Lab product reviews can change the world by helping other scientists find the best equipment to accelerate their vital work. Here at SelectScience®, we are dedicated to promoting peer-to-peer communication that will make the difference - but we couldn't do it without our esteemed reviewers. In this regular feature, we put the spotlight on some of our most dedicated and impactful reviewers and find out what inspires them to keep sharing their knowledge with the global scientific community.
This week’s ‘Reviewer in the Spotlight’ is Prof. Salvatore Parisi, PhD, PCQI, MRi, visiting professor at Lourdes Matha Institute of Hotel Management and Catering Technology. His current research efforts focus on developing food packaging technology, but he also is actively researching in the fields of food chemistry, food microbiology, food science, analytical chemistry, and quality systems.
Tell me about your role
I am a visiting professor at Lourdes Matha Institute of Hotel Management and Catering Technology, India. I am also a group coordinator at Islington U3A, and serving as a series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods.
My sister Claudia, and her friends have been sources of inspiration for me. My biggest ambition was to excel in practical science instead of theoretical science. However, I have known professional and academic colleagues around the world such as Prof. Franco Ottaviani, who have inspired me to consider practice and theory together. Communication has to be well performed. Otherwise, you can communicate nothing. As a result, the best strategy is to speak in an easy way, because people may be not experts. As a scientist, you have the responsibility to communicate facts without confusion.
The pandemic has forced us to understand science by means of digital media
I love practical research. Theoretical models are not a waste of time, the research must be carried out with a final aim: Progress on the field. I have always liked mechanical tests applied to chemical problems in the packaging sector, and the study of durability of food products as a key for better categorization of edible products. I am also interested in product identification for non-edible materials such as coatings and metals.
The pandemic has forced us to understand science and other topics by means of digital media. It could be inferred that distance learning has positively modified the world of knowledge and communication channels.
I consider lab product reviews as an invaluable companion to my research. For others to understand the functions and real advantages of my instruments, I would be morally obliged to communicate my point of view. My colleagues could receive some useful information. Professionals working in the design and implementation area of lab instruments may be unable to see some particular advantage that I could achieve with the use of their instruments.
I would like to perform other durability studies on cheeses and other food products with reference to shelf life and food safety/public hygiene. In fact, my First and Second Laws of Food Degradation have been written and well recognized, but the practical application has to be completed. More research is needed in this area because food science is not “a discharged battery”.
Secondly, I would love to work on one of my preferred areas of research in my first years: Metal coatings. Being an organic chemist with experience in materials, I would like to contribute some original work concerning practical performances of metal coatings against mechanical and weather-related damages.
Read Salvatore's reviews of his top 5 lab instruments
1. 3M™ Petrifilm™ Rapid Coliform Count Plates
2. 3M™ Petrifilm™ Enterobacteriaceae Count Plates
3. 5L Lab Incubator / Refrigerator - Precise Temperature Control from 0°C to +65°C by IVYX Scientific
4. 3M™ Petrifilm™ Rapid Yeast and Mold Count Plates
5. 3M™ Petrifilm™ Aerobic Count Plates
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