Ruben O Morawicki (he/him)
Professor, Director Ecolab Center for Culinary Science College of Food Innovation & Technology Department of Interdisciplinary Food Studies Providence
Biography
Ruben Morawicki is a professor in the Culinary Science program and the director of the Ecolab Center for Culinary Sciences at the College of Food Innovation and Technology. Before joining JWU, he was an associate professor in Bioprocessing at the University of Arkansas and previously a senior research scientist at Tyson Foods.
As the director of the Ecolab Center, Morawicki provides leadership and overall coordination of the Center that facilitates applied learning opportunities for students and professional development and research opportunities for faculty while supporting food and beverage entrepreneurs with their needs in product development, process authority service, food safety, and training.
Education
PhD, Penn State University
Food Science
MS, State University of New York at Buffalo
Industrial Engineering
BS, Universidad Nacional de Misiones
Chemical Engineering
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.” Morawicki, R. (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. (April (2nd Quarter/Spring), 2025). Energy and greenhouse gases footprint of food processing: Encyclopedia of Agriculture and Food Systems, 3rd Edition. (Book Chapter).
Elsevier, Third Edition.
Morawicki, R. (January (1st Quarter/Winter), 2025). Food Recalls: An Unnecessary and Preventable Factor of Food Waste. (Journal Article).
Food Systems Journal, 14(1).
https://doi.org/10.5304/jafscd.2025.141.026
Ricchie Rose, H. & Morawicki, R. (December 16, 2023). Comparison of the energy consumption of five tabletop electric cooking appliances. (Journal Article).
Energy Efficiency, 16(101).
Fuller, R. & Hettiarachchy, N. & O’bryan, C. & Owens, C. & Morawicki, R. (May, 2022). Efficacy of Selected Powdered Floor Treatments against Salmonella, Escherichia coli, and Listeria Monocytogenes on Polyurethane-Concrete Flooring Material Carriers. (Journal Article).
Journal of Food Protection, 85(5), 871-878.
http://dx.doi.org/10.4315/jfp-21-413
Diaz, D. & Morawicki, R. (March, 2022). Lactic fermentation of grain sorghum: effect of variety and pretreatment on the production of lactic acid and biomass. (Journal Article).
Journal of Food Science and Technology, 59(3), 1221-1229.
http://dx.doi.org/10.1007/s13197-021-05132-2
Díaz González, D. & Morawicki, R. & Mauromoustakos, A. (September, 2019). Effect of nixtamalization treatment of three varieties of grain sorghum on the reduction of total phenolics and their subsequent enzymatic hydrolysis. (Journal Article).
Journal of Food Processing and Preservation, 43(9).
http://dx.doi.org/10.1111/jfpp.14067
Morawicki, R. (2018). COOKING TECHNOLOGIES. (Journal Article).
Annual Review of Heat Transfer, 21, 245-265.
http://dx.doi.org/10.1615/annualrevheattransfer.2019027380
Day, C. & Morawicki, R. (2018). Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility. (Journal Article).
Journal of Food Quality, 2018, 1-8.
http://dx.doi.org/10.1155/2018/3964392
Akoetey, W. & Morawicki, R. (December 2, 2018). 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 Article).
Journal of Environmental Science and Health, Part B, 53(12), 802-809.
http://dx.doi.org/10.1080/03601234.2018.1505076
Luján-Rhenals, D. & Morawicki, R. & Shi, Z. & Ricke, S. (January (1st Quarter/Winter) 2, 2018). Quantification of nitrogen in the liquid fraction and in vitro assessment of lysine bioavailability in the solid fraction of soybean meal hydrolysates. (Journal Article).
Journal of Environmental Science and Health, Part B, 53(1), 12-17.
http://dx.doi.org/10.1080/03601234.2017.1369326
Morawicki, R. (2017). Sampling and Sample Preparation: Food Science Text Series. (Book Chapter).
Springer International Publishing, 61-75.
http://dx.doi.org/10.1007/978-3-319-45776-5_5
Akoetey, W. & Britain, M. & Morawicki, R. (2017). Potential use of byproducts from cultivation and processing of sweet potatoes. (Journal Article).
Ciência Rural, 47(5).
http://dx.doi.org/10.1590/0103-8478cr20160610
Abutheraa, R. & Hettiarachchy, N. & Kumar-Phillips, G. & Horax, R. & Chen, P. & Morawicki, R. & Kwon, Y. (March, 2017). Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties. (Journal Article).
