Ruben O Morawicki (he/him)

Test Administrator/Proctor for the Food Safety Manager Certification Examination
National Registry of Food Safety Professionals

Seafood HACCP Basic Course
Seafood HACCP Alliance, the Association of Food and Drug Officials (AFDO) and CASA

Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals

MVP Mentor – Culinary Academics, Nutrition & Science
College of Food Innovation and Technology

Pulling Steaks From Thin Air (Magazine)
Neo.Life
2022
https://proto.life/2022/06/pulling-steaks-out-of-thin-air/

International Association for Food Protection

Institute of Food Technologists

Institute for Thermal Processing Specialists

Morawicki, R.
Energy and greenhouse gases footprint of food processing
Elsevier
Third Edition

Morawicki, R.
Food Recalls: An Unnecessary and Preventable Factor of Food Waste
Food Systems Journal
14
1

Ricchie Rose, H. & Morawicki, R.
Comparison of the energy consumption of five tabletop electric cooking appliances
Energy Efficiency
16
101

Fuller, R. & Hettiarachchy, N. & O’bryan, C. & Owens, C. & Morawicki, R.
Efficacy of Selected Powdered Floor Treatments against Salmonella, Escherichia coli, and Listeria Monocytogenes on Polyurethane-Concrete Flooring Material Carriers
Journal of Food Protection
85
5
871-878

Diaz, D. & Morawicki, R.
Lactic fermentation of grain sorghum: effect of variety and pretreatment on the production of lactic acid and biomass
Journal of Food Science and Technology
59
3
1221-1229

Díaz González, D. & Morawicki, R. & Mauromoustakos, A.
Effect of nixtamalization treatment of three varieties of grain sorghum on the reduction of total phenolics and their subsequent enzymatic hydrolysis
Journal of Food Processing and Preservation
43
9

Morawicki, R.
COOKING TECHNOLOGIES
Annual Review of Heat Transfer
21
245-265

Day, C. & Morawicki, R.
Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility
Journal of Food Quality
2018
1-8

Akoetey, W. & Morawicki, R.
The effect of adaptation of Lactobacillus amylovorus to increasing concentrations of sweet potato starch on the production of lactic acid for its potential use in the treatment of cannery waste
Journal of Environmental Science and Health, Part B
53
12
802-809

Luján-Rhenals, D. & Morawicki, R. & Shi, Z. & Ricke, S.
Quantification of nitrogen in the liquid fraction and in vitro assessment of lysine bioavailability in the solid fraction of soybean meal hydrolysates
Journal of Environmental Science and Health, Part B
53
1
12-17

Morawicki, R.
Sampling and Sample Preparation
Springer International Publishing
61-75

Akoetey, W. & Britain, M. & Morawicki, R.
Potential use of byproducts from cultivation and processing of sweet potatoes
Ciência Rural
47
5

Abutheraa, R. & Hettiarachchy, N. & Kumar-Phillips, G. & Horax, R. & Chen, P. & Morawicki, R. & Kwon, Y.
Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties
Journal of Food Science
82
3
731-737

Luján-Rhenals, D. & Morawicki, R.
Production of Fermentable Sugars and a High Protein Meal by Dilute Acid Hydrolysis of Soybean Meal at High Temperatures
BioResources
11
4

Luján-Rhenals, D. & Morawicki, R. & Gbur, E. & Ricke, S.
Fermentation of Soybean Meal Hydrolyzates withSaccharomyces cerevisiaeandZymomonas mobilisfor Ethanol Production
Journal of Food Science
80
7
E1512-E1518

Morawicki, R. & Hager, T.
Energy and Greenhouse Gases Footprint of Food Processing
Elsevier
82-99

Lujan-Rhenals, D. & Morawicki, R. & Ricke, S.
Tolerance ofS. cerevisiaeandZ. mobilisto inhibitors produced during dilute acid hydrolysis of soybean meal
Journal of Environmental Science and Health, Part B
49
4
305-311

Luján-Rhenals, D. & Morawicki, R. & Mendez-Montealvo, G. & Wang, Y.
Production of a high-protein meal and fermentable sugars from defatted soybean meal, a co-product of the soybean oil industry
International Journal of Food Science & Technology
49
3
904-910

Pagana, I. & Morawicki, R. & Hager, T.
Lactic acid production using waste generated from sweet potato processing
International Journal of Food Science & Technology
49
2
641-649

Hager, T. & Morawicki, R.
Energy consumption during cooking in the residential sector of developed nations: A review
Food Policy
40
54-63

