جست‌وجوی استاد و پژوهشگر

• Separation Processes
• Reactive Extraction
• Liquid Membrane Technology
• +۵ مورد دیگر

Alexandra Cristina Blaga is an Associate Professor at the Faculty of Chemical Engineering and Environmental Protection 'Cristofor Simionescu' of Gheorghe Asachi Technical University of Iași, Romania. Her academic career spans over two decades, with roles including Assistant Professor (2008-2013) and Head of Works (2013-2022) before her current appointment in 2022. Education: PhD in Chemical Engineering (2012), Master in Bioprocesses in Agri-Food (2014), Biochemical Engineering BSc (2004) Her research focuses on unconventional separation processes for biosynthetic products, particularly reactive extraction and liquid membrane transport. She has contributed significantly to improving organic acid biosynthesis using microorganisms and developing biosorbents for environmental applications. Recent publications (2022-2025) highlight her expertise in: Reactive extraction of carboxylic acids using ionic liquids Biosorption of dyes using microbial biomass Green chemistry approaches for natural dye applications Modeling and optimization of separation processes She has directed multiple research projects, including grant TD47/2007 on unconventional extraction processes, and participated in 6 national and 3 international projects. Her editorial contributions include guest editing the Catalysts journal special issue on enzyme engineering.

• Food Science
• Functional Foods
• Food Analysis
• +۴ مورد دیگر

Professor Vasile PĂDUREANU is affiliated with the University of Brașov (UNITBV), specifically within the Faculty of Food and Tourism and the Department of Food and Tourism Engineering and Management . His research focuses on food products analysis, functional food development, and the theological aspects of food products. He contributes to advancing food safety, nutritional enhancement, and innovative food processing techniques through interdisciplinary approaches. Research Interests: Food product analysis and quality assessment Development of functional foods with health-beneficial properties Application of advanced processing technologies (e.g., ultrasound) in food systems Microbial and chemical safety of food products Publications reflect a focus on optimizing food production methods, enhancing nutritional value, and ensuring safety through cutting-edge analytical techniques. Recent work includes studies on antioxidant-rich foods, novel ingredient integration in pasta, and microbial diagnostics in food safety. Labs/Teams: Active in food engineering and biotechnology research groups at UNITBV, collaborating with national and international institutions to address food science challenges.

Valeriu Coteaمشاهده پروفایل

استاد

• Wine Chemistry
• Wine Authenticity
• Phenolic Compounds in Grapes and Wine
• +۵ مورد دیگر

Valeriu Cotea is a Professor in the Department of Horticultural Technologies at the Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Iasi. With over 30 years of academic leadership, he has served as Prorector (2008–2012), Prodecan (2004–2008), and currently directs the Doctoral Studies Council (CSUD) since 2016. Internationally, he is Scientific Secretary of the Oenology Commission at the International Organisation of Vine and Wine (O.I.V.) since 2018, following roles as Vice-President (2015–2018) and President (2012–2015). His research centers on wine chemistry and authenticity, with emphasis on phenolic compounds, bioactive elements in wine, and innovative aging techniques. He investigates nanomaterials for food applications, sensory analysis of beverages, and climate-resilient viticulture. Current projects address low-alcohol wine production and regional wine authentication using isotopic ($$ \delta^{13}\text{C} $$) and phenolic profiling, particularly for Romanian wines from Cotnari and Dealu Mare. Recent publications (2019–2023) reveal a strong trend toward interdisciplinary solutions for wine quality and sustainability. Key themes include reducing $$ \text{SO}_2 $$ through high-pressure processing, optimizing oak alternatives for aging, and novel food-wine pairings. His work integrates analytical chemistry, chemometrics, and sensory science to combat wine fraud and enhance product development. Dr. Cotea's honors reflect his global standing: Corresponding Member of the Romanian Academy (2019) Full Member of the Academy of Agricultural and Forestry Sciences (2009) Corresponding Member of the Swiss Academy of Wine (2001) Corresponding Member of the Italian Academy of Vine and Wine (2002) He has directed 24 research grants, including European projects like WINE DB (2001–2005) and ADVICLIM (2014–2019), focusing on wine authenticity, climate adaptation, and low-alcohol technologies. As Scientific Director of the Oenology Research Center (Romanian Academy, since 2011), he leads teams developing analytical standards for the O.I.V. and European Commission. His laboratory infrastructure includes accredited facilities for physico-chemical wine analysis, advanced chromatography, and sensory evaluation. Through the O.I.V., he coordinates international networks like the Geisenheim Research Institute collaboration, driving global standardization in oenological practices and climate-resilient viticulture.

