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Moraru, Carmen I
Cornell Faculty Member
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Positions
- Associate Professor, Food Science (FOOD), College of Agriculture and Life Sciences (CALS)
Carmen Moraru is an Associate Professor in the Department of Food Science. Her research and teaching interests are in the areas of physical and engineering properties of foods, food/dairy processing and food safety engineering.
Research Areas
- biodiversity
- food science
- international development
- materials science
- milk
- pathogens
- sustainable development
Websites
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- Research
- Publications
- Teaching
- Service
- Background
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Affiliations
Research
research overview
- 1) Studying and optimizing food processing methods capable of enhancing product safety, quality and shelf life. Current research areas: use of membrane separation and pulsed light treatment, as physical methods capable of reducing the microbial load of food products in general and dairy products in particular. 2) Understand the effect of surface nanoscale topography on microbial attachment and use this understanding to develop microbial repellant surfaces 3) Understanding the intermolecular interactions and structural transformations that occur during processing and their effect on the quality and functionality of dairy foods.
research activities
- A numerical approach for predicting volumetric inactivation of foodborne pathogens by pulsed light treatment
- Development of protein films with enhanced barrier properties
- Functionality and processing stability of milk protein concentrates obtained by membrane separation
- Improving the safety and shelf-life of milk using a membrane separation strategy
- Reduction of Listeria on ready-to-eat sausages by pulsed light and nisin
- Use of nanoscale topography for controlling bacterial attachment
principal investigator on
- DEVELOPMENT OF A MASTER OF PROFESSIONAL STUDIES IN FOOD SCIENCE WITH PROFESSIONAL SCIENCE MASTERS ADVANCED CERTIFICATION AT CORNELL UNIVERSITY awarded by SLOAN FOUNDATION 2011 - 2012
- DEVELOPMENT OF PULSED LIGHT BASED COMBINATION SURFACE TREATMENTS AS A NON-THERMAL STRATEGY FOR THE SUPPRESSION OF MOLD GROWTH AND BIOFILM FORMATION ON CHEESES awarded by DAIRY RESEARCH INSTITUTE 2011 - 2013
- ENHANCING THE SAFETY OF NON-THERMALLY PROCESSED APPLE JUICE BY COMBINING MICROFILTRATION WITH ULTRAVIOLET TREATMENT awarded by NATIONAL INSTITUTE OF FOOD AND AGRICULTURE-USDA 2010 - 2013
- NANOENGINEERED SURFACES FOR CONTROLLING THE ATTACHMENT OF PATHOGENIC AND BIOFILM FORMING BACTERIA TO FOOD CONTACT SURFACES awarded by NATIONAL INSTITUTE OF FOOD AND AGRICULTURE-USDA 2011 - 2013
co-principal investigator on
- A NATIONAL FOOD SAFETY EDUCATION PROGRAM: BUILDING A MULTIDISCIPLINARY FOOD SAFETY TRAINING PIPELINE FROM K-12 TO GRADUATE SCHOOL awarded by NATIONAL INSTITUTE OF FOOD AND AGRICULTURE-USDA 2011 - 2016
- TUNING AND UPGRADING THE FOOD SAFETY EDUCATION CURRICULA awarded by DEPT OF EDUCATION US 2010 - 2012
area(s) of concentration/expertise
keywords
- Dairy foods processing
- Food processing and engineering
- Food safety engineering
- Membrane separation
- Nanotechnology
- Physical and rheological properties of foods
- Pulsed Light technology
submitted impact statement
- Reduction of nonpathogenic and pathogenic E. coli in apple juice and apple cider using Pulsed Light treatment
- Microbial removal from cold raw milk using a membrane separation strategy
- Microbial removal from cold raw milk using a membrane separation strategy
- Improving the safety and shelf-life of milk using a membrane separation strategy
- Exploring the potential of combining milk and soy proteins into products and ingredients of unique functionality
- Evaluating the potential of pulsed-light technology for enhancing food safety and shelf life
- Evaluating the potential of Pulsed Light (PL) for enhancing food safety and shelf life
