Carmen Moraru

Professor

251 Stocking Hall

1) Studying and optimizing food processing methods capable of enhancing product safety, quality and shelf life. Current areas of research include: membrane separation for microbial removal and nonthermal concentration, light based treatments for microbial inactivation, high pressure processing (HPP) as a novel method of food structuring, and microwave vacuum drying.

2) Intermolecular interactions and structural transformations that occur during processing and their effect on the quality and functionality of foods, including plant based and dairy foods.

3) Effect of surface nanoscale topography on microbial attachment and development of microbial repellant surface.

Photo: Lab BBQ, Summer 2019