Carmen Moraru is a 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.
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.
Understand the effect of surface nanoscale topography on microbial attachment and use this understanding to develop microbial repellant surfaces
Understanding the intermolecular interactions and structural transformations that occur during processing and their effect on the quality and functionality of dairy foods.
My teaching focus is Food Processing and Engineering. My main teaching responsibility is the senior undergraduate class Unit Operations and Dairy Foods Processing (FDSC 4250). I am also a co-instructor and course coordinator for FD SC 6650 (Advanced Food and Bioprocessing Systems),and I serve as a guest lecturer for other courses per request.
Areas Of Expertise
Dairy / Food Processing And Engineering
Dairy And Food Processing
Food Safety Engineering
Physical And Rheological Properties Of Foods
Food Science and Technology
Presentations and Activities
Pulsed Light & UV Treatments: Fundamentals. International Nonthermal Processing short course. October 2014. The Ohio State University. Columbus, OH.
Use of PL and UV as part of hurdle treatments for microbial inactivation in food systems. Does the treatment order matter? International Nonthermal Workshop. October 2014. The Ohio State University. Columbus, OH.
Structural Changes of Milk Protein Concentrates Induced by High Hydrostatic Pressure. Nonthermal Processing Workshop. October 2014. The Ohio State University. Columbus, OH.
Development of food contact surfaces with nanoscale topography: impact on bacterial attachment and biofilm formation. IUFoST (International Union of Food Science and Technology) Meeting . August 2014. IUFoST (International Union of Food Science and Technology). Montreal, Canada.
Effectiveness of Pulsed Light for microbial control on cheese surface. IUFoST (International Union of Food Science and Technology) Meeting . August 2014. IUFoST (International Union of Food Science and Technology). Montreal, Canada.
Effectiveness of Pulsed Light treatment on the inactivation of pathogenic and spoilage bacteria on cheese surface. Annual Meeting of ADSA (American Dairy Science Association). July 2014. ADSA (American Dairy Science Association). Kansas City, MO.
Developing an Effective Food Safety Curriculum. Atlantis Project Leaders Meeting. June 2011. The European Union and US Department of Education. Ithaca, NY.
University of Galati - 1999
Bachelor of Science
University of Galati - 1989
Awards & Honors
International Dairy Foods Association Teaching Award in Dairy Manufacturing (2015) IDFA
International Dairy Foods Association Award in Dairy Foods Research (2013) IDFA
Seven CALS faculty and professional staff members have been selected for the 2019-20 State University of New York (SUNY) Chancellor’s Awards for Excellence. Visit the Cornell Chronicle, for the complete list of all sixteen faculty and...
More than 40 students and over a dozen faculty and staff were selected for their outstanding achievements in academics, teaching, advising and professional service. Because of restrictions to in-person campus events this spring, Dean Boor...