- Development of a graduate training program in Food Safety Engineering
- Combining the health and functional properties of dairy and soy proteins into products of desired texture and mouthfeel
- Combining the functional properties of dairy and soy proteins into products of desired texture and mouthfeel
Publications
individual publications
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academic article
- Effect of Pulsed Light Treatments on the Growth and Resistance Behavior of Listeria monocytogenes 10403S, Listeria innocua, and Escherichia coli ATCC 25922 in a Liquid Substrate.. Journal of Food Protection. 435-439. 2013
- The Effect of Micro- and Nanoscale Topography on the Adhesion of Bacterial Cells to Solid Surfaces.. Applied and Environmental Microbiology. 79:2703-12. 2013
- Heat stability of micellar casein concentrate (MCC) as affected by temperature and pH.. Journal of Dairy Science. 95:6339-6350. 2012
- Inactivation of Escherichia coli in milk and concentrated milk using Pulsed Light treatment.. Journal of Dairy Science. 95:5597-5603. 2012
- Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review.. Journal of Food Engineering. 2012
- Pulsed Light inactivation of L. innocua on food packaging materials: inactivation kinetics and effect of substrate properties.. Journal of Food Engineering. 2012
- Steady Shear Rheological Properties of Micellar Casein Concentrates (MCC) Obtained by Membrane Filtration as a Function of Shear Rate, Concentration and Temperature.. Journal of Dairy Science. 95:5569-5579. 2012
- The effect of commercial sterilization regimens on micellar casein concentrates.. Journal of Dairy Science. 95:5510-5526. 2012
- A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by Pulsed Light treatment. Journal of Food Engineering. 105. 2011
- Community Markets for Conservation (COMACO) links biodiversity conservation with sustainable improvements in livelihoods and food production. Proceedings of the National Academy of Sciences of the United States of America. 108:13957-13962. 2011
- Quantifying and mapping the spatial distribution of fluence inside a Pulsed Light treatment chamber and various liquid substrates. Journal of Food Engineering. 103:84-91. 2011
- The COMACO model: using markets to link biodiversity conservation with sustainable improvements in livelihoods and food production. Proceedings at the National Academy of Science USA. 108:13957-13962. 2011
- The effect of protein concentration and heat treatment temperature on micellar casein - soy protein mixtures. Food Hydrocolloids. 25:1448-1460. 2011
- Effect of solvent and temperature on the size distribution of casein micelles measured by Dynamic Light Scattering. Journal of Dairy Science. 92:11. 2009
- Inactivation of E. coli ATCC 25922 and E. coli O157:H7 in apple juice and apple cider using Pulsed Light treatment. Journal of Food Protection. 72:937-944. 2009
- Reduction of Listeria on ready-to-eat sausages after exposure to a combination of Pulsed Light and nisin. Journal of Food Protection. 72:347-353. 2009
- Development and optimization of a CO2 aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk. Journal of Dairy Science. 91:3744-3760. 2008
- Bread baking quality of Apogee whole wheat flour. Habitation - International Journal for Human Support Research. 11:123-132. 2007
- Effect of spectral range in surface inactivation of Listeria innocua using broad spectrum Pulsed Light. Journal of Food Protection. 70:906-916. 2007
- Inactivation kinetics and factors of variability in the Pulsed Light treatment of Listeria innocua cells. Journal of Food Protection. 70:2518-2525. 2007
- Influence of surface topography on the effectiveness of Pulsed Light treatment for the inactivation of Listeria innocua on stainless steel surfaces. Journal of Food Science. 70:345-351. 2005
- Polymer-polymer interactions in dextran systems using thermal analysis. Carbohydrate Polymers. 62:120-129. 2005