Altheide, M. & Morawicki, R. & Hager, T.
Impact of milling and water-to-rice ratio on cooked rice and wastewater properties
Food Science and Technology International
18
3
291-298

Espinoza, A. & Morawicki, R.
Effect of Additives on Subcritical Water Hydrolysis of Whey Protein Isolate
Journal of Agricultural and Food Chemistry
60
20
5250-5256

Morawicki, R.
Handbook of Sustainability for the Food Sciences
Wiley

Espinoza, A. & Morawicki, R. & Hager, T.
Hydrolysis of Whey Protein Isolate Using Subcritical Water
Journal of Food Science
77
1
C20-C26

Morawicki, R. & Schmalko, M.
Prediction of out-of-container pasteurization of pickled cucumbers using the finite-difference method
Journal of Food Engineering
107
3-4
289-295

Morawicki, R.
Sampling and Sample Preparation
Springer US
69-81

Nchienzia, H. & Morawicki, R. & Gadang, V.
Enzymatic hydrolysis of poultry meal with endo- and exopeptidases
Poultry Science
89
10
2273-2280

Morawicki, R.
Sustainable Model for Food Production
CRC Press
1-5

Mozzoni, L. & Chen, P. & Morawicki, R. & Hettiarachchy, N. & Brye, K. & Mauromoustakos, A.
Quality attributes of vegetable soybean as a function of boiling time and condition
International Journal of Food Science & Technology
44
11
2089-2099

Mozzoni, L. & Morawicki, R. & Chen, P.
Canning of vegetable soybean: procedures and quality evaluations
International Journal of Food Science & Technology
44
6
1125-1130

MORAWICKI, R. & SIEBENMORGEN, T. & CHO, M.
STUDY OF SOLIDS LEACHED DURING RICE COOKING USING THE TRANSMITTANCE AT 650 NM
Journal of Food Quality
32
3
398-409

Cho, M. & Morawicki, R. & Guerra, C.
Ability of Near-Infrared Spectroscopy to Predict Solid Loss, Volumetric Expansion, and Water Uptake of Cooked Rice
Cereal Chemistry Journal
86
1
113-116

Morawicki, R. & Beelman, R.
Study of the Biosynthesis of 1-Octen-3-ol Using a Crude Homogenate of Agaricus bisporus in a Bioreactor
Journal of Food Science
73
3
C135-C139

Morawicki, R. & Beelman, R. & Peterson, D.
Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus
Journal of Food Science
70
8
c490-c494

Morawicki, R. & Beelman, R. & Petreson, D. & Demirci, A.
Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans -8-decenoic Acid Using a Crude Homogenate ofAgaricus bisporus:Reaction Scale Up
Journal of Food Science
70
5
E367-E371

Morawicki, R. & Beelman, R. & Peterson, D. & Ziegler, G.
Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus
Process Biochemistry
40
1
131-137

The Role of Food in the Rising Rates of Diabetes and Metabolic Disease
Lecture
Osher Lifelong Learning Institute (OLLI) – URI chapter
University of Rhode Island
Kingston
RI
United States

“Eat Less and Exercise More.” It Just Doesn’t Work
Lecture
JWU University Scholarship and Best Practices
Johnson and Wales Univeristy
Friedman 243
Providence
RI

FDA Preventive Controls for Human Food Certification Training
Co-taught a 20-hour workshop with two other instructors. I got paid for my time, so no UCAR points were claimed
Food Safety Modernization Act Training
University of Rhode Island
Cuisinart Center of Culinary Excellence
Providence
RI
United States

HACCP Basics
Lecture
FIT Symposium
JWU
Cuisinart Center for Culinary Excellence, Room 211

Optimization of the Hot-Fill-Hold Method for Pasteurizing Glass Containers Filled with an Acid or Acidified Viscous Product
Poster
International Congress of Engineering and Food
International Association for Engineering and Food (IAEF) with support from the SFGP (Société Française de Génie des Procédés), CNRS (National Scientific Council for Research) and INRAE (National Research Institute on Agriculture, Food and Environment)
Cité des Congrès de Nantes
Nantes
France

Food Canning and the Role of the Process Authority
Oral Presentation
Presentation to the Rhode Island Department of Health
Rhode Island Department of Health
RIDOH Auditorium
Providence
RI
United States

Supporting Food Entrepreneurs: A Tool for Directed Experiential Education
Oral Presentation
2023 JWU University Scholarship and Best Practices Expo
Johnson and Wales University
Johnson and Wales University
Providence
RI
United States

Sustainability in the Food Industry
Keynote/Plenary Address
Sustainability in the Food Industry
Penn State chapter of Phi Tau Sigma
Penn State University