Moraru, Carmen I
Associate Professor
My professional activities are dedicated to advancing the knowledge in the area of physical and engineering properties of foods and food processing and to educating highly qualified food science professionals.
research
research and scholarship focus
My research efforts are channeled in two distinct research areas: Food Safety Engineering and Food Quality.||In the Food Safety Engineering area, my research focuses on the development of new and improved processing methods able to reduce the microbial load in food systems, of current interest being membrane separation and Pulsed Light treatment. The broader goal is to combine various processing techniques and hurdles in complex processes capable of delivering safe foods with unaltered quality and nutritional value.||The Food Quality component of my research aims at elucidating the intermolecular interactions and structural transformations that occur during processing of dairy and complex foods, and using this understanding to improve their quality and functionality.
primary investigator of
- EXPOSURE OF POTATOES TO RELATIVELY HIGH ENERGY PULSED UV IRRADIATION | Research Grant
- GRADUATE TRAINING PROGRAM IN FOOD SAFETY ENGINEERING | Research Grant
research areas
- biodiversity | collaborative research area (CALS)
- food science | collaborative research area (CALS)
- international development | collaborative research area (CALS)
- materials science | collaborative research area (CALS)
- milk | collaborative research area (CALS)
- pathogens | collaborative research area (CALS)
- sustainable development | collaborative research area (CALS)
submitted impact statement
- Reduction of nonpathogenic and pathogenic E. coli in apple juice and apple cider using Pulsed Light treatment | 2007 Impact statement
- Development of a graduate training program in Food Safety Engineering | 2007 Impact statement
- Improving the safety and shelf-life of milk using a membrane separation strategy | 2007 Impact statement
- Exploring the potential of combining milk and soy proteins into products and ingredients of unique functionality | 2007 Impact statement
- Combining the functional properties of dairy and soy proteins into products of desired texture and mouthfeel | 2006 Impact statement
- Microbial removal from cold raw milk using a membrane separation strategy | 2006 Impact statement
- Evaluating the potential of pulsed-light technology for enhancing food safety and shelf life | 2006 Impact statement
- Combining the health and functional properties of dairy and soy proteins into products of desired texture and mouthfeel | 2005 Impact statement
- Evaluating the potential of Pulsed Light (PL) for enhancing food safety and shelf life | 2004 Impact statement
- Microbial removal from cold raw milk using a membrane separation strategy | 2004 Impact statement
affiliations
faculty appointment in
- Food Science (FOOD) | Cornell department
member of graduate field
- Food Science and Technology | graduate field
teaching
teaching focus
Inside and outside the classroom, I am always trying to convey the following to my students: advanced knowledge of food science and engineering; the ability to identify, formulate, and solve problems related to theoretical and practical aspects of Food Science; the ability to design and conduct experiments, as well as analyze and interpret data; the ability to work in teams and to communicate effectively; a thorough understanding of professional and ethical responsibility.
teaches
- FDSC 4180 - Food Chemistry II (MWF 09:05:AM-09:55:AM) | fall 2009 class
- FDSC 4960 - Undergraduate Internship in Food Science (TBA -) | fall 2009 class
- FDSC 4970 - Individual Study in Food Science (TBA -) | fall 2009 class
- FDSC 4980 - Undergraduate Teaching Experience (TBA -) | fall 2009 class
- FDSC 4990 - Undergraduate Research in Food Science (TBA -) | fall 2009 class
- FDSC 5000 - Master of Professional Studies (Agriculture) Project (TBA -) | fall 2009 class
- FDSC 6960 - Graduate Internship in Food Science (TBA -) | fall 2009 class
- FDSC 6980 - Graduate Teaching Experience (TBA -) | fall 2009 class
- FDSC 8900 - Masters-Level Thesis Research (TBA -) | fall 2009 class
- FDSC 9900 - Doctoral-Level Thesis Research (TBA -) | fall 2009 class
- FDSC 4250 - Unit Operations and Dairy Foods Processing (MW 12:20:PM-01:10:PM) | spring 2009 class
- FDSC 4960 - Undergraduate Internship in Food Science (TBA -) | spring 2009 class
- FDSC 4970 - Individual Study in Food Science (TBA -) | spring 2009 class
- FDSC 4980 - Undergraduate Teaching Experience (TBA -) | spring 2009 class
- FDSC 5000 - Master of Professional Studies (Agriculture) Project (TBA -) | spring 2009 class
- FDSC 6650 - Food and Bioprocessing Systems (T 01:25:PM-02:15:PM) | spring 2009 class
- FDSC 6970 - Graduate Individual Study in Food Science (TBA -) | spring 2009 class
- FDSC 6980 - Graduate Teaching Experience (TBA -) | spring 2009 class
- FDSC 8900 - Masters-Level Thesis Research (TBA -) | spring 2009 class
- FDSC 9900 - Doctoral-Level Thesis Research (TBA -) | spring 2009 class
- FDSC 4180 - Food Chemistry II (MWF 09:05:AM-09:55:AM) | fall 2008 class
service
outreach focus
While I do not have any formal extension appointment, I consider it my duty, as an individual and as a Food Scientist, to give something back to society. I chose to do this by participating, when possible and opportune, in selected extension and research activities that are compatible with my expertise and my current faculty appointment. Specifically, I am involved in international and educational outreach activities.
background
educational background
- Ph.D., University of Galati, Romania, 1999
featured in
- Cornell food scientists awarded $1.67 million to improve fresh food safety | Cornell Chronicle feature
- Profits, not poaching, is message Cornell food scientists are aiming at Zambian farmers | Cornell Chronicle feature
publications
speaker at Cornell event
Keywords: dairy chemistry, dairy foods, dairy foods processing, dairy science, emerging technologies, food engineering, food processing, food rheology, food safety, food science, hurdle technologies, membrane separation, microfiltration, nonthermal processing, polymeric properties of foods, protein functionality, pulsed light, pulsed light treatment, unit operations, value added food production