Associate Professor Daniel Cozzolino

Principal Research Fellow

Centre for Nutrition and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
d.cozzolino@uq.edu.au
+61 7 336 52144

Overview

Cozzolino is a Principal Research Fellow with the Queensland Alliance for Agriculture and Food Innovation (QAAFI), University of Queensland. He has worked in several positions including Associate Professor in Food Chemistry (RMIT University, Melbourne), Head of Agriculture (CQUniversity, Rockhampton), Senior Research Fellow Barley Breeding Program (University of Adelaide, Adelaide), Team Leader Rapid Analytical Group (The Australian Wine Research Institute, Adelaide), Head of Animal Nutrition (INIA La Estanzuela, Uruguay).

His research focusses on the application of chemometric, machine learning and spectroscopic methods (e.g. NIR, MIR, hyperspectral) in a wide range of fields (eg. food, waste products, agricultural commodities). He has published more than 500 peer-review articles and book chapters (h index 68).

He was presented in 2013 with the Hirschfeld Award by the International Council of Near Infrared Spectroscopy for his outstanding contributions on the field of NIR spectroscopy. He ranked 94 in Australia and 3665 in the world as best-Chemistry-Scientist 2023 (Research.com).

Research Interests

  • Objective measurement of foods and feeds
    Development of objective methods to analyse composition if foods based on the utilization of sensors and machine learning techniques.
  • Food Authenticity, fraud and provenance
    Development and implementation of rapid analytical methods to monitor food authenticity, fraud and provenance. Monitor all steps of the value chain using fingerprinting approaches.
  • Sensing technologies and machine learning applied to food and nutrition
    Application and development of sensing technologies in combination with machine learning techniques to analyse, monitor food composition and quality, monitor nutrition in animals and humans (e,g, hair, saliva and urine analysis).

Research Impacts

He was presented in 2013 with the Hirschfeld Award by the International Council of Near Infrared Spectroscopy for his outstanding contributions on the field of NIR spectroscopy.

He ranked 94 in Australia and 3665 in the world as best-Chemistry-Scientist 2023 (Research.com).

Qualifications

  • Doctor of Philosophy, University of Aberdeen

Publications

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Grants

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Supervision

  • Doctor Philosophy

  • Doctor Philosophy

  • (2024) Master Philosophy

View all Supervision

Publications

Book

Book Chapter

  • Kolobaric, A., Cozzolino, D. and Chapman, J. (2023). Environmental forensics. Chemometric methods in forensic science. (pp. 254-293) edited by Vishal Sharma, Georgina Sauzier and Simon W. Lewis. London, United Kingdom: Royal Society of Chemistry. doi: 10.1039/bk9781839166099-00254

  • Cozzolino, Daniel (2023). Cereals, Pseudocereals, Flour, and Bakery Products. Emerging Food Authentication Methodologies Using GC/MS. (pp. 47-63) Cham: Springer International Publishing. doi: 10.1007/978-3-031-30288-6_3

  • Dayananda, B. and Cozzolino, D. (2023). Statistical and mathematical models in food authentication. Emerging food authentication methodologies using GC/MS. (pp. 33-43) edited by Kristian Pastor. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-031-30288-6_2

  • Thi Phan, Anh Dao, Sivakumar, Dharini, Cozzolino, Daniel, Netzel, Michael E. and Sultanbawa, Yasmina (2022). Gumby Gumby (Pittosporum angustifolium). Handbook of Phytonutrients in Indigenous Fruits and Vegetables. (pp. 11-26) London, United Kingdom: CABI. doi: 10.1079/9781789248067.0002

  • Srivarathan, Sukirtha, Thi Phan, Anh Dao, Wright, Olivia, Cozzolino, Daniel, Sultanbawa, Yasmina and Netzel, Michael E. (2022). Saltbush (Atriplex sp.). Handbook of Phytonutrients in Indigenous Fruits and Vegetables. (pp. 1-10) London, United Kingdom: CABI. doi: 10.1079/9781789248067.0001

  • Cozzolino, Daniel (2022). Advances in the utilization of mid infrared spectroscopy to analyzing the composition and provenance of Australian plant-based foods. FTIR spectroscopy: advances in research and applications. (pp. 27-41) edited by Adriana S. França and Leandro S. Oliveira. New York, NY, United States: Nova Science Publishers.

