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Lecturer Liliana ANCHIDIN-NOROCEL

Food engineering

  • EDUCATION AND TRAINING

    • Bachelor’s degree, Faculty of Food Engineering, “Ștefan cel Mare” University of Suceava (study program – Food control and expertise);
    • Master’s degree, Faculty of Food Engineering, Ștefan cel Mare University of Suceava (study program – Hygiene Management, Food Quality Control and Population Health Insurance);
    • PhD in Food Engineering, public support 09/27/2018, degree obtained through O.M. on 12/28/2018

  • PROFESSIONAL EXPERIENCE

    • 2021-Present, Lecturer at the Faculty of Medicine and Biological Sciences, “Ștefan cel Mare” University of Suceava.
    • 2019-2021, Lecturer at the Department of Health and Human Development within the Faculty of Physical Education and Sports, “Ștefan cel Mare” University of Suceava.
    • 2015-2019, Laborant – Faculty of Food Engineering, Ștefan cel Mare University of Suceava

  • DISCIPLINES TEACHED

    • Food toxicology,
    • Food hygiene and food safety
    • Food Technology / Gastrotechnics
    • Hygiene

  • RESEARCH AREAS

    • The research area is represented by the identification of the toxicity of some food compounds with an effect on the health of the population, aiming mainly at the development of biosensors for the determination of nickel, aluminum and copper ions.

  • RESEARCH PROJECTS

    • Project director – Research on the development of biosensors for the determination of nickel ions in food raw materials and food, code PN-III-P1.1-PD-2019-1111, Acronym SENZNi, contract no. 17/2020.
    • Scientific researcher in food control, 10.2020-12.2021, in the project Genome sequencing SARS-CoV-2 and phylogenetic analysis of circulating strains in Romania, contract 12Sol / 2020 of 18.06.202.
    • Researcher in food control 08.2020-08.2022 in the project Biodegradable and edible materials for the meat industry, products of major importance in the implementation of the concept of green economy, code PN-III-P2-2.1-PED2019-3863, MatCARN, contract 273PED / 2020.
    • Research Assistant 02.2028-09.2019, in the project – “Excellence in advanced research, leadership in innovation and patenting for the development of the university and the region” – EXCALIBUR, Institutional Development Project – Project to finance excellence in RDI, Program 1 – Development of the national system research and development, Subprogramme 1.2 – Institutional performance, National Plan for Research-Development and Innovation for the period 2015-2020 (PNCDI III).

  • PUBLICATIONS (SELECTION) Books:

    • Pădureţ Sergiu, Norocel Liliana, Amariei Sonia, Gutt Gheorghe, Evaluation of the texture characteristics of food products and raw materials, Iaşi, Editura Performantica, 92 p, ISBN- 978-606-685-501-3, 2017.
    • Norocel, Liliana, Researches and contributions regarding the realization of some biosensors for the coppery and happy scrapping of wines, Iaşi, Performantica Publishing House, 177 p, ISBN – 978-606-685-634-8, 2019.
    • Roxana Filip, Liliana Anchidin-Norocel, Roxana Gheorghiță, Hygiene; Practical Works Performantica Publishing House – Iaşi, 2021, ISBN 978-606-685-781-9; 137p.

  • Publications in journals with an impact factor

    • Amariei, S., Norocel, L., &Scripcă, L. A. (2020). An innovative method for preventing honey crystallization. Innovative Food Science & Emerging Technologies, 102481. – IF = 4,477. https://www.sciencedirect.com/science/article/pii/S1466856420304276
    • Gutt, G., Amariei, S. &Norocel, L. (2020). Study of Heavy Metals in Teas from Romanian Market. Journal of Chemistry, 71 (2), 156-160. https://doi.org/10.37358/RC.20.2.7909 – IF = 1.605.
    • Paduret, S., Norocel, L. (2020). Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea). Journal of Chemistry, 71 (4), 171-179. https://doi.org/10.37358/RC.20.4.8055 – IF = 1.605
    • Gheorghita (Puscaselu), R .; Amariei, S .; Norocel, L .; Gutt, G. New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries. Foods 2020, 9, 562. https://doi.org/10.3390/foods9050562, IF = 3,011
    • Norocel, L., & Pădureț, S. Evaluation Of Birch Sap (Betula Pendula) Quality During Storage, Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, ISSN 1582-540X, 2020, 217-226. SCSCC6, Volume 21, No. 2
    • Norocel, L .; Gutt, G. Screen-Printed Voltammetric Biosensors for the Determination of Copper in Wine. Sensors 2019, 19, 4618. IF = 3,031 https://www.mdpi.com/1424-8220/19/21/4618
    • Norocel, L., &Gutt, G. (2019). Development and performance testing of an electrochemical sensor for determination of iron ions in wine. Australian Journal of Grape and Wine Research, (25) 161-164. IF = 2,343 https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12375
    • Scripcă, L.A .; Norocel, L .; Amariei, S. Comparison of Physicochemical, Microbiological Properties and Bioactive Compounds Content of Grassland Honey and other Floral Origin Honeys. Molecules (2019), 24, 2932., IF = 3.060 https://www.mdpi.com/1420-3049/24/16/2932
    • Amariei S, Norocel L, Padureţ S, Gutt G., 2018, Effect of grape seed flour on the quality of summer salami. J Food Process Preserv. 2018; 42 (5) e13601. https://doi.org/10.1111/ jfpp.13601, Online ISSN: 1745-4549, IF: 1.51 http://onlinelibrary.wiley.com/doi/10.1111/jfpp.13601/epdf?r3_referer=wol&tracking_action=preview_click&show_checkout=1&purchase_referrer=authorservices.wiley.com&purchase_site_license=DENIED_PAY_PER_V
    • Norocel L., Gutt G., 2018, Method and electrochemical biosensor for detection of copper in wine, Revista de chimie, vol 69, (11), 3010-3012, 2018. IF = 1.412 http://www.revistadechimie.ro/pdf/11%20NOROCEL%2011%2018.pdf
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