Research Profile

Malco Cruz Romero

Biography

Dr. Malco Cruz‐Romero received a BSc in Food Industries (Agricultural National University La Molina, Lima, Peru in 1992), a degree of engineer in Food Industries (Agricultural National University La Molina, Lima, Peru, 1995), MSc in Food Technology (University College Cork, 2002) and a PhD in Food Technology (University College Cork, 2006). He was a lecturer at the National University “Santiago Antunez de Mayolo”, Huaraz, Peru and Agricultural National University “La Molina”, Lima, Peru from 1994‐2000 with teaching responsibility in Food Engineering and Food Technology. Dr. Cruz‐Romero is a Certified Food Scientist by the Institute of Food Technologists (USA) and He is active member of the Active and Intelligent Packaging Association. Currently, he is a senior research scientist at UCC who leads projects on novel processing technologies (e.g. High pressure treatment), development of smart packaging systems and nanotechnologies. A particular focus of my current research relates to nanotechnology focused on producing and utilizing metal and food‐derived nanoparticles for use in smart packaging materials and the use of nanoparticles in various food applications, e.g. marinades, sauces. Applications of polymer processing techniques to food systems and development/use of bio‐based plastics as alternatives to petroleum‐based plastics. Value added processing of muscle foods for quality, stability and performance. In addition, I have a strong scientific background in biochemical, physicochemical and microbiological quality aspects of muscle foods and shelf‐ life evaluation of foods.

Research Interests

My primary research interests relate to aspects of novel processing technologies (e.g. High pressure treatment), development of smart packaging systems and nanotechnologies. In particular, food packaging, microbiological and physicochemical changes of processed meat products, rheological and textural properties of foods, food quality enhancement, material science aspects of foods, particularly how process conditions, including novel processing technologies, affect structure and resulting properties. A particular focus of my current research relates to nanotechnology focused on producing and utilising metal and food-derived nanoparticles for use in smart packaging materials and the use of nanoparticles in various food applications, e.g. marinades, sauces. Applications of polymer processing techniques to food systems and development/use of bio-based plastics as alternatives to petroleum-based plastics. Value added processing of muscle foods for quality, stability and performance. In addition, I have a strong scientific background in biochemical, physicochemical and microbiological quality aspects of muscle foods and shelf- life evaluation of foods.

Publications

Book Chapters

 YearPublication
(2014)'Packaging systems and materials used for raw and cooked meat products with particular emphasis on the use of oxygen scavenging systems'
Cruz-Romero, M. and Kerry, J. (2014) 'Packaging systems and materials used for raw and cooked meat products with particular emphasis on the use of oxygen scavenging systems' In: Enda Cummins and James Lyng (eds). Emerging technologies in meat processing. Oxford: Wiley-Blackwell. [Details]
(2011)'Packaging of cooked meats and muscle-based, convenience-style processed foods'
Cruz-Romero, M. and Kerry, J.P. (2011) 'Packaging of cooked meats and muscle-based, convenience-style processed foods' In: Kerry, J.P. and Kerry, J.F (eds). Processed Meats: Improving Safety, Nutrition and Quality. Cambridge, England: Woodhead Publishing Ltd.. [Details]

