Cristina Anca DANCIU is a researcher specializing in food technology, agricultural engineering, and sustainability. Her work focuses on optimizing food production processes, reducing food waste, and enhancing the quality of agricultural products. She has extensively studied grain processing, wheat quality management, and the sustainable use of agricultural by-products. Her research also explores consumer behavior in food systems and traditional farming practices, including pastoralism and medicinal plant utilization in Romania. Her contributions include advancements in dough maturation techniques for bakery products, innovative methods for wheat milling optimization, and studies on the socio-cultural dimensions of food waste. She has published widely on topics such as circular economy approaches in food systems, quality control in flour manufacturing, and educational strategies in gastronomy. Her articles frequently emphasize interdisciplinary solutions, combining technological innovation with environmental and social sciences to address challenges in food production and waste reduction. Her work highlights the importance of integrating traditional knowledge with modern practices to achieve sustainable outcomes in agriculture and food systems.
