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Dr. Marion Daniela Marchetti | Food Engineering | Young Scientist Award

Postdoctoral Fellow at CONICET-Universidad Nacional de Mar del Plata, Argentina

Dr. Marion Daniela Marchetti has a diverse academic and professional background, holding a degree in Food Engineering and a Doctorate in Industrial Chemistry. Her research interests primarily focus on the valorization of underutilized fish species and industrial processing discards. Dr. Marchetti has actively participated in accredited projects, contributing as a collaborating group member in experimental and technological development initiatives. These projects involve the development of innovative processes to maximize the utilization and valorization of fishery resources. Her dedication to research and her collaborative approach demonstrate her commitment to advancing scientific knowledge in the field of food science and technology.

Professional Profiles:

šŸ“š Education:

Dr. Marion Daniela Marchetti completed her university studies with an undergraduate degree in Food Engineering from the Faculty of Engineering (FI) at the National University of Mar del Plata (UNMDP) on June 15, 2015. She further pursued her education and obtained a postgraduate degree as a Doctor of Industrial Chemistry from the Faculty of Exact and Natural Sciences (FCEyN) at the University of Buenos Aires (UBA) on July 11, 2022. Her doctoral thesis titled “Development of salting and desalting processes for hake, evaluating microbiological, physicochemical, rheological, and sensory aspects” was directed by Dr. AnalĆ­a BelĆ©n GarcĆ­a Loredo. Dr. Marchetti then engaged in post-doctoral training focusing on the valorization of underutilized fish species and industrial processing discards. Under the guidance of Dr. GarcĆ­a Loredo, she conducted research at the Research Group on Food Preservation and Quality (GIPCAL), Institute of Food Science and Technology and Environment (INCITAA), FI, UNMDP, from August 1, 2022, to August 1, 2025.

 

Research :

In the realm of experimental and technological development, Dr. Marion Daniela Marchetti has actively contributed as a collaborating group member in various projects. From March 2023 to March 2025, she participated in a project titled “Valorization of underutilized fish species and industrial processing discards through the development of surimi” at UNMDP. Additionally, she was involved in an applied research project at CONICET from January 2023 to January 2025. This project focused on the design of technological and biotechnological processes for the development of innovative products aimed at enhancing the comprehensive utilization and valorization of fishery resources. Dr. Marchetti also engaged in projects at UNMDP and the National Agency for the Promotion of Science and Technology Research and Innovation (ANPCYT) – Fund for Scientific and Technological Research (FONCYT) from January 2021 to January 2022 and from January 2018 to January 2020, respectively. These projects centered around the combination of traditional and emerging technologies to improve the quality and shelf life of fish products, as well as the development of the salting and desalting process of fish, considering various physicochemical, microbiological, rheological, and sensory aspects.

 

Teaching Experience:

Dr. Marion Daniela Marchetti’s Teaching Background: Teaching at the National University of Mar del Plata, In current positions, Dr. Marion Daniela Marchetti serves as a paid graduate assistant with part-time dedication. Her appointment is based on competition involving background and opposition, and it is a term position. She is affiliated with the Faculty of Engineering (FI) at the National University of Mar del Plata (UNMDP). Her current appointment period spans from August to September 2020 (OCA 1421/20), from August 2021 to March 2022 (OCA 1669/21), and from April 2022 to the present (RD 49/22). In previous positions, Dr. Marchetti also served as a paid graduate assistant with part-time dedication. Similar to her current position, it was a term position within the Faculty of Engineering (FI) at UNMDP. Her appointment period for these positions was from March to July 2020 (OCA 1421/20) and from April to July 2021 (OCA 1669/21).

 

šŸ“šPublications :

Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf-life extension of desalted hake

Authors: Marchetti, M.D.; Perez Cenci, M.; Ameztoy, I.M.; Gomez, P.L.; Garcia Loredo, A.B.

Citations: 0

Year: 2023

Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product

Authors: Marchetti, M.D.; Tomac, A.; Yeannes, M.I.; Garcia Loredo, A.B.

Citations: 2

Year: 2022

Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets

Authors: Marchetti, M.D.; Gomez, P.L.; Yeannes, M.I.; Garcia Loredo, A.B.

Citations: 6

Year: 2022

Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds

Authors: Marchetti, M.D.; Jimenez Lugo, R.J.; Massa, Ɓ.E.; Czerner, M.

Citations: 2

Year: 2021

Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Authors: Marchetti, M.D.; Gomez, P.L.; Yeannes, M.I.; Garcia Loredo, A.B.

Citations: 5

Year: 2021

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Authors: Marchetti, M.D.; Gomez, P.L.; Yeannes, M.I.; Garcia Loredo, A.B.

Citations: 5

Year: 2021

 

 

 

Marion Daniela Marchetti | Food Engineering | Young Scientist Award

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