- Programme leader: Food Science (Food Biotechnology) MSc
- Job title: Lecturer in Biochemistry
I am an experimental scientist with a background in physics and with more than 10 years research experience in the fast-growing area of molecular nanoscience. My research interests broadly include fundamental as well as applied research, including DNA and RNA self-assembly, biomedical and nano-engineering, biosensing and imaging. My career path to date has involved research in academic as well as non-academic medical centres in the United States, Italy, and UK. I have experience with European projects, and work closely with a team of international collaborators with different backgrounds, including physics, engineering, surface science, materials science, biophysics, biochemistry, biology, food science and medicine.
The focus of my research program is developing innovative approaches for generating sensitive, low-cost biosensors for medical diagnostics and food safety that can be easily adopted in almost any bioanalytical laboratory. Along this line, one of my goals is the development of self-assembled, intelligent, fluorescent dyes that can quantify proteins in highly heterogeneous tissue samples in a multiplexed fashion for the accurate diagnosis of tissue-related diseases. I am passionate about involving graduate and undergraduate students in my research activities to enable self-directed learning and assessment so as foster creativity as well as enable critical, independent thinking. I also enjoy teaching topics that are at the interface of biology and technology and that cut across disciplines.
The Food Science (Food Biotechnology) MSc is a learning course designed to emphasise connections between the core sciences of chemistry and biochemistry, alongside the processing of food, in relation to major societal challenges of pivotal importance in our time such as food safety, allergy and nutritional quality. Through this programme you'll develop the ability to critically assess the complex factors that influence the range, quality and acceptability of foods produced in an industrialised society. The programme also provides an understanding of the methodology of research investigations by experimental project, and helps you develop the personal skills you'll need to communicate effectively in future professional activities.
Find out more
To find out more about my research and teaching activities visit my staff page.
If you have any specific questions about the content of the programme, please contact me via e-mail: M.Castronovo@leeds.ac.uk.
For any questions relating to the admissions process and/or your current application please contact our admissions team: firstname.lastname@example.org.