Dr. Rosana G. Moreira is a Professor and Assistant Department Head in the Department of Biological and Agricultural Engineering at Texas A&M University. She became a member of the executive committee of the Center for Food Safety in 2011 and is serving a three-year term.
She received her bachelor of science in agricultural engineering from the University of Campinas (UNICAMP), Brazil and her master’s degree and doctorate in agricultural engineering, specializing in food engineering, from Michigan State University.
In the last 20 years, Dr. Moreira has taught undergraduate and graduate level classes in such topics as heat and mass transfer, unit operations in food processing, and food irradiation. Her research topics are related to modeling the heat and mass transfer mechanisms during processing of biological materials. She has conducted research on deep-fat frying, food dehydration, grain drying, and twin-screw food extrusion. In the last 10 years, Dr. Moreira has been working in the area of food irradiation, specifically on dosimetry as it applies to the use of e-beam technology to treat fruits and vegetables.
Dr. Moreira has advised 25 M.S. and 10 Ph.D. students and supervised 3 postdoctoral fellows. She has obtained more than $ 3,000,000 in funded grants. She has more than 100 peer-review publications, 14 book-chapters and is the author of two books. She also has one patent (Biochemical characterization of meat texture). In 2011, Dr. Moreira was recognized as the Hans Merensky Fellow (South Africa) for food irradiation. She is an active member of the Division of Food Engineering of the Institute of Food Technologists. Dr. Moreira is the co-Editor of the Journal of Food processing Engineering.
Rosana G. Moreira, Ph.D., P.E.
Professor of Food Engineering
AgriLife Research Faculty Fellow
Dwight Look College of Engineering Research Fellow
Department of Biological and Agricultural Engineering
Texas A&M University
Room 310 Scoates Hall