dr. G (Giorgiana) Catunescu

I am a food scientist with a PhD in Biotechnology and a certificate in food risk assessment granted by EFSA (within the EU-FORA fellowship). I am a lecturer with the FQD involved in teaching activities in the Food Quality Management Master and (co-)supervising Master thesis related with risk-benefit analysis of circular practices, integration of technology to extend the shelf-life and reduce food waste in the food industry, sustainability in food industry and increasing consumer acceptability of novel food products.

Up to now, I have been a faculty with the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania, for 15 years. I was involved in both teaching an research. I delivered lectures and practical seminars for: Food Industry Equipment and Facilities, Food Equipment Management, Agri-Food Marketing, Biological hazard assessment and control in food quality management. My research was focused on the impact of mild and novel processing methods on food quality in terms of physico-chemical and sensory characteristics, but also food safety in terms of microbiological safety. I studied herbal extracts and anthocyanins with a wide array of methods and instruments (physico-chemical characterization and bioactivity) related to their extraction from food industry side steams and their potential use as natural antioxidants and antimicrobial agents for foods and food contact materials.

I was an EFSA’s EU-FORA fellow (2018-2019 cohort) working on risk assessment methodologies for contaminants, food contact materials, technological ingredients and nutritional risks. I was also a Fulbrighter at Cornell CALS (winter semester of 2022-2023) where I studied the effectiveness of cold pasteurization (high-intensity pulsed lights) combined with antimicrobial biodegradable packaging in extending shelf-life of minimally processed produce.

In terms of projects, I worked mainly in risk assessmnent. I have implemented two EFSA’s EU-FORA grants one on quantitative microbial risk assessment models for fresh produce (2022-2023) and a second on risk assessment of food additives and dietary exposure (2023-2024). I have also managed an EFSA procurement grant on risk assessment of alternative methods, sustainable methods, for the safe use and disposal of animal by-products.