Assistant Professor Doctorate, at Iasi University of Life Science „Ion Ionescu de la Brad”, Romania.
Roxana Nicoleta Rațu is an accomplished Romanian researcher in the field of food engineering, specializing in animal science and food processing technology. With over a decade of academic and professional experience, she is currently the Head of Milk Quality Laboratory and a faculty member at the Ion Ionescu de la Brad University of Life Sciences, Iași. Her work primarily focuses on developing quality control techniques for dairy products and leveraging agricultural by-products for sustainable food production. She holds multiple certifications in quality management and food safety, reflecting her commitment to advancing food safety standards. As a dedicated scholar, Rațu has actively contributed to research initiatives, authored numerous peer-reviewed publications, and received awards for her innovations in the agri-food sector. Her expertise bridges industry and academia, making significant contributions to food science and animal production management. 🌱
Profile
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ORCID
Education 🎓
Roxana Nicoleta Rațu has an extensive academic background in food processing technology and animal sciences. She began her educational journey with a degree in Food Processing Technology from the Ion Ionescu de la Brad University of Agricultural Sciences and Veterinary Medicine, Iasi. She earned her first Master’s degree in Quality Management of Food Products, followed by another Master’s degree specializing in Animal Production Management. Roxana pursued her first Ph.D. in Animal Sciences, with a focus on the exploitation of birds and fur animals, and is currently working toward a Ph.D. in Food Engineering at the Dunarea de Jos University of Galati. Her academic achievements are further supported by certifications in modern teaching strategies and food safety management, establishing her as a knowledgeable professional in her field. 📚
Experience 🌍
Roxana Nicoleta Rațu has a rich professional portfolio, including both academic and industry roles. She currently serves as a faculty member and Head of the Milk Quality Laboratory at the Ion Ionescu de la Brad University of Life Sciences, where she supervises quality control in dairy production. She has previously held positions as a quality manager at SC Horeca Expand S.R.L. and as a judicial technical expert for Romania’s Ministry of Justice. Her involvement in various university commissions, including career counseling, reflects her dedication to both student development and industry engagement. Her experience spans teaching, project management, and laboratory leadership, solidifying her role as a trusted authority in food technology and animal science. 💼
Research Interest 🔬
Roxana Nicoleta Rațu’s research interests focus on sustainable food production and quality management in animal products. She is particularly interested in the development of bioactive ingredients derived from agricultural by-products, exploring ways to enrich dairy products with functional ingredients. Additionally, she conducts extensive research on quality control in milk and yogurt production, optimizing the nutritional content of dairy products. Her work addresses challenges in agri-food systems by integrating innovative methods, such as using natural bioactive powders to improve food products. Roxana’s research aims to enhance food quality, support sustainable practices, and maximize the potential of underutilized resources in the food industry. 🌱
Awards and Recognitions 🏆
Roxana Nicoleta Rațu has received numerous awards for her dedication and contributions to food science. Among her accolades, she has been recognized for her innovative approaches in the dairy and agri-food industries. Her achievements underscore her expertise in animal production management and food quality. Roxana’s awards highlight her commitment to advancing food science, from developing novel dairy products to implementing sustainable practices in food engineering. Her recognitions reflect her impact on the industry and her continued pursuit of excellence in research. 🥇
Top Noted Publications 📑
- Gavril (Rațu), R. N., et al. (2024). The development of value-added yogurt based on pumpkin peel powder as a bioactive powder. This study explores the integration of pumpkin peel powder, rich in bioactive compounds, into yogurt to enhance its nutritional profile. The research focuses on optimizing the concentration of pumpkin peel powder in yogurt, examining its impacts on taste, texture, and health benefits.
- Lipșa, F.D., et al. (2024). Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production. This research investigates the addition of pumpkin pomace powder to whey cheese, aiming to utilize the bioactive components of pumpkin by-products. The study assesses the functional and sensory qualities of the enhanced whey cheese, showcasing its potential as a functional food ingredient.
- Gavril (Rațu), R.N., et al. (2024). Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications. This review provides a detailed overview of the phytochemicals present in pumpkins and their by-products. It discusses methods for extracting these compounds, their health benefits, and various food industry applications, emphasizing sustainable use of pumpkin by-products.
- Gavril, R.N., et al. (2024). Optimization of the Parameters Influencing Antioxidant Activity and Carotenoid Concentration from Pumpkin Peel. This study focuses on optimizing extraction parameters to maximize the antioxidant activity and carotenoid content of pumpkin peel. It provides valuable insights into enhancing the nutritional quality of pumpkin-derived products.
- Rațu, R.N., et al. (2023). Application of Agri-Food By-Products in the Food Industry. This paper highlights the potential uses of agricultural by-products, including pumpkin, in food industry applications. It discusses sustainability benefits, nutritional enhancements, and the economic value of utilizing by-products in food processing.
Conclusion
Dr. Rațu demonstrates a commendable level of expertise in food technology and animal science, supported by a strong publication record and substantial contributions to both applied research and academic development. Her leadership in laboratory management, project involvement, and her commitment to aligning educational programs with industry needs are noteworthy. With expanded international collaborations and additional high-impact research funding, Dr. Rațu would further excel and solidify her position as a top researcher. Based on her current achievements, Dr. Rațu is a suitable candidate for the Best Researcher Award, particularly in recognition of her contributions to sustainable food innovation and educational impact.