Peer Reviewed Journals

 YearPublication
(2014)'The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages'
O’Flynn, C.C., Cruz-Romero, M.C., Troy, D.J., Mullen, A.M. and Kerry, J.P. (2014) 'The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages'. Meat Science, 96 :633-639 [Details]
(2014)'Application of silver nanodots for potential use in antimicrobial packaging applications'
Azlin-Hasim, S; Cruz-Romero, M.C; Ghoshal, T; Morris, M.A; Cummins, E; Kerry, J.P. (2014) 'Application of silver nanodots for potential use in antimicrobial packaging applications'. Innovative Food Science & Emerging Technologies, [DOI] [Details]
(2013)'Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films'
Molinaro, S., Cruz-Romero, M., Boaro, M., Sensidoni, A., Lagazio, C., Morris, M. and Kerry, J.P. (2013) 'Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films'. Journal of Food Engineering, 117 :113-123 [Details]
(2013)'Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications'
Cruz-Romero, M.C., Murphy, T., Morris, M., Cummins, E. and Kerry, J.P. (2013) 'Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications'. Food Control, 34 :393-397 [Details]
(2012)'Nanotechnologies in the food industry – recent developments, risks and regulation'
Cushen, M., Kerry, J.P., Morris, M., Cruz-Romero, M. and Cummins, E. (2012) 'Nanotechnologies in the food industry – recent developments, risks and regulation'. Trends In Food Science & Technology, 24 :30-46 [Details]
(2012)'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets'
Rodríguez, J.M., Cruz-Romero, M.C., O’Sullivan, M.G., García-López, M.I. and Kerry, J.P. (2012) 'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets'. Food Control, 25 :516-524 [Details]
(2008)'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage'
Cruz-Romero, M,Kelly, AL,Kerry, JP; (2008) 'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage'. Innovative Food Science & Emerging Technologies, 9 :441-447 [DOI] [Details]
(2004)'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassotrea gigas)'
Cruz-Romero, M., Smiddy, M., Hill, C., Kerry, J.P. and Kelly, A.L.; (2004) 'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassotrea gigas)'. Innovative Food Science and Emerging Technologies, 5 (*):161-169 [Details]
(2007)'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)'
Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2007) 'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)'. Innovative Food Sciences and Emerging Technologies, 8 :30-38 [Details]
(2007)'Effects of High-Pressure and Heat Treatments On Physical and Biochemical Characteristics of Oysters (Crassostrea Gigas)'
Cruz-Romero, M, Kelly, AL, Kerry, JP; (2007) 'Effects of High-Pressure and Heat Treatments On Physical and Biochemical Characteristics of Oysters (Crassostrea Gigas)'. Innovative Food Science & Emerging Technologies, 8 (1):30-38 [DOI] [Details]
(2014)'The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages'
O’Flynn, C.C., Cruz-Romero, M.C., Troy, D., Mullen A.M. and Kerry, J.P. (2014) 'The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages'. Meat Science, 96 :1266-1274 [Details]
(2005)'High pressure processing of shellfish and other seafood: a review'
Murchie, L., Cruz-Romero, M., Kerry, J.P., Linton, M., Matterson, M.F., Smiddy, M. and Kelly, A.L.; (2005) 'High pressure processing of shellfish and other seafood: a review'. Innovative Food Science and Emerging Technologies, 6 (*):257-270 [Details]
(2013)'Migration and exposure assessment of silver from a PVC composite'
Cushen, M., Kerry, J.P., Morris, M., Cruz-Romero, M. and Cummins, E. (2013) 'Migration and exposure assessment of silver from a PVC composite'. Food Chemistry, 139 :389-397 [Details]
(2011)'Carbon dioxide flavour taint in modified atmosphere packed beef steaks'
O'Sullivan, MG,Cruz-Romero, M,Kerry, JP (2011) 'Carbon dioxide flavour taint in modified atmosphere packed beef steaks'. LWT - Food Science and Technology, 44 :2193-2198 [DOI] [Details]
(2008)'Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)'
Cruz-Romero, M,Kelly, AL,Kerry, JP; (2008) 'Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)'. Journal of The Science of Food and Agriculture, 88 :2713-2723 [DOI] [Details]
(2008)'Crop-based biodegradable packaging and its environmental implications'
Cruz-Romero, M. and Kerry, J.P. (2008) 'Crop-based biodegradable packaging and its environmental implications'. Perspectives In Agriculture, Veterinary Science, Nutric, 3 (074):1-25 [Details]
(2008)'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)'
Cruz-Romero, M., Kerry, J.P. and Kelly, A.L. (2008) 'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)'. Innovative Food Science and Emerging Technologies, 9 :54-61 [Details]
(2008)'Changes In The Microbiological and Physicochemical Quality of High-Pressure-Treated Oysters (Crassostrea Gigas) During Chilled Storage'
Cruz-Romero, M, Kerry, JP, Kelly, AL; (2008) 'Changes In The Microbiological and Physicochemical Quality of High-Pressure-Treated Oysters (Crassostrea Gigas) During Chilled Storage'. Food Control, 19 (12):1139-1147 [DOI] [Details]
(2014)'Silver migration from nanosilver and a commercially available zeolite filler polyethylene composites to food simulants'
Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M. and Cummins E. (2014) 'Silver migration from nanosilver and a commercially available zeolite filler polyethylene composites to food simulants'. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 31 (6):1132-1140 [DOI] [Details]
(2014)'Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters'
Borchert, N.B., Cruz-Romero, M.C., Mahajan, P.V., Ren. M., Papkovsky, D.B. and Kerry, J.P. (2014) 'Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters'. Food Packaging and Shelf Life, 2 :17-29   [DOI] [Details]
(2014)'Antimicrobial and Antioxidant Activities of Commercially Available Essential Oils and Their Oleoresins'
Rodríguez-Calleja, J.M., Cruz-Romero, M.C., García-López, M.L. and Kerry J.P. (2014) 'Antimicrobial and Antioxidant Activities of Commercially Available Essential Oils and Their Oleoresins'. Research & Reviews: Journal of Herbal Science, 3 (3):1-11   [Details]
(2014)'Evaluation and Simulation of Silver and Copper Nanoparticle Migration from Polyethylene Nanocomposites to Food and an Associated Exposure Assessment'
Cushen, M,Kerry, J,Morris, M,Cruz-Romero, M,Cummins, E (2014) 'Evaluation and Simulation of Silver and Copper Nanoparticle Migration from Polyethylene Nanocomposites to Food and an Associated Exposure Assessment'. Journal of Agricultural and Food Chemistry, 62 :1403-1411 [DOI] [Details]
(2004)'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (< i> Crassostrea gigas)'
Cruz-Romero, M and Smiddy, M and Hill, C and Kerry, JP and Kelly, AL (2004) 'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (< i> Crassostrea gigas)'. Innovative Food Science & Emerging Technologies, 5 (2):161-169 [Details]
(2014)'Silver migration from nanosilver and a commercially available zeolite filler polyethylene composites to food simulants'
Cushen, M,Kerry, J,Morris, M,Cruz-Romero, M,Cummins, E (2014) 'Silver migration from nanosilver and a commercially available zeolite filler polyethylene composites to food simulants'. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 31 :1132-1140 [DOI] [Details]
(2014)'Evaluation and simulation of silver and copper nanoparticle migration from polyethylene nanocomposites to food and an associated exposure assessment'
Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M. and Cummins, E. (2014) 'Evaluation and simulation of silver and copper nanoparticle migration from polyethylene nanocomposites to food and an associated exposure assessment'. Journal of Agricultural and Food Chemistry, 62 :1403-1411 [Details]

