About us

I am a multilingual food scientist, flavour creator, and innovation specialist with more than a decade of experience across food science, flavour development, sensory analysis, and product innovation. My work combines scientific rigour with creativity, helping companies transform complex technical challenges into commercially successful products and technologies.

Over the course of my career, I have contributed to the development of more than 50 successful products, including flavour systems, smoke flavour carriers, savoury and umami enhancers, grill and BBQ flavours, as well as patented technologies used in products sold through major retailers such as Tesco and M&S. My expertise spans flavour creation, product optimisation, renewable raw materials, by-product valorisation, extraction technologies, and bioactive compounds, with a strong focus on sustainable and future-oriented food innovation.

I have extensive hands-on experience in new product development, quality control, physicochemical and sensory analysis, and the design and management of sensory programmes. I can support businesses with product scale-up, implementation of quality assurance systems, development of sensory and analytical protocols, and the training and coordination of sensory panels and technical teams.

My technical background also includes work with yeast and mushroom proteins, enzymatic processing, Maillard reaction technologies, and flavour blending techniques to create flavour-enhancing ingredients and systems designed to improve the palatability and sensory performance of plant-based products.

Alongside my technical expertise, I bring experience in research, scientific communication, administration, marketing, and policy-related work. I am known for being innovative, highly organised, adaptable under pressure, and capable of generating creative, practical solutions across both scientific and strategic challenges.

I hold a PhD in Food Science and Technology, an MSc in Food Science, Technology and Nutrition, and a professional Master’s degree in Restaurant and Catering Management.

Having lived and worked in different countries, I have developed a strong international perspective and a deep appreciation for cultural diversity within the global food industry. Collaborating with professionals from a wide range of scientific, industrial, and cultural backgrounds has shaped both my professional approach and my understanding of how food, flavour, and innovation connect people across borders.

Publications

Patents

  1. Methods for Making Grill-Type Smoked Food Ingredients
    E. Cristea, H.D. Griffiths
    US Patent 11,219,234 (2022)
  2. Method for Smoking Liquids and Device Therefor
    H.D. Griffiths, E. Cristea
    US Patent Application 16/326,276 (2019)
  3. Process for Obtaining Polyphenols from Grape Marc
    R. Sturza, A. Ghendov-Moșanu, E. Cristea, A. Patraș, et al.
    Technical University “Gheorghe Asachi” of Iași (2018)
  4. Process for Producing an Extract from Grape Pomace
    E. Cristea
    MD Patent MD11,367 (2017)

Books and Book Chapters

Books / Monographs

  1. Ameliorarea Calităţii Alimentelor prin Biotehnologie şi Inginerie Alimentară: Monografie Colectivă
    E. Cristea, V. Bulgaru, A. Ghendov-Moșanu, R. Sturza, et al.
    Universitatea Tehnică a Moldovei (2023)

Book Chapters

  1. Capitolul I. Influența Parametrilor Tehnologici asupra Activității Antioxidante a Substanțelor Biologic Active și a Calității Produselor Alimentare
    E. Cristea, V. Bulgaru, A. Ghendov-Moșanu, R. Sturza, L. Popescu, et al.
    In Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară (2023)
  2. Capitolul V. Tehnologii de Fabricare a Produselor Făinoase Funcționale cu Adaosuri Vegetale
    N. Turculeț, V. Bantea-Zagoreanu, E. Cristea, A. Ghendov-Moșanu, et al.
    In Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară (2023)
  3. Capitolul VIII. Substituirea Coloranților Sintetici în Produse de Cofetărie cu Extracte și Pulberi Vegetale
    A. Ghendov-Moșanu, I. Sandu, M. Mazur, V. Bantea-Zagoreanu, A. Baerle, E. Cristea, et al.
    In Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară (2023)
  4. Récupération de Composants Bioactifs à partir de Déchets Agro-Industriels Horticoles
    R. Sturza, A. Ghendov-Moșanu, E. Cristea
    In Le gaspillage alimentaire : gestion et revalorisation des déchets horticoles (2021)
  5. Valorificarea Tescovinei de Struguri în Industria Alimentară
    E. Cristea, A. Ghendov-Moșanu
    In Principii de dezvoltare a oenologiei moderne și organizarea pieței vitivinicole (2020)
  6. The Influence of Encapsulation on the Antioxidant Activity of Grape Marc Extract
    E. Cristea
    In Intelligent Valorisation of Agro-Food Industrial Wastes (2021)

Articles

REGIMURI TEHNOLOGICE PENTRU ASIGURAREA POTENȚIALULUI ANTIOXIDANT AL UNOR PRODUSE HORTICOLE LA PĂSTRARE ȘI PRELUCRARE. PhD Thesis.
C. Elena (2018)

Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics
A. Ghendov-Mosanu, E. Cristea, A. Patras, R. Sturza, M. Niculaua
Molecules 25(23) (2020)

Potential Application of Hippophae Rhamnoides in Wheat Bread Production
A. Ghendov-Mosanu, E. Cristea, A. Patras, R. Sturza, et al.
Molecules 25(6), 1272 (2020)

Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity
A. Ghendov-Mosanu, D. Cojocari, G. Balan, A. Patras, I. Lung, M.L. Soran, E. Cristea, et al.
Molecules 27(5), 1610 (2022)

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts
E. Cristea, A. Ghendov-Mosanu, A. Patras, C. Socaciu, A. Pintea, C. Tudor, et al.
Molecules 26(13), 3786 (2021)

Influence of pH and Ionic Strength on the Color Parameters and Antioxidant Properties of an Ethanolic Red Grape Marc Extract
E. Cristea, R. Sturza, P. Jauregi, M. Niculaua, A.G. Moșanu, A. Patras
Journal of Food Biochemistry (2019)

Synthetic Dye’s Substitution with Chokeberry Extract in Jelly Candies
A. Ghendov-Mosanu, E. Cristea, R. Sturza, M. Niculaua, A. Patras
Journal of Food Science and Technology 57 (2020)

Color Stability and Antioxidant Capacity of Crataegus monogyna Jacq. Berry Extract Influenced by Different Conditions
A.P. Elena Cristea, Aliona Ghendov-Moșanu, Adela Pintea, Rodica Sturza
Horticulturae 10(11), 1184 (2024)

Science Spotlight: Conventional or Traditional Smoke Ingredients versus Smoke Flavourings that are Soon to be Removed from the EU Market
E. Cristea
Smoke Report 4 (2025)

The Influence of Thermal Treatments on the Antioxidant Activity and Colour of the Chokeberry (Aronia melanocarpa) Extract
E. Cristea
International Journal of Food Studies 5, 224–231 (2016)

The Influence of Temperature and Time on the Stability of the Antioxidant Activity and Colour Parameters of Grape Marc Ethanolic Extract
E. Cristea, R. Sturza, A. Patraș
The Annals of the University Dunărea de Jos of Galați, Fascicle VI – Food Technology (2015)

The Influence of Temperature and Time on the Antioxidant Activity and Color Parameters of Dog-Rose (Rosa canina) Ethanolic Extract
E. Cristea
Journals, Reviews and Scientific Publications from University of Bacău 17(2) (2016)

Evolution of Antioxidant Activity in Sea Buckthorn during Technological Treatments
E. Cristea
Journal of Food Science and Engineering (2013)

Determination of the Optimal Phenolic Extraction Yield in Red Wines Using the Glories Method
E. Cristea
Escola Superior de Biotecnologia, Universidade Católica Portuguesa (2014)

The Influence of Encapsulation on the Antioxidant Activity of Grape Marc Extract
Y.G. E. Cristea, R. Sturza, P. Jauregi
Modern Technologies in the Food Industry 2016 (2016)

The Influence of Copigmentation, pH and Ionic Force on the Antioxidant Activity and Colour Parameters of Chokeberry (Aronia melanocarpa) Extract
A.P. Elena Cristea, Rodica Sturza, Marius Niculaua, Aliona Ghendov-Moșanu
8th International Congress “Pigments in Food” (2016)

Исследование Антирадикальной Активности и Содержания Полифенолов в Молдавских Винах
Е. Зугравый, Е. Кристя
Horticultură, Viticultură şi Vinificaţie, Silvicultură şi Grădini Publice (2013)

Technological Regimes to Ensure the Antioxidant Potential of Some Horticultural Products during Storage and Processing
C. Elena (2018)

Education

Technical University of Moldova, University of Reading, University of Agricultural Sciences

Doctor of Philosophy (PhD)Food Science and Technology

 – 

Thesis: Technological regimes to ensure the antioxidant potential of some horticultural products during storage and processing

KU Leuven, Dublin Institute of Technology, Hochschule Anhalt, Universidade Catolica Porto

Master of Science (M.Sc.)Food Science, Technology and Nutrition

 – 

Activities and Societies: Erasmus Mundus Alumni Association, country representative for Moldova

European Master Programme in Food Science, Technology and Nutrition. The programme was organized in 4 countries. Subjects: food safety, food biotechology, quality management, ecological aspects of food production, nutritional aspects of food production, global food issues, malt and beer, nutrition and public health, dairy science, wine and spirits. Thesis: Determination of the optimal phenolic extraction yield in red wines using the Glories method.

Technical University of Moldova

Master Management of Restaurants

 – 

Master programme in Management of restaurants and catering services. Main topics: restaurant management, organization of events, nutrition, public health, waiter and sommelier services, international gastronomic art, design of food products, unconventional techniques of food processing, accounting.

Academy of Public Administration of Moldova

Public Administration

 – 

Legal provisions and working practices in public administration

Technical University of Moldova

Bachelor of Engineering (B.E.) in Production and Manufacture Technologies Food Science, Technology and Management, Filière francophone “Technologies Alimentaires”

 – 

Programme of Licentiate (Engineer) in Food Science, Technology and Management. Main subjects: food science, food chemistry, analytical chemistry, nutrition, management, quality management, oenology, wine chemistry, organic chemistry, calculus and statistics, physics, toxicology, sensory science, etc.