Lucia Carmen Trincăمشاهده پروفایل

دانشیار

• Biochemistry
• Food Chemistry
• Food Biochemistry
• +۳ مورد دیگر

Lucia Carmen Trincă serves as Associate Professor in the Department of Exact Sciences at the Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad" Iasi. She currently directs the Research Department at USV Iasi (2020-present) and holds Senate membership since 2012, following her decade-long leadership of the Exact Sciences Department (2010-2020). Her expertise spans biochemical analysis of animal health models and food substrate quality assessment. Her research integrates biochemical methodologies across food safety, biomaterials, and agricultural chemistry. Key interests include in vitro/in vivo animal health analysis , food quality conformity , and biochemical diagnostics of biological fluids . She maintains dual certification as ISO 9001:2008 and ISO 17025:2005 internal auditor, reflecting rigorous quality control standards in her experimental work. Recent publications (2019-2023) reveal interdisciplinary breadth: from heavy metal contamination in global food systems to theological dietary analysis and biomaterial osseointegration. This demonstrates convergence of analytical chemistry , food toxicology , and biomedical engineering in addressing agricultural and health challenges. She leads significant research initiatives including the PN III PCCDI 60/2018 HEAMED project on biocompatible medical materials and industry contracts with SC RomCarn Prod SRL for traditional food optimization. Her 12 grants include CNCSIS-funded work on soil-plant-human trophic chains and UE-compliant laboratory certification systems. Dr. Trincă actively contributes to scientific communities as member of the Romanian Biochemistry and Molecular Biology Society (1996-present), Romanian Chemistry Society (2015-present), and Romanian Horticulturists Society (2010-present), while serving as ARACIS evaluator since 2011.

Liliana Rotaruمشاهده پروفایل

استاد

• Viticulture
• Ampelography
• Ecological Vine Cultures
• +۵ مورد دیگر

Liliana Rotaru is a Professor at the Department of Horticultural Technologies within the Faculty of Horticulture at the University of Agricultural Sciences and Veterinary Medicine of Iasi. Her career spans decades of research in viticulture, ampelography, and ecological vine cultivation systems. She serves as Technical Expert of Romania at the International Organisation of Vine and Wine (OIV) and has been associated with UNESCO's Chair 'Culture and Tradition of Wine' at the University of Burgundy. Her research interests focus on sustainable viticulture practices, grapevine biology, and climate change adaptation in vineyards. She has pioneered work in ecological vine cultivation systems, genetic resource management, and the development of disease-resistant grape varieties. Her research has significantly contributed to understanding vineyard ecology and the biological potential of grapevine varieties in Romania's northeastern region. With over 218 scientific publications including 24 in ISI-indexed journals, her work examines critical aspects of viticulture including climate impacts on grape phenology, enzymatic processes in winemaking, and the development of new grape cultivars. Her recent publications demonstrate increasing focus on climate change adaptation strategies for viticulture. Technical Expert of Romania at the International Organisation of Vine and Wine (OIV) Member of UNESCO Chair 'Culture and Tradition of Wine' at University of Burgundy, France Professor Rotaru has directed 27 research projects totaling over 1.8 million lei in funding, including the ADER project 'Development of a National Digital Platform for Grapevine Genetic Resources of Romania' (2023-2026). She has coordinated numerous national and international research initiatives focused on sustainable viticulture, grape variety development, and climate change adaptation. Her leadership extends to educational initiatives including doctoral and postdoctoral programs. She has contributed significantly to viticultural infrastructure through research projects that have established digital platforms for genetic resources and developed new grape varieties with disease resistance. Her work bridges academic research with practical viticultural applications through partnerships with industry stakeholders like Cotnari S.A.