  • Chapman, James, Truong, Vi Khanh and Cozzolino, Daniel (2022). Artificial intelligence applied to healthcare and biotechnology. Biotechnology in Healthcare, Volume 1: Technologies and Innovations. (pp. 249-257) edited by Debmalya Barh. London, United Kingdom: Academic Press/Elsevier. doi: 10.1016/B978-0-323-89837-9.00001-2

  • Power, A. and Cozzolino, D. (2022). Near infrared for white wine analysis. White wine technology. (pp. 239-246) edited by Antonia Morata. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-823497-6.00009-0

  • Dang, Yen T.H., Gangadoo, Sheeana, Truong, Vi Khanh, Cozzolino, Daniel and Chapman, James (2022). New nanomaterials for wastewater depollution: methods using chemometric approaches. Separations of water pollutants with nanotechnology. (pp. 287-298) edited by Satinder Ahuja. London, United Kingdom: Elsevier. doi: 10.1016/B978-0-323-90763-7.00013-5

  • Dang, Yen T.H., Gangadoo, Sheeana, Rajapaksha, Piumie, Truong, Vi Khanh, Cozzolino, Daniel and Chapman, James (2021). Biosensors in food traceability and quality. Comprehensive foodomics. (pp. 308-321) edited by Alejandro Cifuentes. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.22853-9

  • Cozzolino, Daniel (2021). From consumers' science to food functionality: challenges and opportunities for vibrational spectroscopy. Advances in Food and Nutrition Research. (pp. 119-146) San Diego, CA USA: Academic Press. doi: 10.1016/bs.afnr.2021.03.002

  • Cozzolino, Daniel (2021). Introduction to food quality, traceability and foodomics section. Comprehensive foodomics. (pp. 224-224) edited by Alejandro Cifuentes. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-816395-5.00014-9

  • Power, Aoife, Truong, Vi Khanh, Chapman, James and Cozzolino, Daniel (2020). Monitoring food aroma during processing and storage by rapid analytical methods: A focus on electronic noses and mass spectrometry-based systems. Food aroma evolution: during food processing, cooking, and aging. (pp. 159-175) Boca Raton, FL, United States: CRC Press. doi: 10.1201/9780429441837-8

  • Power, A. C., Chapman, J., Chandra, S. and Cozzolino, D. (2019). Ultraviolet-visible spectroscopy for food quality analysis. Evaluation technologies for food quality. (pp. 91-104) edited by Jian Zhong and Xichang Wang. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-12-814217-2.00006-8

  • Cozzolino, Daniel (2018). Food adulteration. Spectroscopic methods in food analysis. (pp. 353-361) Boca Raton, FL United States: CRC Press.

  • Cozzolino, Daniel (2018). Fourier transform spectroscopy. Spectroscopic methods in food analysis. (pp. 103-109) edited by Adriana S. Franca and Leo M.L. Nollet. Boca Raton, FL United States: CRC Press. doi: 10.1201/9781315152769-4

  • Cozzolino, Daniel and Roberts, Jessica (2018). Spectroscopy analysis of beverages. Spectroscopic methods in food analysis. (pp. 429-434) edited by Adriana S. Franca and Leo M.L. Nollet. Boca Raton, FL, United States: CRC Press.

  • Roberts, Jessica J., Power, Aoife, Chapman, James, Chandra, Shaneel and Cozzolino, Daniel (2018). Vibrational spectroscopy methods for agro-food product analysis. Comprehensive analytical chemistry: Vibrational spectroscopy for plant varieties and cultivars characterization. (pp. 51-68) edited by João Lopes and Clara Sousa. Amsterdam, Netherlands: Elsevier. doi: 10.1016/bs.coac.2018.03.002

  • Cozzolino, Daniel (2017). Vibrational Spectroscopy. Food authentication: management, analysis and regulation. (pp. 278-297) edited by Contantinos A. Georgiou and Georgios P. Danezis. Chichester, West Sussex, United Kingdom: John Wiley & Sons.

