based on high performance liquid chromatography (HPLC), capillary electroforesis (CE) and mass spectrometry (MS) techniques. His studies include systematic investigations on the nature of electroosmotic flow in open and packed capillary tubes; development and validation of HPLC methods for the analysis and characterization of biological substances in plant matrices, such us polyphenols, and molecular characterizations of oligosaccharides and polysaccharides having prebiotic properties.
Author of more than 80 scientific papers on international peer-reviewed journals, 4 patents and of more than 300 communications at national and international symposia. Invited Author of review articles and 5 chapters of books and encyclopedias, devoted to the application of HPLC, CZE, Multidimentional Chromatography and HPLC-based techniques to food analysis. He has been chairman and invited speaker in national and international congresses, schools and meetings.
Co-ordinator of research units in scientific projects financed by the Italian University and Research Ministry (MIUR) Scientific coordinator of research projects in cooperation with industries and public organizations.
He has been member of the National Commission for revision of official analytical methods for milk an cheese quality (Ministerial Decree of the Italian Ministry of the Agricultural Policy (MIPAF), September 28, 2000, published on Gazzetta Ufficiale Repubblica Italiana of October 24, 2000, General Issue n. 249),and member of the executive board of interdivisional group on food Chemistry of the Italian Chemical Society (1995-1997, 1998-2000, 2004-2006). He is referee of international scientific journals.
Completion accademic year: 2019/2020
Completion accademic year: 2018/2019
Completion accademic year: 2017/2018
Completion accademic year: 2015/2016
Completion accademic year: 2014/2015
Completion accademic year: 2013/2014
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indicesYear: 2019Author/s: Chiara Bignardi, Antonella Cavazza, Maria Grimaldi, Carmen Laganà, Chiara Manzi, Massimiliano Rinaldi, Claudio Corradini
Optimization of mass spectrometry acquisition parameters for determination of polycarbonate additives, degradation products, and colorants migrating from food contact materials to chocolateYear: 2018Author/s: Bignardi, Chiara, Cavazza, Antonella, Laganà, Carmen, Salvadeo, Paola, Corradini, Claudio
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumptionYear: 2018Author/s: Claudio Corradini, Antonella Cavazza, Emma Chiavaro, Carmen Lagana, Stefano Casiraghi, Monia Scarsi, Maria Paciulli, Massimilani Rinaldi, Maria Grimaldi
Year: 2017Author/s: A. Cavazza, C. Bignardi, C. Laganà, P. Salvadeo, S. Corti, P. Ornaghi, C. Corradini
Release of non-intentionally added substances (NIAS) from food contact polycarbonate: Effect of ageingYear: 2017Author/s: BIGNARDI, Chiara, CAVAZZA, Antonella, LAGANA', CARMEN, SALVADEO, Paola, CORRADINI, Claudio