Romina Alina Marc

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Romina Alina Marc has completed her Ph.D. (Agronomy) in 2015 at the University of Agricultural Sciences and Veterinary Medicine (UASVM) of Cluj-Napoca, Romania. She is PhD Eng., Lecturer and she is responsible for the research activity in the Vegetable food quality control, Rheology in the food industry, Quality management systems and Food safety of the Faculty of Food Science and Technology, UASVM Cluj-Napoca. She has published 40 research articles on the development of innovative food products, food safety and bioactive compound traceability during processing in reputed journals, 36 international conferences, 9 patent applications, 3 chapters in international books, and 1 scientific book. She was responsible for 7 research projects, member in 7 research projects, won 2 national awards and 70 international awards. He is the publisher of an international book "Food Processing", 2020, IntechOpen Publishing House, ISBN 978-1-78985-894-5. Member in professional associations: Slow Food International; Association of Food Industry Specialists in Romania (ASIAR), from education, research and production; Association of Specialists in Milling and Baking in Romania.

1books edited

2chapters authored

Latest work with IntechOpen by Romina Alina Marc

In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.

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