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María Guðjónsdóttir

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María Guðjónsdóttir (b. 1980) is a professor in Food Science at the Faculty of Food Science and Nutrition[1] of the University of Iceland.

Career

Professor Guðjónsdóttir graduated from the Physics I department from the high school Menntaskólinn í Reykjavík in 2000, obtained a Bachelor degree in chemical engineering from the University of Iceland in collaboration with the University of California, Santa Barbara (UCSB) in the spring of 2004, a master of science degree in chemical engineering with engineering physics from Chalmers [2] Technical University in Gothemburg, Sweden in 2006, and a PhD in biotechnology from the Norwegian University of Science and Technology in 2011. Alongside her studies Guðjónsdóttir worked as a project manager for the Icelandic fisheries laboratories (2005-2006) and later Matis Food and Biotech R&D (2007-2012).[3] Guðjónsdóttir worked as a post doctorate fellow at the Résonance Magnétique des Systèmes Biologique (RMSB) platform of Institute National de la Recherche Agronomique (INRA)[4] in Theix, Saint-Genes Champanelle, France in 2011-2012. Guðjónsdóttir got a position as assistant professor at the Technical University of Denmark, National Food Institute DTU-Food[5] in Kongens Lyngby in Denmark (2013-2015) until a similar position opened up at the University of Iceland in 2015. Guðjónsdóttir was promoted to associate professor in 2016 and to professor in 2018, at a young age of 37.[6] Professor Guðjónsdóttir is currently also the vice dean of the Faculty of Food Science and Nutrition at the University of Iceland.[7]

Professor Guðjónsdóttir's research focus lies in the use of fast quality assessment methods to analyze the quality of food throughout their value chains, including all from the characteristics of the raw material to their health effects upon consumption. Amongst analytical qualiy methods that Professor Guðjónsdóttir specializes in are various spectroscopic methods (near infrared (NIR), visual (VIS), ultraviolet (UV) etc.), nuclear magnetic resonance (NMR), and magnetic resonance imaging (MRI). Guðjónsdóttir's scientific work was presented in the Icelandic science web (Vísindavefurinn) in July 2018.[8] Professor Guðjónsdóttir has also published numerous peer-reviewed scientific articles[9][10][11][12][13][14][15], and presented her work through both oral and poster presentations in international conferences. More detailed overviews of Professor Guðjónsdóttir's main research projects and publications can be seen on her ORCID[16], SCOPUS[17] and Researchgate[18] pages.

Professor Guðjónsdóttir is currently the study program head of undergraduate studies in food science at the University of Iceland and is the University of Iceland's representative in the Nordic joint master program Aquatic food production.[19] Professor Guðjónsdóttir sits in the scientific committee of the School of Health Sciences of the University of Iceland, in the scientific board of the University of Iceland Research fund and is vice representative for the School of Health Sciences in the boards of the Environmental and Natural Resources[20] and Industrial biotechnology[21]. Professor Guðjónsdóttir teaches several courses on the physicochemcial properties of food and food engineering and she has then supervised several Ph.D. and M.Sc. graduate students.

Career

María Guðjónsdóttir's parents are Dr. Guðjón Haraldsson (b. 1952) urologist and Sigríður Siemsen (b. 1952) pharmacist. She has one son, Oliver Alexandrenne (b. 2008), and her brothers are Haraldur Guðjónsson (b. 1974) economist, and Helgi Guðjónsson biologist.

References

  1. ^ Faculty of Food Science and Nutrition, https://english.hi.is/school_of_health_sciences/faculty_of_food_science_and_nutrition/front_page
  2. ^ Chalmers tekniska Universitet, https://www.chalmers.se/sv/utbildning/program-pa-grundniva/Sidor/Kemiteknik-med-fysik.aspx
  3. ^ Matis ohf. Food and Biotech R&D, http://www.matis.is/
  4. ^ Institut National de la Researche Agronomique (INRA), http://www.ara.inra.fr/
  5. ^ National Food Institute, Technical University of Denmark (Food-DTU) https://www.food.dtu.dk/
  6. ^ María Guðjónsdóttir. Professor, https://english.hi.is/staff/mariagu
  7. ^ Faculty of Food Science and Nutrition. Administration and Board, https://english.hi.is/faculty_of_food_science_and_nutrition/administration_and_board
  8. ^ Vísindavefur: Hvað hefur vísindamaðurinn María Guðjónsdóttir rannsakað? https://www.visindavefur.is/svar.php?id=76080
  9. ^ Gudjónsdóttir M, Arason S, Rustad T. 2011. 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, 23-29. https://doi.org/10.1016/j.jfoodeng.2010.11.022
  10. ^ Çelebioğlu, HY, Gudjónsdóttir M, Meier S, Duus JØ, Lee S, Chronakis IS. 2015. Spectroscopic studies of the interactions between β-lactoglobulin and bovine submaxillary mucin. Food Hydrocolloids 50, 203-210. https://doi.org/10.1016/j.foodhyd.2015.04.026
  11. ^ Gudjónsdóttir M, Gacutan Jr. MD, Mendes AC, Chronakis IS, Jespersen L, Karlsson AH. 2015. 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. https://doi.org/10.1016/j.foodchem.2015.03.088
  12. ^ Gudjónsdóttir M, Traoré A, Jónsson Á, Karlsdóttir MG, Arason S. 2015. 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. https://doi.org/10.1016/j.foodchem.2015.05.060
  13. ^ Boakye AA, Gudjónsdóttir M, Skytte JL, Chronakis IS, Wireko-Manu FD, Oduro I. 2017. Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy. Journal of Food Science and Technology, 54 (9), 2670-2683. First published online: https://link.springer.com/article/10.1007%2Fs13197-017-2704-7 (DOI: 10.1007/s13197-017-2704-7)
  14. ^ Gudjónsdóttir M, Romotowska PE, Karlsdóttir MG, Arason S. 2019. 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. First available online August 21st 2018. https://doi.org/10.1016/j.foodres.2018.08.063
  15. ^ Gudjónsdóttir M. Napitupulu RJ, Petty Kristinsson HT. 2019. Low field NMR for quality monitoring of 3D printed surimi from cod-by-products: Effects of the pH-shift method compared with conventional washing. Magnetic Resonance in Chemistry, First published online February 21st 2019: https://doi.org/10.1002/mrc.4855
  16. ^ ORCID, https://orcid.org/0000-0001-7577-1190
  17. ^ SCOPUS, https://www.scopus.com/authid/detail.uri?authorId=56462781400
  18. ^ Researchgate. María Gudjonsdottir, https://www.researchgate.net/profile/Maria_Gudjonsdottir
  19. ^ Aquaatic Food Production – Safety and Quality AQFood, www.aqfood.org
  20. ^ Environmental and Natural Resources at the University of Iceland, https://english.hi.is/node/50081
  21. ^ Industrial Biotechnology at the University of Iceland, https://www.hi.is/idnadarliftaekni

María Guðjónsdóttir

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