- Effect of Xanthan Gum and CMC on the texture and microstructure of glassy corn flour extrudates expanded by microwave heating. Cereal Chemistry. 81:100-107. 2004
- Factors that Affect the Microwave Expansion of Glassy Amylopectin Extrudates. Cereal Chemistry. 80:56-61. 2003
- Nanotechnology: A New Frontier in Food Science. Food Technology. 57:24-29. 2003
- Nucleation and expansion during extrusion and microwave heating. Comprehensive Reviews in Food Science and Food Safety. 2:120-138. 2003
- Influence of Fat on the Expansion of Glassy Amylopectin Extrudates by Microwave Heating. Cereal Chemistry. 79:265-273. 2002
- Influence of Modified Starches on the Stability of Beef Jerky Analogs during Storage. Journal of Food Science. 67:682-687. 2002
- Phase behavior of a meat-starch extrudate illustrated on a state diagram. Journal of Food Science. 67:3026-3032. 2002
- Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix. Journal of Food Science. 67:3396-3401. 2002
- The effect of specific mechanical energy on the properties of extruded protein/starch mixtures. Cereal Chemistry. 79:429-433. 2002
- The effect of ingredients and process parameters on the microstructure and stability of starch-meat extrudates. Scanning. 23:148-149. 2001
- HACCP Study for Cheese Manufacturing. Informative Journal for the Dairy Industry. 12:74. 1997
- Quality Assurance Systems for the Dairy Industry. Informative Journal for the Dairy Industry. 12:58. 1997
- Traditional Cheeses around the World. French Cheeses. Informative Journal for the Dairy Industry. 12:62. 1997
- Hygienic Design and Manufacturing in the Dairy Industry. Informative Journal for the Dairy Industry. 11:97. 1996
- Informative Journal for the Dairy Industry. Ecological Solutions for Cheese Manufacturing. 11:208. 1996
- Traditional Cheeses around the World. Informative Journal for the Dairy Industry. 11:279. 1996
- Modern Techniques in Whey Processing. Informative Journal for the Dairy Industry. 10:223. 1995
- The Influence of Various Process Parameters on the Permeate Flux in Crossflow Microfiltration of Beer. Annals of the University of Galati. VI:21-30. 1995
- The Use of Additives in the Dairy Industry. Informative Journal for the Dairy Industry. 10:193. 1995
- Considerations about the Instantisation Processes. Informative Journal for the Dairy Industry. 9:123. 1994
- Developments in Dairy Products Packaging. Informative Journal for the Dairy Industry. 9:168. 1994
- Report on the Participation of the Romanian Delegation to the 3rd Meeting of the International Dairy Federation IDF/FIL on the Dairy Industry in Central and Eastern European Countries. Informative Journal for the Dairy Industry. 9:104. 1994
- Using the EAN Bar Code in the Context of European Integration of Romania. Informative Journal for the Milling and Baking Industry. 5:20. 1994
- Physical Models for the Mechanism of Powdered Foods Rehydration. Informative Journal for the Dairy Industry. 8:181. 1993
- Commercial Advertising of the Food Products. Informative Journal for the Dairy Industry. 7:98. 1992
- Electronographic measurements on some microbial cultures used in biotechnological processes. Annals of the University of Galati. VI:33-36. 1992
- Milk Proteins Biosynthesis. Informative Journal for the Dairy Industry. 7:309. 1992
- Non-conventional Techniques for Improving Milk Quality. Informative Journal for the Dairy Industry. 7:26. 1992
- Modern Technique for the Preliminary Treatment of Milk in Cheesemaking. Informative Journal for the Dairy Industry. 6:264. 1991
- Complex milk infant formula for healthy babies. Informative Journal for the Dairy Industry. 4:183. 1989
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booksection
-
chapter
- High Intensity Pulsed Light Processing. Green Food Science and Technology. Alternatives to Conventional Food Processing. 2010
- Nanotechnology and food safety. Ensuring Global Food Safety: Exploring Global Harmonization. 2009
- Applications of membrane separation in the brewing industry. Handbook of Membrane Separation. 553-579. 2008
