119C Stocking Hall
Carmen Moraru is an Associate 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.
1) 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. 2) Understand the effect of surface nanoscale topography on microbial attachment and use this understanding to develop microbial repellant surfaces 3) Understanding the intermolecular interactions and structural transformations that occur during processing and their effect on the quality and functionality of dairy foods.
I have no formal extension responsibilities, but I am involved in international outreach, recruiting and education outreach, and outreach for the food industry
My teaching focus is Food Processing and Engineering, and my main teaching responsibility is FD SC 4250 (Unit Operations and Dairy Foods Processing). I am also a co-instructor and course coordinator for FD SC 6650 (Advanced Food and Bioprocessing Systems), and a co-instructor for FD SC 4180 (Food Chemistry II). I also serve as a guest lecturer for FD SC 2300, FD SC 6010 and FD SC 4000.