Moreira, Rosana

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Rosana G. Moreira

Rosana G. Moreira
Professor & Assistant Department Head
Texas AgriLife Research
Department of Biological and Agricultural Engineering
310 Scoates Hall -77843-2117
Phone: 979-847-8794
Fax: 979-845-3932
Email: rmoreira@tamu.edu
Website: http://moreira.tamu.edu/RosanaMoreira/RGMoreira.html

Born in Sorocaba, Brazil, Dr. Moreira’s teaching and research focus on modeling and control of food processes with an emphasis on frying, extrusion, drying and irradiation. Specific topics include dose calculation using Monte Carlo methods, dosimetry validation, non-thermal processes for fresh and fresh-cut produce, and improvement and mathematical modeling of vacuum frying for development of healthy snacks. Dr. Moreira has published over 90 articles in professional journals, created over 130 posters and technical presentations, written ten book chapters, and two books.

Education

BS
Agricultural Engineering
University of Campinas – Brazil
1980

MS
Agricultural Engineering
Michigan State University
1983

PhD
Agricultural Engineering
Michigan State University
1989

Employment History

Texas A&M University
Professor
2002-present

Texas A&M University
Assistant Department Head
2007-present

Texas A&M University
Associate Professor
1998-2002

Texas A&M University
Assistant Professor
1993-1998

Affiliations

  • IFT, ASABE, Texas Radiation Board


Selected Publications

  • Granda, C. and R. G. Moreira, .2005. Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering. 28: 478-493.
  • Granda, C., R. G. Moreira, and E. Castell-Perez.2005. Effect of raw potato composition on acrylamide formation in potato chips. Journal of Food Science. 70(9):E519-525.
  • Kim, J., R. G. Moreira, R.* Rivadeneira, and E. Castell-Perez. 2005. Monte Carlo based Food Irradiation Simulator. J. Food Processing Engineering. 29 (1):72- 88.
  • Kim, J.*, R*. G. Rivadeneira, E. Castell-Perez, and R. G. Moreira. 2006. Development and validation of a methodology for dose calculation in electron beam irradiation of complex-shaped foods. Journal of Food Engineering, 74:359-369.
  • Moreno, M., E. Castell-Perez, C. Gomes, P. Da Silva, and R. G. Moreira. 2006. The Effects of Electron Beam Irradiation on Physical, Textural and Microstructural Properties of Tommy Atkins Mangoes (Mangifera indica L.). Journal of Food Science 71(2), E80-E86.
  • Rodriguez, O., E. Castell-Perez, N. Ekpanyaskun*, R. G. Moreira, and A. Castillo. 2006. Surrogates for Validation of Electron Beam Irradiation of Foods. International Journal of Food Microbiology, 110(2), 117-122.
  • Han J., E. Castell-Perez, and R. G. Moreira. 2006. The Influence of Electron Beam Irradiation on the Effectiveness of Trans-cinnamaldehyde Coated LDPE/ polyamide Films. Journal of Food Science, 71(5), E245-E251.
  • Gomes, C., P. Da Silva, E. Castell-Perez, and R. G. Moreira. 2006. Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. Journal of Food Science, 71(7), E327-336.
  • Bueso, F., R. Waniska, R. G. Moreira, K. Seetharaman, and L. Rooney. 2006. Effect of temperature on Texture of Corn Tortillas with and without Antistaling Agents. Cereal Chemistry. 83(4): 348-353.
  • Rivadeneira, R., R. G. Moreira, J. Kim, and E. Castell-Perez. 2007. Dose Mapping of Complex-Shaped Foods using Electron-Beam Accelerators. Food Control. 18:1223-1234.
  • Rodriguez, O., E. Castell-Perez, and R.G. Moreira. 2007. Effect of sugar content and storage temperature on the survival and recovery of irradiated Escherichia coli K-12-MG1655. Lebensmittel-Wissenschaft und-Technologie/Food Science and Technology. 40:690-696.