- Development of instrumental methods for the textural characterization of low moisture extrudates. Book of abstracts of the Annual Meeting of the Institute of Food Technologists. 2003
- Topographic and force measurements of food matrices using Atomic Force Microscopy. Book of abstracts of the Annual Meeting of the Institute of Food Technologists. 2003
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conference paper
- Pink Microbial Aggregates of the Sippewissett Salt Marsh: A sulfurous symbiosis. Proceedings of the 111th General Meeting of the American Society of Microbiology. 2011
- Sticking together: Community structure and function of pink & green "Berry" salt marsh microbial consortia. Proceedings of the 111th General Meeting of the American Society of Microbiology. 2011
- Microbial inactivation in foods using Pulsed Light: Factors of influence and potential applications. Proceedings of the 2007 World Congress on Ozone and Ultraviolet Technologies. 2738-2754. 2007
- Microbial retention and membrane fouling during low temperature microfiltration of skim milk using ceramic membranes. Proceedings of the 9th Conference of Food Engineering. 7. 2005
- Pulsed Light inactivation of Listeria innocua on solid surfaces – substrate and spectral range effects. Proceedings of the 9th Conference of Food Engineering. 2005
- Rennet coagulation behavior of highly concentrated cheese milk obtained by microfiltration. Book of Abstracts, no. 46-10. 107. 2004
- Glass Transition Temperature and Moisture Sorption Behavior of Dextrans. Proceedings of the 8th Conference of Food Engineering. 9. 2003
- Factors that control the phase behavior of a meat-starch extruded system illustrated on a state diagram. Proceedings of the 7th Conference of Food Engineering. 427-432. 2001
- Application of HACCP Systems in the Chocolate Industry. Proceedings of the ALTEXIM Symposium organized by the University of Sibiu. 1998
- Crossflow Microfiltration of Beer: a Future Solution for the Beer Industry. Proceedings of the Symposium ALTEXIM organized by the University of Sibiu. 1998
- Estimating the Permeate Flux in Crossflow Microfiltration of Beer. Proceedings of the ALTEXIM Symposium organized by the University of Sibiu. 127. 1998
- Practical Training Courses in Fresh Fish Preparation, Presentation and Selling – Design and Development. Proceeding of the Regional Symposium for CEECIS Countries “Opportunities and Constraints in the Development of Fisheries Enterprises” organized by the Natural Resources Institute (UK) and Eastfish. 199-202. 1998
- Quality Assurance and Food Safety Development Needs in Romania. Proceeding of the Regional Symposium for CEECIS Countries organized by Natural Resources Institute (UK) and Eastfish “Opportunities and Constraints in the Development of Fisheries Enterprises”. 101-104. 1998
- Application of HACCP in the Food Retail System. Proceedings of the International Symposium “Learning and Research in Commodity Science and Quality Management”. 1997
- Quality Assurance Systems in the Food Chain. Proceedings of the International Symposium “Learning and Research in Commodity Science and Quality Management”. 1997
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document part
- Differential attachment and biofilm formation by foodborne microorganisms on surfaces with nanoscale topography. 2012
- Efficiency of Ultraviolet Treatment of Apple Cider: Effects of Concentration of Suspended Insoluble Solids, and Enzymatic Browning. 2012
- Efficient reduction of E. coli from apple cider by combining microfiltration with ultraviolet treatment. 2012
- Heat stability of micellar casein concentrate (MCC) as affected by temperature and pH. 2012
- The effect of turbidity and membrane pore size on permeate flux in cold microfiltration of apple cider. 2012
- Nanoengineered surfaces for controlling the attachment of pathogenic and biofilm forming bacteria to food contact surfaces 2011
- Pulsed Light inactivation of foodborne pathogens: fundamentals, applications and potential for the future 2011