Conference Publications

 YearPublication
(2005)35th Annual Research conference Food, Nutrition & Consumer Sciences
Cruz-Romero, M., Kerry, J.P. and Kelly, A.L. (2005) Microbiological and biochemical changes in high pressure treated oysters (Crassostrea gigas) stored aerobically or under modified atmosphere packaging 35th Annual Research conference Food, Nutrition & Consumer Sciences Cork, Ireland, , 01-SEP-05 - 02-SEP-05 , pp.7-9 [Details]
(2004)Proceedings of the 34th Annual Food Science and Technology Research Conference
Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L (2004) Changes in the microbiological and physicochemical quality of high pressure treated oysters (Crassostrea gigas) during chilled storage Proceedings of the 34th Annual Food Science and Technology Research Conference Cork, Ireland, , 16-SEP-04 - 17-SEP-04 , pp.13-14 [Details]
(2013)EUROFOODCHEM XVII
Cruz-Romero, M., Hadbi, P-M. and Kerry J.P. (2013) Effects of high-pressure treatment and different cooking methods on the physicochemical characteristics of marinated chicken . In: KOKSEL, H eds. EUROFOODCHEM XVII Turkey, , 07-MAY-13 - 10-MAY-13 , pp.398-398 [Details]
(2013)EUROFOODCHEM XVII
Cruz-Romero, M., Lechenet, H., Cushen, M., Morris, M., Cummins, E and Kerry J.P. (2013) Effects of particle size of silver nanoparticles in their antimicrobial properties . In: Hamit Koksel eds. EUROFOODCHEM XVII Turkey, , 07-MAY-13 - 10-MAY-13 , pp.609-609 [Details]

