Maria G. Corradini is a Professor in Food Science and the Arrell Chair in Food Quality at the Arrell Food Institute (University of Guelph). During her career, she has focused on developing procedures and protocols to identify and assess changes in food quality and safety linked to processing and handling practices throughout the supply chain, from producer to consumer. She has also developed and validated models to evaluate and predict how food processing and handling practices can favor or act in detriment of food quality, safety, and nutritional content. Using a systems dynamics perspective, she has leveraged her expertise to participate as the PI and co-PI in research projects that take an integrative view of food chemical and microbiological safety and security within communities in Argentina (City of Buenos Aires), China (City of Macau), and the USA (Newark, NJ). She has authored or co-authored over 160 research articles in refereed journals, 21 book chapters, two contributions to encyclopaedias, and six educational kits to promote STEM among underrepresented populations (middle/high school level).