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Roxana Nicoleta Ratu

"Ion Ionescu de la Brad" Iasi University of Life Sciences Romania

Roxana Nicoleta Rațu is an Associate Professor of Food Technologies at the ”Ion Ionescu de la Brad” Iasi University of Life Sciences (IULS) in Iasi (Romania). Her research focuses on the quality, safety, and authentication of foods, particularly dairy, using advanced analytical methods such as UV–Vis spectrophotometry and enzymatic assays. A significant part of her work addresses circular-economy solutions for the agri-food sector, focusing on the valorisation of agro-industrial by-products and the ultrasound-assisted extraction of bioactive compounds for incorporation into functional ingredients and innovative foods. She has authored five scholarly books and more than 140 scientific papers, and her findings have informed process optimisation and product development in collaboration with industry partners. She serves on editorial boards and regularly reviews for international journals, contributing to the integrity and visibility of the field. She leads and participates in nationally funded, industry-linked projects, supervises early-career researchers, and promotes technology transfer to practice. ORCID: https://orcid.org/0000-0001-5637-4376

1books edited

2chapters authored

Latest work with IntechOpen by Roxana Nicoleta Ratu

Based on the fact that food processing plays an essential role in the constantly changing global food system, shaped by technological innovation, sustainability, and evolving consumer demands, Food Processing – Novel Technologies and Practices offers an integrated perspective on the latest advancements in the field, highlighting the transformative potential of non-thermal technologies, intelligent processing systems, digitalization, and circular economy strategies. With this volume, we aimed to highlight how these solutions can improve food safety and quality, extend shelf life, and contribute to more efficient resource use, in line with environmental and regulatory requirements. Additionally, through its interdisciplinary approach, the volume provides valuable insights for researchers, industry professionals, and policymakers, supporting the development of sustainable and resilient food systems. Food Processing – Novel Technologies and Practices is a reference resource for those involved in the future of food processing.

Food Processing

Food Processing

Edited by Roxana Nicoleta Ratu

Chapters authored

Global Trends Regarding Food Assurance

By Marc Romina Alina, Crina Carmen Mureșan, Anamaria Pop, Georgiana Smaranda Marțiș, Alina Narcisa Postolache, Florina Stoica, Ioana Cristina Crivei, Ionuț-Dumitru Veleșcu and Roxana Nicoleta Rațu

The chapter offers an in-depth examination of food protection, encompassing food safety, food security, food fraud, and food safety culture. The chapter commences with a brief introduction, followed by a subsection on food protection that encompasses concepts of food safety, food security, and food safety culture. The third section presents information on food availability, including access to food, Zero Hunger (SDG 2)—a sustainable development target, and local food systems. Section four examines recent papers on sustainable agriculture, encompassing climate change, harvesting practices, agricultural stability, and biosecurity. The final section discusses the problems of Sustainable Food Processing in the twenty-first century within a dynamic business context.

Part of the book: Worldwide Megatrends in Food Safety and Food Security [Working title]

Valorisation of Fruit and Vegetable By-Products in Dairy Product Technologies: A Sustainable Approach to Functional Food Development

By Roxana Nicoleta Rațu, Florina Stoica, Ioana Cristina Crivei, Ionuț Dumitru Veleșcu, Vlad Nicolae Arsenoaia, Crina Carmen Mureșan, Romina Alina Marc and Florin Daniel Lipșa

The valorisation of fruit and vegetable by-products in dairy technologies is an innovative and sustainable approach to the development of functional foods. The integration of bioactive-rich by-products into dairy products offers a potential solution aligned with circular economy principles as the agri-food sector confronts escalating environmental, economic, and health challenges. This chapter emphasises the nutritional and functional potential of various fruit and vegetable residues—such as pomace, peels, and seeds—through their contributions to antioxidant capacity, dietary fibre content, probiotic viability, and sensory attributes in diverse dairy products, including cheese, yoghurt, and ice cream. The focus is on current technological advancements that facilitate the incorporation of these materials, such as encapsulation methods, and their impact on customer perception and commercial feasibility. The evaluation addresses critical concerns regarding regulatory compliance, microbiological safety, and sensory acceptance, along with proposed solutions to these challenges. This study highlights the transformative potential of by-product valorisation in advancing sustainable, health-enhancing dairy technologies through current research and industry practices.

Part of the book: Food Processing

Related collaborators

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University of Ljubljana , Slovenia

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Head of Animal Feed Risk Assessment Section, the Saudi Food and Drug Authority

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Gema Lorena Lopez Lizarraga

Diken International

Francis Ayebazibwe

Mbarara University of Science and Technology , Uganda

Sultan Bokheder

Othman Almutairi

Khalid Alsheri

Hanaa Alenizi