Thesis/Dissertation

 YearPublication
(2006)Effects of high-pressure processing on the composition, safety, quality and shelf-life of oysters.
Cruz-Romero, M.C. (2006) Effects of high-pressure processing on the composition, safety, quality and shelf-life of oysters. Thesis/Dissertation [Details]
(1996)Manufacture of red Vinegar from Prickly-pear-fruit (Opuntia ficus indica) purple variety.
Cruz-Romero, M. and Hatta-Sakoda, B. (1996) Manufacture of red Vinegar from Prickly-pear-fruit (Opuntia ficus indica) purple variety. Thesis/Dissertation [Details]
(2002)High pressure technology: Applications in oyster processing.
Cruz-Romero, M., Kelly, A. and Kerry, J. P. (2002) High pressure technology: Applications in oyster processing. Thesis/Dissertation [Details]

Professional Activities

Honours and Awards

 YearTitleAwarding Body
2013Certified Food Scientist Institute of Food Technologist (USA)

Professional Associations

 AssociationFunctionFrom / To
Institute of Food Technologist (USA) Professional member01-JAN-92 /
Peruvian College of Engineers Fellow01-DEC-06 /
Active and Intelligent Packaging Industry Association (AIPIA) Member01-JUL-13 /

Patents

 Patent NumberTitleInventorGranted
EP2679516 A1An antimicrobial food package Morris, M., Kerry, J., Cruz-Romero, M., Cummins, E.29-JUN-12