Alexandra Tucaliucمشاهده پروفایل

مدرس

• Fermentation Processes
• Bioseparation Processes
• Bioreactor Performance
• +۴ مورد دیگر

Dr. Alexandra Tucaliuc serves as a Lecturer in the Department of Food Technologies within the Faculty of Agriculture at Iasi University of Life Sciences (IULS) in Iași, Romania. Her academic responsibilities include teaching courses on food processing equipment, unit operations for food engineering, experimental techniques in agri-food products engineering, and operation of technological equipment under food safety conditions. She is actively engaged in both undergraduate and graduate instruction across multiple programs including Food Engineering, Agronomy, and Biology specializations. Her research program centers on fermentation processes for organic compounds production with applications spanning food engineering, biotechnology, and chemical engineering. Key focus areas include bioseparation processes (reactive extraction, pertraction, and direct extraction from fermentation broths), bioreactor performance optimization in biotechnological systems, and physico-chemical food analysis. These investigations contribute to sustainable food processing technologies and advanced biotechnological applications in agri-food systems. Dr. Tucaliuc contributes to diverse academic programs including Bachelor's degrees in Agriculture and Food Engineering, Master's specializations in Technologies for Organic Farming and Food Safety, and Doctoral studies in Agronomy. Her work bridges theoretical principles with practical applications in food technology and bioprocess engineering.

• Food biochemistry
• Plant virology
• Food biotechnology
• +۳ مورد دیگر

Carmen Liliana BĂDĂRĂU is an Associate Professor at the University of Brașov (UNITBV), affiliated with the Faculty of Food and Tourism and the Department of Food and Tourism Engineering and Management. Her research focuses on food biochemistry, plant virology, and food biotechnology. She has conducted studies on antioxidant properties of natural extracts, viral infections in crops, and agricultural biotechnology applications. Her work includes analyzing vitamin C content in potato cultivars infected with Potato Virus Y, investigating blueberry vinegar antioxidant properties via ultrasound treatment, and monitoring aphid-driven disease transmission in potato crops. She has published in peer-reviewed journals such as Processes , Romanian Agricultural Research , and Scientific Papers. Series A. Agronomy . Bădărău's research integrates food science, plant pathology, and agricultural technology to improve food quality and crop resilience. Her studies emphasize practical applications of biotechnology in both food production and disease management systems.

Alina MAIERمشاهده پروفایل

استادیار

• Optimization of Food Production Processes
• Sustainable Food Processing
• Food Sensory Analysis
• +۳ مورد دیگر

**Alina MAIER** is an **Assistant Professor** at the Department of Food and Tourism Engineering and Management**, Faculty of Food and Tourism, Technical University of Civil Engineering Bucharest. Her research focuses on optimizing food production processes, sustainable utilization of by-products, and sensory analysis of food products. She is particularly active in winemaking technology, ultrasound applications in food processing, and food safety management systems. Research Interests: Optimization of technological processes for wine, beer, and cider production Sustainable use of raw materials and food industry by-products Sensory evaluation and quality control of food products Ultrasound technology in food processing and fermentation Traditional Romanian culinary heritage preservation Recent Research Trends: Her work emphasizes innovations in food safety (e.g., detecting contaminants in raw milk), sustainable food systems (e.g., tomato pomace utilization), and functional food development (e.g., carob-enriched pasta). She also explores the environmental impact of food production through carbon footprint analyses. Scientific Awards: No scientific awards listed in the provided materials. Advising & Grants: No formal advisees/PhD students listed Potential involvement in grants related to food safety, sustainable processing, and traditional food preservation Labs & Collaborations: No specific lab affiliations mentioned, but collaborates with industry partners in the food and beverage sector.

Florentina MATEIمشاهده پروفایل

استاد

• Food Microbiology
• Fermented Foods
• Probiotics
• +۳ مورد دیگر

Florentina MATEI is a Professor at the Department of Food and Tourism Engineering and Management, Faculty of Food and Tourism, Transilvania University of Brasov, Romania. Her research focuses on food microbiology, probiotics, functional foods, and microbial biodiversity. She has contributed to studies on lactic acid bacteria in fish fermentation, autochthonous wine yeast in Romania, and probiotic properties of yeasts in traditional beverages like Rabilé (Burkina Faso). Her work bridges microbial ecology with food innovation, emphasizing biotechnological applications of microbial consortia such as Kombucha. Dr. MATEI’s publications span from 2012 to 2023, reflecting her long-term engagement in fermentative processes and microbial resource utilization. Education details are not explicitly stated in the provided text. She is affiliated with the University's research initiatives in food science and has collaborated internationally, as evidenced by co-authorships with researchers from Ivory Coast, Burkina Faso, and India. No specific awards are mentioned, but her active publication record indicates sustained academic contribution. She advises on research projects involving microbial antagonism and functional food development, though specific student names are not listed. Her laboratory focuses on isolating and characterizing beneficial microbes for food and health applications.