Dr. Carmen I. Moraru is an Associate Professor in the Department of Food Science at Cornell University. Her research and teaching interests are in the areas of physical and engineering properties of foods, food/dairy processing and food safety engineering.
This presentation will offer an overview of the fundamental and practical aspects of Pulsed Light treatment, including the mechanisms of action, microbial inactivation kinetics, as well as factors that affect the effectiveness of the treatment, as well as a critical evaluation of the potential of this technology for the food industry.
She received BS and PhD degrees in Food Engineering from the University “Dunarea de Jos” Galati, Romania. After working in the Dairy Industry for 2 years, she was a faculty member at her Alma Mater for 8 years. In 1999, she joined the Department of Food Science at Rutgers University as a Postdoctoral Associate and then Assistant Research Professor. In 2003, she joined Cornell University, where she is conducting research and teaching in Dairy /Food Processing and Engineering. Her research focuses on using engineering principles to develop novel solutions for improving food safety and quality. Current research projects include the use of Pulsed Light and Microfiltration as nonthermal methods for microbial reduction in foods, development of bacteria repellant food contact surfaces with nanoscale topography, and modification of food protein ingredient functionality using novel processing methods. She is a recipient of the International Dairy Foods Association (IDFA) Award in Dairy Foods Research (2013) and IDFA Teaching Award in Dairy Manufacturing (2015).