Conference Contributions

 YearPublication
(2003)33rd Annual Food Science and Technology Research Conference,
Cruz-Romero, M., Smiddy, M. and Kerry, J.P.; (2003) Effects of thermal pasteurisation of high pressure processing on the characteristics of oysters (Crassostrea gigas). [Poster Presentation], 33rd Annual Food Science and Technology Research Conference, UCC,Cork , 11-SEP-03 - 12-SEP-03. [Details]
(2005)35th Research conference Food, Nutrition & Consumer Sciences,
Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L. (2005) Microbiological and biochemical changes in high pressure treated oysters (Crassostrea gigas) stored aerobically or under modified atmosphere packaging. [Oral Presentation], 35th Research conference Food, Nutrition & Consumer Sciences, University College Cork, Ireland , 01-SEP-05 - 02-SEP-05. [Details]
(2002)32nd Annual Food Science and Technology Research Conference,
Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L.; (2002) Effects of high pressure on appearance and biochemical characteristics of oysters (Crassostrea gigas). [Oral Presentation], 32nd Annual Food Science and Technology Research Conference, UCC,Cork , 12-SEP-02 - 13-SEP-02. [Details]
(2002)32nd Annual Food Science and Technology Research Conference,
Smiddy, M., Cruz-Romero, M., Kerry, J.P., Hill, C. and Kelly, A.L.; (2002) High pressure-induced inactivation of Vibrio mimicus in oysters. [Oral Presentation], 32nd Annual Food Science and Technology Research Conference, UCC, Cork , 12-SEP-02 - 13-SEP-02. [Details]
(2004)Workshop for industry on ‘High pressure processing of shellfish to increase quality and safety’,
Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L. (2004) Comparison of effects of high-pressure processing and pasteurization on quality and shelf life of in-shell oysters. [Oral Presentation], Workshop for industry on ‘High pressure processing of shellfish to increase quality and safety’, University College Cork, Ireland , 09-JUN-04 - 09-JUN-04. [Details]
(2014)8th International Conference on High Pressure Bioscience and Biotechnology,
Molinaro, S., Cruz-Romero, M., and Kerry, J.. (2014) The use of a combination of high pressure and mild heating treatment to improve barrier properties of gelatin-based packaging films. [Poster Presentation], 8th International Conference on High Pressure Bioscience and Biotechnology, Nantes, France , 15-JUL-14 - 18-JUL-14. [Details]
(2011)The 40th Annual UCC Food Research Conference,
Cushen, M., Cummins, E., Kerry, J., Morris, M., Cruz-Romero, M. and Burke, A. (2011) Nanoparticle migration and exposure assessment from food packaging. [Poster Presentation], The 40th Annual UCC Food Research Conference, Cork, Ireland , 31-MAR-11 - 01-APR-11. [Details]
(2010)EFFoST Annual Conference: Food and Health,
Rodriguez-Calleja, J.M., Cruz-Romero, M., O’Sullivan, M.G. and Kerry, J.P. (2010) High-pressure based hurdle strategy to increase the shelf-life of fresh chicken breast fillets. [Poster Presentation], EFFoST Annual Conference: Food and Health, Dublin, Ireland , 10-NOV-10 - 12-NOV-10. [Details]
(2010)1st International Congress on Food Technology,
Cruz-Romero, M., Erdílal, R., Mullen A.M. and Kerry JP. (2010) Effects of a combination of high-pressure and mild heat treatment on the microbiological and physicochemical quality of a convenience chicken meal during chilled storage. [Poster Presentation], 1st International Congress on Food Technology, Antalya, Turkey , 03-NOV-10 - 06-NOV-10. [Details]
(2007)37th Annual Food Science and Technology Research Conference,
Forde, E.E, Cruz-Romero, M. and Kerry, J.P. (2007) Effects of high-pressure treatment on meat and ready meal sauces. [Poster Presentation], 37th Annual Food Science and Technology Research Conference, Cork, Ireland , 06-SEP-07 - 06-SEP-07. [Details]
(2013)EURONANOFORUM 2013,
Cruz-Romero, M., Lechenet, H., Cushen, M., Morris, M., Cummins, E and Kerry J.P. (2013) Impact of nanoparticle size on the antimicrobial effects exerted on a selected panel of gram positive and gram negative bacteria using silver as the metal source. [Poster Presentation], EURONANOFORUM 2013, Dublin , 18-JUN-13 - 20-JUN-13. [Details]
(2014)8th International Conference on High Pressure Bioscience and Biotechnology,
Cruz-Romero, M.C., R. Erdilal, C. Legrand and Kerry, J.P. (2014) Application of high-pressure processing technologies to improve the shelf-life stability and physicochemical properties of seafood chowder. [Oral Presentation], 8th International Conference on High Pressure Bioscience and Biotechnology, Nantes, FRance , 15-JUL-14 - 18-JUL-14. [Details]
(2008)XVI congreso nacional de microbiología de los alimentos,
Rodríguez-Calleja, J.M., Cruz-Romero, M., García López, M.L., Kerry, J.P. (2008) Actividad antimicrobiana in vitro de cuatro aceites esenciales y sus oleorresinas de uso comercial. [Oral Presentation], XVI congreso nacional de microbiología de los alimentos, Cordoba, Spain , 14-SEP-08 - 17-SEP-08. [Details]
(2014)8th International Conference on High Pressure Bioscience and Biotechnology,
Cruz-Romero, M., Forde, E.E., Mullen, A.M. and Kerry, J.P. (2014) A combination of high-pressure and mild heat treatment effects of on the quality and safety of pork meat during refrigerated storage. [Poster Presentation], 8th International Conference on High Pressure Bioscience and Biotechnology, Nantes, France , 15-JUL-14 - 18-JUL-14. [Details]
(2004)34th Annual Food Science and Technology Research Conference,
Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L.; (2004) Changes in the microbiological and physicochemical quality of high pressure treated oysters (Crassostrea gigas) during chilled storage. [Oral Presentation], 34th Annual Food Science and Technology Research Conference, UCC,Cork , 16-SEP-04 - 17-SEP-04. [Details]
(2003)'Pressure to Succeed',
Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L.; (2003) Effects of high pressure on appearance and physicochemical characteristics of oysters (Crassostrea gigas). [Oral Presentation], 'Pressure to Succeed', Tullamore Court Hotel, Tullamore, Co. Offaly , 09-APR-03 - 09-APR-03. [Details]
(2010)55th Atlantic Fisheries Technology Conference,
Cruz-Romero, M.C., R. Erdilal, C. Legrand and Kerry, J.P. (2010) The use of high pressure treatment for increasing the shelf-life of seafood-based chowder. [Oral Presentation], 55th Atlantic Fisheries Technology Conference, St. John's, Newfoundland and Labrador, Newfoundland, Canada , 07-SEP-10 - 10-SEP-10. [Details]
(2012)2nd international meeting on materials/bioproduct interactions (MATBIM),
Molinaro, S., Cruz-Romero, M., Sensidoni, A., and Kerry, J. (2012) Effects of nanoclays type and polymer purity on barrier and thermal properties of bio-sourced packaging films. [Oral Presentation], 2nd international meeting on materials/bioproduct interactions (MATBIM), Dijon, France , 22-APR-12 - 25-APR-12. [Details]
(2010)67th RELAY workshop ”Ready, steady, cooked-reduced salt, natural ingredients and high pressure processed ready meals,
Cruz Romero, M.C. (2010) The use of high pressure treatment to increase the shelf-life of convenience meals. [Oral Presentation], 67th RELAY workshop ”Ready, steady, cooked-reduced salt, natural ingredients and high pressure processed ready meals, Dublin, Ireland , 28-APR-10 - 28-APR-10. [Details]
(2012)2nd international meeting on materials/bioproduct interactions (MATBIM),
Molinaro, S., Cruz-Romero, M., Sensidoni, A., and Kerry, J.. (2012) Effects of nanoclays type and polymer purity on structural and mechanical properties of bio-sourced packaging films. [Poster Presentation], 2nd international meeting on materials/bioproduct interactions (MATBIM), Dijon, France , 22-APR-12 - 25-APR-12. [Details]
(2012)2nd international meeting on materials/bioproduct interactions (MATBIM),
Molinaro, S., Cruz-Romero, M., Sensidoni, A., and Kerry, J (2012) Effects of high-pressure treatment on structural and mechanical properties of bio-sourced packaging films. [Poster Presentation], 2nd international meeting on materials/bioproduct interactions (MATBIM), Dijon, France , 22-APR-12 - 25-APR-12. [Details]
(2012)2nd international meeting on materials/bioproduct interactions (MATBIM),
Cruz-Romero, M., Murphy, T. and Kerry, J. (2012) Antimicrobial activity of nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications. [Poster Presentation], 2nd international meeting on materials/bioproduct interactions (MATBIM), Dijon, France , 22-APR-12 - 25-APR-12. [Details]
(2009)39th Annual Research Conference Food, Nutrition & Consumer Sciences,
Forde E.E., Cruz-Romero M., Mullen A.M. and Kerry JP. (2009) Effects of a combination of high-pressure and mild heat treatment on the microbiological and physicochemical quality of pork meat during chilled storage. [Poster Presentation], 39th Annual Research Conference Food, Nutrition & Consumer Sciences, Cork, Ireland , 03-SEP-09 - 04-SEP-09. [Details]
(2008)38th Annual Research Conference Food, Nutrition & Consumer Sciences,
Forde, E.E., Cruz-Romero, M.C. and Kerry, J.P. (2008) Changes in the microbiological and physicochemical quality of high-pressure-treated chicken muscle during chilled storage. [Poster Presentation], 38th Annual Research Conference Food, Nutrition & Consumer Sciences, Cork, Ireland , 04-SEP-08 - 04-SEP-08. [Details]
(2006)36th Annual Research conference Food, Nutrition & Consumer Sciences,
Cruz-Romero, M., Kelly, A.L. and Kerry, J.P (2006) Enzymatic activity and microbiological and biochemical changes in high-pressure-treated oysters during refrigerated storage in various packaging systems. [Poster Presentation], 36th Annual Research conference Food, Nutrition & Consumer Sciences, Cork, Ireland , 14-SEP-06 - 14-SEP-05. [Details]
(2002)32nd Annual Food Science and Technology Research Conference,
Smiddy, M., Cruz-Romero, M., Kerry, J.P., Hill, C. and Kelly, A.L. (2002) High pressure-induced inactivation of Vibrio mimicus in oysters. [Poster Presentation], 32nd Annual Food Science and Technology Research Conference, Cork, Ireland , 12-SEP-02 - 13-SEP-02. [Details]
(2000)ICEF8, International Conference on Engineering and Food,
Quispe-Ramirez, A.A. and Cruz-Romero, M.C. (2000) Rheological Behavior of camu-camu (Myrciaria dubia) Juice affected by temperature. [Poster Presentation], ICEF8, International Conference on Engineering and Food, Puebla, Mexico , 09-APR-00 - 13-APR-00. [Details]
(2013)EURONANOFORUM 2013,
Azlin-Hasim, S., Cruz-Romero, M., Ghoshal, T., Morris, M., Cummins, E. and Kerry J.P. (2013) The antimicrobial activity of silver nanodots with potential use in smart packaging applications. [Poster Presentation], EURONANOFORUM 2013, Dublin , 18-JUN-13 - 20-JUN-13. [Details]
(2003)'Pressure to Succeed',
Smiddy, M., O’Gorman, L., Cruz-Romero, M., Kerry, J.P., Hill, C. and Kelly, A.L.; (2003) High pressure-induced inactivation of micro-organisms in oysters. [Oral Presentation], 'Pressure to Succeed', Tullamore Court Hotel, Tullamore, Co. Offaly , 09-APR-03 - 09-APR-03. [Details]

