Teodora Emilia Coldea

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Teodora Emilia Coldea has completed her Ph.D. (Biotechnology) in 2011 and postdoctoral studies in 2012 at the University of Agricultural Sciences and Veterinary Medicine (UASVM) of Cluj-Napoca (Romania). She is responsible for the research activity developed on Brewery and Winery Pilot Plants of the UASVM Cluj-Napoca. She has published research articles related to innovative food products development, process optimizing, bioactive compounds traceability during processing, rapid methods for beverage analysis and by-products bioconversion in reputed journals.

1books edited

2chapters authored

Latest work with IntechOpen by Teodora Emilia Coldea

Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry.

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