- Stability of sterilized micellar casein concentrates (MCC) during storage 2011
- The effect of commercial sterilization regimes on micellar casein concentrates 2011
- A collaborative model for value added and safe food production in Zambia 2010
- A comparison between the inactivation of Listeria monocytogenes in liquid media after exposure to Pulsed Light and germicidal UV light 2010
- A numerical approach for predicting volumetric inactivation of food-borne pathogens by Pulsed Light 2010
- Comparison of Gene Expression of Listeria monocytogenes 10403s following Exposure to Pulsed Light and Ultraviolet Light 2010
- Continuous or discrete? Two ways to offer food science workshops for middle and high school science teachers 2010
- Effect of concentration and temperature on the rheological properties of 95% serum protein (SP) reduced micellar casein concentrates (MCC) 2010
- Extension of microbial and chemical shelf life of refrigerated skim milk by storage under CO2 2010
- Optimization of a CO2 injection method for increasing the permeate flux in cold microfiltration of skim milk 2010
- Rheological properties of micellar casein - soy protein mixtures as affected by heat treatment and concentration 2010
- The effect of Pulsed Light treatment on enzymatic browning of fresh-cut Anjou and Taylor Gold pears at different stages of ripeness 2010
- 80% whey (WPC) and serum protein (SPC) concentrate and 95% serum protein reduced miceller casein concentrate (MCC): Production and Composition. 30. 2009
- A numerical approach for predicting volumetric inactivation of foodborne pathogens by pulsed-light treatment 2009
- Effect of Pulsed Light treatment on growth and resistance behavior of Listeria innocua and Escherichia coli 2009
- Functionality characterization of 65% and 95% serum protein (SP) reduced micellar casein concentrates (MCC): concentration and drying effects 2009
- Inactivation of Listeria innocua by pulsed light treatment on various food packaging materials 2009
- Mathematical Modeling for the Separation of Beverages Using Semi-permeable Membranes 2009
- Potential of UV and Pulsed Light technologies for the Food Industry: microbial inactivation effects and beyond 2009
- A closer look at Pulsed Light treatment: Listeria innocua and Escherichia coli survivors’ growth and resistance behavior in the plateau region of inactivation curves 2008
- Effect of spatial distribution of fluence on the in-depth inactivation of E. coli by Pulsed Light in liquid substrates 2008
- Extending the shelf life of skim milk using a cold microfiltration process 2008
- Functional properties of 65% serum protein reduced micellar casein concentrates obtained by microfiltration.. 408. 2008
- Solvent and temperature effects on the casein micelle size measured by Dynamic Light Scattering 2008
- Thirty-four percent whey (WPC) and serum protein (SPC) concentrate and 65% serum protein (SP) reduced micellar casein: production and composition.. 407. 2008
- Use of Pulsed Light curing to enhance the physical properties of protein films 2008
- Inactivation of E. coli in apple cider and juice using Pulsed Light treatment 2007
- Membrane fouling in cold microfiltration of raw skim milk 2007
- National Needs Graduate Fellowships in Food Science at Cornell University 2007
- Physical and chemical characterization of heat-induced interactions between micellar casein and soy proteins 2007
- Reduction of L. innocua on cooked sausages after exposure to a combination of Pulsed Light and Nisin 2007
- Heat induced interactions between native micellar casein and soy proteins 2006
- Inactivation kinetics of Listeria innocua by Pulsed Light treatment as described by the Weibull model 2006
- Microbial and somatic cells removal from raw skim milk by cold microfiltration: quality and shelf life effects. 386-386. 2006
- Microbial inactivation on the surface of ready-to-eat meats using Pulsed Light treatment 2006
- Pulsed light as a bactericidal treatment for the food industry: What does it do and where does it fit best? 2006
