معرفی
Carmen Moraru is a Professor in the Department of Food Science at Cornell University's College of Agriculture and Life Sciences (CALS). Her research focuses on enhancing food safety, quality, and shelf life through advanced processing methods such as membrane separation, light-based technologies, high-pressure processing (HPP), and microwave vacuum drying. She also studies intermolecular interactions in foods and nanoscale surface engineering to prevent microbial contamination.
Dr. Moraru teaches courses like Food Processing and Engineering (FDSC 4250) and co-instructs Advanced Food and Bioprocessing Systems (FDSC 6650). Her lab, the Moraru Lab, explores emerging technologies in food safety and processing, with recent projects addressing microbial inactivation, nanomaterials, and sustainable drying methods. She advises multiple graduate students and has supervised notable projects, including studies on pea protein functionality and antimicrobial surfaces.
- Education: Doctorate in Food Science (PhD details not explicitly stated in provided texts).
- Lab Affiliations: Moraru Lab at Cornell University.
Her scientific awards include the Kosi Award in Food Science (2019) and recognition for student achievements like Andreea Beldie's 2019 ADSA Poster Competition win. Recent publications highlight innovations in UV-C light disinfection, microwave drying, and nanotopography-based antimicrobial surfaces.
Research collaborations span industry and academia, addressing challenges in dairy processing, plant-based foods, and food packaging safety. Her work frequently integrates computational modeling, experimental validation, and interdisciplinary approaches to solve complex food engineering problems.