  • Han J., E. Castell-Perez, and R. G. Moreira. 2007. The influence of electron beam irradiation of antimicrobial-coated LDPE/polyamide films on antimicrobial activity and film properties. LWT – In-press – 40:1545-1554. 73.
  • Rivadeneira, R., R. G. Moreira, J.* Kim, and E. Castell-Perez. 2007. A 3-D Dosimeter for Complex-Shaped Foods using Electron-Beam Irradiation. Transactions of ASABE. 50(5): 1751-1758.
  • Moreno, M., E. Castell-Perez, C. Gomes, P. Da Silva, J. Kim, and R. G. Moreira. 2007. Optimizing Electron Beam Irradiation of Tommy Atkins Mangoes (Mangifera indica L.). Journal of Food Process Engineering 31(2), 120-134.
  • Moreno, M., E. Castell-Perez, C. Gomes, P. Da Silva, and R. G. Moreira. 2007. Quality of Electron Beam Irradiation of Blueberries (Vaccinium corymbosum L.) at Medium Dose Levels (1.0–3.2 kGy). LWT – 40: 1123-1132.
  • Kim, J., R. G. Moreira, Y. Huang, and E. Castell-Perez. 2007. 3-D dose distributions for Optimum Radiation treatment Planning of Complex Foods. Journal of Food Engineering, 79: 312-321.
  • Moreno, M., E. Castell-Perez, C. Gomes, P. Da Silva, J. Kim, and R. G. Moreira. 2008. Treatment of Cultivated Highbush Blueberries (Vaccinium corymbosum L.) with Electrom Beam Irradiation: Dosimetery and Product Quality. Journal of Food Process Engineering. 31: 155-172.
  • Huang, Y., J. Kim, R. G. Moreira, and E. Castell-Perez. 2008. A Web-Based Information System for MNCP Simulation of Irradiation of Complex-Shaped Foods. Applied Engineering in Agriculture. 24: 233-242.
  • Gomes, C., R. G. Moreira, E. Castell-Perez, J. Kim, and P. Da Silva, A. Castillo.. 2008. Effects of low-dose electron beam irradiation on quality and safety of Ready-to-Eat Spinach Leaves (Spinacea oleracea). Journal of Food Science. 73: 95-102.
  • Kim, J., R. G. Moreira, and E. Castell-Perez. 2008. Validation of Irradiation of Broccoli with a 10 MeV Electron Beam Accelerator. Journal of Food Engineering. 4: 595-603.
  • Gomes, C., P. Da Silva, E. Chimbombi, E. Castell-Perez, and R. G. Moreira. 2008. Effects of low-dose electron beam irradiation and storage on quality of broccoli heads (Brassica oleracea L. var Italica). LWT. 10: 1828-1833.
  • Han, J., E. Castell-Perez, and R. G. Moreira. 2008. Effect of Food Characteristics, Storage Conditions, and Electron Beam Irradiation on Active Agent Release from Polyamide-Coated LDPE Films. Journal of Food Science – 73: 37-43.
  • Da Silva, P. and R. G. Moreira. 2008. Vacuum Frying of High-Quality Fruit and Vegetable- Based Snacks. LWT. 10: 1758-1767.
  • Da Silva, P., R. G. Moreira, and C. Gomes. 2009. Effect of a De-Oiling Mechanism to Process High-Quality Vacuum Fried Potato Chips. Journal of Food Engineering. 92: 297–304.
  • Nunes, Y. and R. G. Moreira. 2009. Effect of Osmotic Dehydration and Vacuum-Frying Parameters to Produce High-Quality Mango Chips. Journal of Food Science. 74(7): E355- E362.
  • Gomes, C., P. Da Silva, R. G. Moreira, E. Castell-Perez, A. Ellis, M. Pendleton. 2009. Understanding E. coli internalization in lettuce leaves for optimization of irradiation treatment. International Journal of Microbiology. 135: 238–247.
  • Moreira, R. G., N. Ekpanyaskun, and L. A. Braby. 2010. Theoretical Approach for the Calculation of Radiation D10-value. Journal of Food Process Engineering. 33(s1): 314-340.
  • Kim, J., R. G. Moreira, E. Castell-Perez. 2010. Simulation of pathogen inactivation in whole and fresh-cut cantaloupe (Cucumis melo) using electron beam treatment. Journal of Food Engineering. 97(3): 425-433.