- Use of low pressure CO2 for flux and shelf life enhancement in cold microfiltration of skim milk 2006
- Influence of spectral range and sublethal injury in Pulsed Light treatment of Listeria innocua on stainless steel surfaces 2005
- Process optimization for physical removal of microorganisms from raw milk by low temperature Cross Flow Microfiltration (CMF) 2005
- Effectiveness of Pulsed Light treatment for microbial decontamination of stainless steel food contact surfaces 2004
- Rennet coagulation behavior of highly concentrated cheese milk obtained by microfiltration 2004
- Spectra of relaxation times of wheat flour doughs and their proteins: molecular origins and measurement 2004
- Understanding edible film topography and molecular organization by Atomic Force Microscopy 2004
- Effect of mechanical energy input and plasticizers on the physical properties of protein-starch extrudates 2003
- Investigation of intermolecular interactions in dextran systems by thermal analysis 2003
- Nanotechnology: A Tool for the Food Science and Technology of the New Millennium 2003
- Overview of Nanotechnology and its Promise for the Food/Cereal Industry 2003
- Shear and Extensional Rheology in Expanded Foam Product Processing and Quality 2003
- Effects of Fats with Different Melting Points on Starch Extrudate Expansion and Comparison with Microwave Expansion 2002
- Influence of Moisture on Microwave Expansion of Glassy Corn Pellets in the Presence of Hydrocolloids 2002
- Nanotechnology: A new frontier in food science and technology 2002
- Effect of gums on the texture and microstructure of glassy corn flour extrudates expanded by microwave heating 2001
- Factors that control the textural stability of extruded beef jerky analogs 2001
- Influence of Fat on the Expansion of Glassy Amylopectin Extrudates by Microwave Heating 2001
- Models for calculating the permeate flux in crossflow microfiltration of beer 2001
- Rheology and Phase Transitions in Cereal Polymers and the Impact on Extrusion 2001
- Estimation of the Permeate Flux Value in Beer Crossflow Microfiltration. 18. 2000
- Expansion of Glassy Corn Starch Extrudates by Microwave Heating. 204. 2000
- Influence of Extrusion Conditions on the Texture of Meat Analogs. 145. 2000
- Physical Factors which Control Nucleation and Expansion During Extrusion and Microwave Heating. 349. 2000
- Plasticization of Extruded Carbohydrate – Protein Matrices by Glycerol and Propylene Glycol. 57. 2000
- Application of Membrane Separation in Biotechnological Systems and Processes for the Food Industry. 10. 1998
- Eating Preferences of the Romanian Consumers. Part I: Daily and Occasional Preferences. 295. 1998
- Eating Preferences of the Romanian Consumers. Part II: Need and Importance of Advertising and Display. 298. 1998
- Eating Preferences of the Romanian Consumers. Part III: Factors that Influence the Purchasing Decision. 300. 1998
- Electron Microscopy Analysis of Membranes Used in Beer Crossflow Microfiltration Experiments. 24. 1998
- Energetic Aspects of Crossflow Microfiltration of Beer. 27. 1998
- Influence of beta-glucan complexes on the Crossflow Microfiltration of Beer 1998
- Quality and Safety Assurance System for the Baby Foods 1998
- Study of the Crossflow Microfiltration Behaviour of Several Types of Beer. 22. 1998
- Testing at Lab and Pilot Plant Scale of Several Domestic and Imported Membranes Used in the Food Industry. 12. 1998
- Original method for auditing the HACCP system from a slaughterhouse 1997
- Food Commodities Analysis 1992
featured in archived article
speaker at Cornell event
Teaching
teaching overview
- My teaching focus is Food Processing and Engineering, and my main teaching responsibility is FD SC 4250 (Unit Operations and Dairy Foods Processing). I am also a co-instructor and course coordinator for FD SC 6650 (Advanced Food and Bioprocessing Systems), and a co-instructor for FD SC 4180 (Food Chemistry II). I have also served as a guest lecturer for FD SC 1101, FD SC 2300, FD SC 6010 and FD SC 4000.
