DrAlessandra Marcon Gasperini

Dr Alessandra is an interdisciplinary researcher with expertise in food science, microbiology, particularly applied mycology, and analytical chemistry. Her work focuses on the occurrence, biosynthesis, and toxicology of mycotoxins, the secondary metabolites produced by filamentous fungi that contaminate food and feed. She studies how environmental factors, including those associated with climate change, influence fungal growth and toxin production in postharvest systems.

She holds an MSc in Food Science (with a focus on microbiology) from the University of Campinas (Brazil; 2012) and a PhD in Agrifood and Environment from Cranfield University (UK; 2019). She is also a Fellow of the Higher Education Academy (FHEA), reflecting her commitment to research-led teaching and academic development.

Dr Alessandra is currently an Assistant Professor in Food Science and Human Nutrition at University College Dublin. Her previous academic and research roles include appointments at the University of Hertfordshire (UK), the University of Malta, and the Federal University of Santa Maria (Brazil).

Her research includes the development and validation of chromatographic and mass spectrometric techniques (e.g., HPLC and LC-MS/MS) for detecting mycotoxins and their modified forms, as well as investigating the long-term health effects of dietary exposure. This includes work on gut microbiota alterations, biomarker detection in human samples, and maternal transmission through breast milk.