Committees

 CommitteeFunctionFrom / To
2nd international meeting on materials/bioproduct interactions (MATBIM) Session Chair (Session 4: Consumer and environment safety)2012 / 2012

Education

 YearInstitutionQualificationSubject
2006School of Food and Nutritional Sciences (Food Technology), University College Cork, Ireland PHDFood Science and Technology
1992Faculty of Food Science and Technology; Universidad Nacional Agraria La Molina, Lima, Peru. BSCFood Industries
1996Faculty of Food Science and Technology. Universidad Nacional Agraria La Molina. Lima, Peru Engineer of Food TechnologyFood Industries
2002Department of Food Science, Food Technology and Nutrition (Food Technology), University College Cork, Ireland. MScFood Science and Technology

Languages

 LanguageReadingWritingSpeaking
Spanish FluentFluentFluent

Journal Activities

 JournalRoleTo / From
Food Control Referee-
J Aquat Food Prod T Referee-
Meat Science Referee-
Journal Of The Science Of Food And Agriculture Referee-

Research Information

Internal Collaborators

 NameInstituteCountry
Dmitri Papkovsky Department of BiochemistryIRELAND
Prof. Mick Morris Department of ChemistryIRELAND

External Collaborators

 NameOrganisation/ InstitutionCountry
Enda Cummins UCDIRELAND
Dr. Geraldine Duffy Teagasc Food Research Centre AshtownIRELAND

Contact details

  • Malco Cruz Romero
    Research Support Officer
  • m.cruz@ucc.ie
  • School of Food & Nutritional Sciences
    Room 042 (FSB)
    School of Food & Nutritional Sciences
    University College Cork
    Cork
  • +353-21-490-3544

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School of Biological, Earth and Environmental Sciences

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