teaching activities
- FDSC-4250: Unit Operations and Dairy Foods Processing - Spring 2013
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2013
- FDSC-6650: Food and Bioprocessing Systems - Spring 2013
- FDSC-6960: Graduate Internship in Food Science - Spring 2013
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2013
- FDSC-6980: Graduate Teaching Experience - Spring 2013
- FDSC-8900: Master's Level Thesis Research - Spring 2013
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2013
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2012
- FDSC-6960: Graduate Internship in Food Science - Fall 2012
- FDSC-6980: Graduate Teaching Experience - Fall 2012
- FDSC-8900: Master's Level Thesis Research - Fall 2012
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2012
- FDSC-4250: Unit Operations and Dairy Foods Processing - Spring 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2012
- FDSC-6960: Graduate Internship in Food Science - Spring 2012
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2012
- FDSC-6980: Graduate Teaching Experience - Spring 2012
- FDSC-8900: Master's Level Thesis Research - Spring 2012
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2012
- FDSC-4180: Food Chemistry II - Fall 2011
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2011
- FDSC-6960: Graduate Internship in Food Science - Fall 2011
- FDSC-6980: Graduate Teaching Experience - Fall 2011
- FDSC-8900: Masters-Level Thesis Research - Fall 2011
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2011
Service
outreach overview
- I have no formal extension responsibilities, but I am involved in international outreach, recruiting and education outreach, and outreach for the food industry
service to the profession
- International Association for Food Protection Member 2005 -
- American Dairy Science Association Member 2003 -
- Nonthermal Processing Division of the Institute of Food Technologists Reviewer, Program 2012 - 2013
- Nonthermal Processing Division of the Institute of Food Technologists Graduate student paper competition Committee 2012 - 2013
- Nonthermal Processing Division of the Institute of Food Technologists Graduate student paper competition Committee 2011 - 2012
- Nonthermal Processing Division of the Institute of Food Technologists Reviewer, Program 2011 - 2012
- Nonthermal Processing Division of the Institute of Food Technologists Officer, Secretary 2011 - 2012
- Romanian Ministry of Education - Higher Education Division Reviewer, Program 2011 - 2012
- Romanian National University Research Council Expert for assessing the doctorate programs in Biotechnology, Food Engineering and Food Safety in Romania 2010 - 2012
- Dairy Foods Division of the Institute of Food Technologists Reviewer, Program 2010 - 2011
- Nonthermal Processing Division of the Institute of Food Technologists Reviewer, Program 2010 - 2011
- Nonthermal Processing Division of the Institute of Food Technologists Graduate student paper competition Committee 2010 - 2011
- Certified Food Scientist Ad Hoc Group, Institute of Food Technologists Member 2010
- Credentialing Task Force, Institute of Food Technologists Member 2008 - 2009
- Dairy Foods Division of the Institute of Food Technologists Symposium Co-organizer 2008 - 2009
- American Dairy Science Association (ADSA) Chairperson 2008
- American Dairy Science Association (ADSA) Chairperson 2008
- Institute of Food Technologists (IFT) Committee Member 2008
- Danisco International Dairy Science Award Committee, ADSA Committee Member 2006 - 2007
- ADSA Dairy Foods Graduate Student Paper Competition Judge 2005 - 2007
- Food Engineering Oral Session, Annual Meeting of IFT Chairperson - 2007
- Nanotechnology for Improving Food Processing Session, International Food Nanotechnology Conference Chairperson - 2006
- American Institute of Chemical Engineers Member 1999 - 2003
- Food Science Seminar Committee, Rutgers University Committee Member - 2002
- Romanian Dairy Industry Association Founding Member 1996 - 2000
- Romanian Dairy Industry Association Officer, Secretary 1996 - 1999
reviewer or editor for
Background
education and training
- Ph.D. in Food Engineering and Equipment, University of Galati 1999
- B.S. in Food Science and Technology, University of Galati 1989
awards and honors
- Teaching Excellence Award, 2012
- Food Safety Award - group award to the Cornell Institute of Food Science Food Safety team, 2010
- Teaching Excellence Award, 2008
- Who's Who in Science and Engineering, 2007
- Who's Who in Sciences Academia, 2003
- Who's Who in Agriculture Academia, 2003
- FASIP award, 2002
- Merit award for professional performance, 1998
Other
college
- CALS
research keyword
- Dairy foods processing
- Food processing and engineering
- Food safety engineering
- Membrane separation
- Nanotechnology
- Physical and rheological properties of foods
- Pulsed Light technology
name prefix
- Dr.