“Analytical tools are finally mature enough to reveal the hidden biochemical stories inside agri-food systems.”
What does your research focus on, and what problem are you trying to solve?
My research applies omics approaches, particularly metabolomics and proteomics, to agri-food matrices to valorize waste and assess treatment effects on plants or derived sources. I aim to identify key metabolites that support developing more resilient crop varieties and advancing sustainable agriculture within a circular-economy framework.
What aspect of your current research excites you most – and why is this an important moment for it?
What excites me most is the feeling that analytical tools are finally mature enough to reveal the hidden biochemical stories inside agri-food systems. At this stage, I think it is important to see how molecular insights can inform smarter, more sustainable choices throughout the agri-food chain, from plant resilience to waste valorization and the improvement of complex biological processes.
Looking five to 10 years ahead, what emerging trend do you think will have the greatest impact on analytical science?
Looking five to 10 years ahead, I think that one of the trends that may have the greatest impact on analytical science is the integration of advanced AI models into the interpretation of highly complex analytical data. As high-resolution mass spectrometry, multi-omics platforms, and hybrid separation techniques continue to evolve, the datasets they generate are becoming richer but also far more challenging to decode. AI-assisted interpretation will play a crucial role in resolving challenging spectral patterns, predicting molecular formulas for unknown compounds, and identifying subtle features that are difficult to capture with traditional algorithms. I expect that, rather than replacing experimental expertise, these tools will enhance it, helping scientists extract deeper meaning from their data and accelerating the path from measurement to understanding.
What is the biggest challenge facing analytical science today?
In my opinion, the biggest challenge facing analytical science today is the ability to generate meaningful knowledge from an ever-growing amount of complex data. Modern instruments produce datasets of unprecedented size, resolution, and dimensionality, but turning this information into reliable, interpretable, and actionable insight remains difficult. This requires not only advanced analytical methods and robust validation strategies, but also closer integration between chemistry, data science, and bioinformatics. Ensuring data quality, reproducibility, and transparency between laboratories and technologies is becoming equally critical, especially as analytical workflows grow more interconnected and multidisciplinary.
What decision, opportunity, or unexpected event has had the greatest influence on your career so far?
The moment that has influenced my career the most was deciding to spend part of it abroad. Working at the VUB in Brussels, Belgium, in the group of Prof. Gert Desmet and later at the University of Pécs, Hungary, under the supervision of Prof. Attila Felinger gave me the chance to experience different scientific environments and approaches. These were my first periods of research abroad, and they required me to adapt to new working styles and expectations, broadening my perspective on research and collaboration in a very concrete way.
After my PhD, joining ETH Zurich as a postdoc in the group supervised by Prof. Massimo Morbidelli deepened that transformation. Being part of such an international environment taught me how to navigate different cultures, communicate more openly, and stay flexible when things moved fast.
I feel that these experiences didn’t just shape my scientific skills but also shaped me as a person. They taught me how to work with people who think differently, how to stay curious, and how to feel at ease in unfamiliar situations. Even today, these abilities help me most in handling the many sides of my job.
Who has changed the way you think about science – or life more broadly – and how?
The person who has most influenced the way I think about science and about work more broadly is my PhD supervisor, Prof. Alberto Cavazzini. Throughout my doctoral studies and beyond, he has been a constant point of reference. He was the first to believe in my potential and encouraged me to grow both scientifically and personally, often pushing me to take steps I would not have considered on my own. His guidance has shaped the way I approach problems, make decisions, and engage with scientific challenges, and he continues to be a fundamental source of support and perspective for me.
The supervisors I met during my research periods abroad also contributed meaningfully to this evolution. Working with Prof. Gert Desmet, Prof. Attila Felinger, and later Prof. Massimo Morbidelli exposed me to different scientific cultures and perspectives, each adding something distinctive to the way I think and work today.
What interest or skill outside science has made you a better researcher?
An interest outside science that helps me stay focused on what I am doing is my long-standing passion for cooking and, more broadly, for the agri-food world. Experimenting with ingredients, understanding how they behave, and thinking about how small changes can influence a final result has always been a natural part of my daily life. This curiosity about food systems complements my scientific work, as it keeps me detail-oriented, open to experimentation, and sensitive to the complexity behind seemingly simple matrices.
Two personal traits also play a role in my work: curiosity and persistence. They help me stay focused when results take time, explore alternative solutions, and maintain a constructive attitude when experiments become challenging.
Finally, I think that regular physical activity, such as Pilates, helps me maintain balance in my routine and manage stress more effectively. This sense of steadiness often translates into a clearer mindset and a more thoughtful approach to demanding tasks.
Martina Catani is Associate Professor in the Department of Chemical, Pharmaceutical and Agricultural Sciences at the University of Ferrara, Italy.
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