  • Cozzolino, D. (2016). Authentication of cereals and cereal products. Advances in food authenticity testing. (pp. 441-457) edited by Gerard Downey. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-08-100220-9.00016-3

  • Cozzolino, Daniel (2016). Fatty acids, fructans, lipids and lipopolysaccharides in barley grain and malt. Agricultural research updates. Volume 13. (pp. 95-104) edited by Prathamesh Gorawala and Srushti Mandhatri. New York, NY, United States: Nova Science Publisher Inc..

  • Cozzolino, D. (2016). Near infrared spectroscopy and food authenticity. Advances in food traceability techniques and technologies: improving quality throughout the food chain. (pp. 119-136) edited by Montserrat Espiñeira and Francisco J. Santaclara. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-08-100310-7.00007-7

  • Cozzolino, Daniel (2015). Elemental composition in grapes and wine: role, analytical methods and their use. Handbook of Mineral Elements in Food. (pp. 473-487) edited by Miguel de la Guardia and Salvador Garrigues. Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118654316.ch20

  • Vicente, Esteban and Restaino, Ernesto (2015). Instrumental techniques and methods: their role in plant omics. PlantOmics: the omics of plant science. (pp. 33-52) edited by Debmalya Barh, Muhammad Sarwar Khan and Eric Davies. New Delhi, India: Springer India. doi: 10.1007/978-81-322-2172-2_2

  • Cozzolino, D., Roumeliotis S., S. and Eglinton J., J. (2014). Grain and endosperm biophysical characteristics of barley malting. Barley: physical properties, genetic factors and environmental impacts on growth. (pp. 107-124) Hauppauge, NY, United States: Nova Science Publishers.

  • Cozzolino, D. (2014). Overview of infrared spectroscopy: Hardware, chemometrics and software. Infrared Spectroscopy: Theory, Developments and Applications. (pp. 1-14) New York, NY, United States: Nova Science Publishers.

  • Cozzolino, Daniel (2013). The use of correlation, association and regression to analyse processes and products. Mathematical and Statistical Methods in Food Science and Technology. (pp. 19-30) Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118434635.ch02

  • Cozzolino, Daniel (2013). Applications of molecular spectroscopy in environmental and agricultural omics. Omics: Applications in Biomedical, Agricultural, and Environmental Sciences. (pp. 551-567) edited by Debmalya Barh, Vasudeo Zambare and Vasco Azevedo. Boca Raton, FL, United States: CRC Press-Taylor & Francis Group.

  • Cozzolino, D., Corbella, E. and Smyth, H. (2012). Quality control of honey using spectroscopic methods. Honey : production, consumption, and health benefits. (pp. 113-132) edited by Gilles Bondurand and Hernan Bosch. Hauppauge NY, USA: Nova Science Publisher.

  • Cozzolino, Daniel, Shah, Nevil and Cynkar, Wies (2012). Rapid analytical sensor systems (spectroscopy and electronic noses) as tools to understand taste and aroma in alcoholic beverages. The Sense of Taste. (pp. 67-80) edited by Elizabeth J. Lynch and Alexander P. Petrov. New York, NY, United States: Nova Science Publishers.

  • Cozzolino, Daniel, Cynkar, Wies and Dambergs, Robert (2010). Application of electronic noses in the wine industry. Handbook on Mass Spectrometry: Instrumentation, Data and Analysis, and Applications. (pp. 435-445) Nova Science Publishers, Inc..

  • Cozzolino, D. and Dambergs, R. G. (2010). Instrumental analysis of grape, must and wine. Managing Wine Quality: Viticulture and Wine Quality. (pp. 134-161) Elsevier Inc.. doi: 10.1533/9781845699284.2.134

  • Cozzolino, Daniel and Dambergs, Robert G (2009). Wine and Beer. Infrared Spectroscopy for Food Quality Analysis and Control. (pp. 377-397) Elsevier Inc.. doi: 10.1016/B978-0-12-374136-3.00014-6

Journal Article

Conference Publication

Grants (Administered at UQ)

PhD and MPhil Supervision

Current Supervision