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He currently investigates the application of direct injection mass spectrometry for volatile compounds detection in food science and technology and agronomy: rapid product characterization, on-line process monitoring, correlation of food flavour compounds profile with sensory analysis and genomics, and nose-space measurements. His activity further comprises statistical analysis and data mining methods applied to spectrometric and sensory data. He co-authored more than 100 papers on ISI journals.
Franco received his diploma in Physics at the University of Trento (Italy) with a thesis on data analysis for gravitational wave antennas and his PhD in physics at the University of Innsbruck (Austria) specializing in his thesis on multivariate analysis of spectrometric data. At the beginning of his scientific career he was involved in projects related to ion and electron optics, mass spectrometry and spectroscopy: photo-fragmentation and photoionisation studies on molecular beams, tandem mass spectrometric investigations of surface induced fragmentation of molecules and clusters and spectroscopic measurement of volatile organic compounds emitted by plants. Since 2000 he has been a researcher at the Istituto Agrario di S. Michele all’Adige-Italy (now Fondazione Edmund Mach) where he set up a PTR-MS based facility for agroindustrial applications.