Ion Baianu

University of Illinois at Urbana ChampaignUnited States of America

Ion C. Baianu Professor of Food Chemistry, PhD, University of London, Senior Fellow at The Cavendish Laboratory-University of Cambridge 1977-1979 Permanent Convocation Member of London University Senate, Member of the A.R. Academy of Arts and Sciences, USA Research Interests Physical chemistry of foods; rapid analysis of soybeans and corn seeds composition by Near Infrared/ MidIR and High-resolution NMR for quality improvements; NIR and Fluorescence Microspectroscopy developments for Biotechnology, Plant Genomics, Microbiology and Proteomics investigations; single molecule detection (SMD) and super-resolution fluorescence microspectroscopy and FT-NIR/ IR chemical imaging applications to metabolic studies, oncogenesis, cancers and related biochemistry; hydration of food proteins; microencapsulation; developing value-added soybean and corn products. Selected Publications Baianu, I.C. and T. You. 2009. “High-resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition.” , Ch.12 in “Handbook of Food Analysis Instruments”, Ed. S. Otish: CRC Press, Boca Raton, FL, ISBN: 978-1-4200- 4566-6, pp. 247—280. Baianu, I C. 2008 Update. Complex Systems Analysis of Cell Cycling Models in Carcinogenesis: Cell Genome and Interactome, Neoplastic Non-random Transformation Models., Quantitative Biology, abstract q-bio. EXT-2004-065; Urbana, IL : ICB, 01 Jul 2004--2008 update - 18 pp. , Baianu, I.C. 2008. Inform (magazine of the American Oil Chemists Society), June 2008, Vol.19, No.6, p.404. , Book Review: "Lipids: Structure, Physical Properties and Functionality" , written by Kare Larsson, Peter Quinn, Kiyotaka Sato and Fredrik Tiberg. Published in 2006, ISBN-13: 978-0-9531949-9-5 (ISBN-10: 0-9531949-9-X). I.C. Baianu, Editor, Physical Chemistry of Food Processes Volume I & 2 Fundamental Aspects, Van-Nostrand- Reinhold, 1992-1996. Charles, M., Baianu, I.C. and Prisecaru, V. 2007. Visual Molecular Dynamics and the Possible Impact of Lectins on Alzheimer’s Disease Treatment. RAP/YSP Program, YSP Excellent Presentation Award. Baianu, I.C. 2006. Complex Systems Biology. Axiomathes, 16 (1-2): 25-34. Baianu, I.C., Lozano, P.R., Prisecaru, V., and Lin, H.C. 2005. Applications of Novel Techniques to Health Foods, Medical and Agricultural Biotechnology. Quant. Biol. arXiv, Teaching Courses recently taught: FSHN 512 - Physical Chemistry of Food Processes FSHN 595 - Processing and Analysis of Food Proteins Latest Degree Ph.D. University of London-1974 Biographical Sketch Dr. Baianu came to the University of Illinois at Urbana as a Postdoctoral Research Associate in the Physical Chemistry Dept., School of Chemistry, from the Biophysics Dept. of The Lord Rank Research Center, at High Wycombe, England, where he worked on the physical and chemical characterization of wheat proteins by Nuclear Magnetic Resonance (NMR) and FT-Infrared techniques. He received his Ph.D. in Biophysics from the University of London in 1974, and continued with postdoctoral work on structure determination by NMR/magnetic resonance, and X-ray/ neutron scattering at The Cavendish Laboratory, University of Cambridge, England, supervised by fmr. Nobel Laureate, Sir Neville Mott. Dr. Baianu reported the first solid-state C-13 NMR studies of wheat grains, starch, and wheat proteins, as well as the first NMR images of hydrating wheat grains. His results have resulted in significant savings for the milling/ processing industry. He joined the faculty in Food Science as an Assistant Professor of Food Chemistry at the University of Illinois at Urbana in 1982. He has been a Professor of Food Chemistry since 1994, and has a portfolio of more than 400 publications, including 56 edited books (54 co-authored), 38 chapters in books, and two monographs. He also joined in 1997 the Department of Nuclear, Plasma and Radiological Engineering as an Affiliate Professor contributing with novel BioImaging applications. Since 1984 he has developed the first Agricultural and Food Chemistry NMR Facility in a US agricultural college, which has supported research at the University of Illinois at Urbana, industrial R& D efforts, as well as collaborative research with several other institutions in the US. Dr. Baianu’s research on soybeans, canola, corn, wheat, potatoes, muscle/meat, enzymes and myofibrillar proteins. His current research involves several collaborations on genetic engineering of improved soybean oil composition, super-resolution optical and infrared imaging, improved corn drying technologies and development of value-added products from corn and soybeans. In addition, he has made research contributions to structure determinations of proteins and membranes by NMR, X-ray/Neutron Diffraction, and FT-IR/NIR and hyperspectral techniques, including cross-correlation spectroscopy techniques. Dr. Baianu enjoys teaching at both undergraduate and graduate levels; he has classes focused on applications of physical chemistry in foods and food process engineering as well as biochemical, molecular and biophysical aspects of cancers and heart disease prevention. He enjoys in his spare time, art museums, painting, music, chess, walking and traveling.

1chapters authored