Dr Marco Cardin

Marco Cardin is a postdoctoral researcher at the University of Copenhagen, specializing in food flavour chemistry, analytical techniques, and food biotechnology. His research focuses on understanding the chemical and biological processes shaping food aroma, with particular emphasis on volatile organic compounds and their contribution to food quality and authenticity. He obtained his PhD in Veterinary Science through a collaboration between the University of Padua (Italy) and the Université de Bretagne Occidentale (France). His doctoral research combined volatilomics and DNA-based approaches, to investigate microbial diversity, aroma profiles, and authenticate the geographical origin of traditional cheeses. Before joining the University of Copenhagen in 2024, he worked on innovative food processing technologies, particularly supercritical carbon dioxide drying for food preservation. His current research within the MYCOFLAVOR project explores the valorization of brewer’s spent grain thro