Dr. Linda Monaci graduates in Biological Sciences (University of Bari) in 1998 with an experimental thesis in Analytical Chemistry. Then she undertakes PhD studies in the field of analytical chemistry at the Department of Chemistry, University of Bari achieving her PhD in 2002 with a thesis entitled “Development of HPLC methods interfaced with UV and MS detection for the determination of mycotoxins in foods”. Thereafter she obtains a 2-years post-doc fellowship at the Dep. of Chemistry (University of Bari) focusing her research activity on the characterization of whey protein modifications induced by thermal treatments by HPLC/MS. From 2005 to 2008 she moves to Belgium where she is granted a research contract by the Institute for Reference Materials and Measurements (IRMM-JRC-EC) in Geel. During the 4 years spent at IRMM she acquires in depth competences in the field of food allergens and development of sophisticated methods for their detection by MS technology. Since December 2008 she is permanent researcher at the Institute of Sciences of Food Production (ISPA-CNR) in Bari where she leads a research group working on the development of new sensitive MS-based methodologies for the identification of multi allergen-markers in complex food matrices. Part of the research activity is also devoted to the identification and characterization of conjugated mycotoxins in cereal based products and to the study of mycotoxins bioavalability in digestive biofluids. Her competences span from the analytical chemistry with the development and validation of HPLC methods for the determination of small contaminants such as mycotoxins in food products (by UV, fluorimetric and MS detection) to the biochemistry with the characterisation of intact proteins and/or identification of respective peptides by using triple quadrupole, ion trap MS, Q-TOF and Orbitrap based MS systems. To date she is co-author of 28 papers published in peer-reviewed international journals.
Biography Updated on 15 December 2011