Journal of Food Science, 82(3), 731-737.
http://dx.doi.org/10.1111/1750-3841.13644
Luján-Rhenals, D. & Morawicki, R. (2016). Production of Fermentable Sugars and a High Protein Meal by Dilute Acid Hydrolysis of Soybean Meal at High Temperatures. (Journal Article).
BioResources, 11(4).
http://dx.doi.org/10.15376/biores.11.4.8155-8165
Luján-Rhenals, D. & Morawicki, R. & Gbur, E. & Ricke, S. (July (3rd Quarter/Summer), 2015). Fermentation of Soybean Meal Hydrolyzates withSaccharomyces cerevisiaeandZymomonas mobilisfor Ethanol Production. (Journal Article).
Journal of Food Science, 80(7), E1512-E1518.
http://dx.doi.org/10.1111/1750-3841.12907
Morawicki, R. & Hager, T. (2014). Energy and Greenhouse Gases Footprint of Food Processing: Encyclopedia of Agriculture and Food Systems. (Book Chapter).
Elsevier, 82-99.
http://dx.doi.org/10.1016/b978-0-444-52512-3.00057-7
Lujan-Rhenals, D. & Morawicki, R. & Ricke, S. (April (2nd Quarter/Spring) 3, 2014). Tolerance ofS. cerevisiaeandZ. mobilisto inhibitors produced during dilute acid hydrolysis of soybean meal. (Journal Article).
Journal of Environmental Science and Health, Part B, 49(4), 305-311.
http://dx.doi.org/10.1080/03601234.2014.868683
Luján-Rhenals, D. & Morawicki, R. & Mendez-Montealvo, G. & Wang, Y. (March, 2014). Production of a high-protein meal and fermentable sugars from defatted soybean meal, a co-product of the soybean oil industry. (Journal Article).
International Journal of Food Science & Technology, 49(3), 904-910.
http://dx.doi.org/10.1111/ijfs.12384
Pagana, I. & Morawicki, R. & Hager, T. (February, 2014). Lactic acid production using waste generated from sweet potato processing. (Journal Article).
International Journal of Food Science & Technology, 49(2), 641-649.
http://dx.doi.org/10.1111/ijfs.12347
Hager, T. & Morawicki, R. (June, 2013). Energy consumption during cooking in the residential sector of developed nations: A review. (Journal Article).
Food Policy, 40, 54-63.
http://dx.doi.org/10.1016/j.foodpol.2013.02.003
Altheide, M. & Morawicki, R. & Hager, T. (June, 2012). Impact of milling and water-to-rice ratio on cooked rice and wastewater properties. (Journal Article).
Food Science and Technology International, 18(3), 291-298.
http://dx.doi.org/10.1177/1082013211428001
Espinoza, A. & Morawicki, R. (May 23, 2012). Effect of Additives on Subcritical Water Hydrolysis of Whey Protein Isolate. (Journal Article).
Journal of Agricultural and Food Chemistry, 60(20), 5250-5256.
http://dx.doi.org/10.1021/jf300581r
Morawicki, R. (February 3, 2012). Handbook of Sustainability for the Food Sciences. (Book).
Wiley.
http://dx.doi.org/10.1002/9780470963166
Espinoza, A. & Morawicki, R. & Hager, T. (January (1st Quarter/Winter), 2012). Hydrolysis of Whey Protein Isolate Using Subcritical Water. (Journal Article).
Journal of Food Science, 77(1), C20-C26.
http://dx.doi.org/10.1111/j.1750-3841.2011.02462.x
Morawicki, R. & Schmalko, M. (December, 2011). Prediction of out-of-container pasteurization of pickled cucumbers using the finite-difference method. (Journal Article).
Journal of Food Engineering, 107(3-4), 289-295.
http://dx.doi.org/10.1016/j.jfoodeng.2011.07.020
Morawicki, R. (2010). Sampling and Sample Preparation: Food Science Texts Series. (Book Chapter).
Springer US, 69-81.
http://dx.doi.org/10.1007/978-1-4419-1478-1_5
Nchienzia, H. & Morawicki, R. & Gadang, V. (October (4th Quarter/Autumn), 2010). Enzymatic hydrolysis of poultry meal with endo- and exopeptidases. (Journal Article).
Poultry Science, 89(10), 2273-2280.
http://dx.doi.org/10.3382/ps.2008-00558
Morawicki, R. (October (4th Quarter/Autumn) 21, 2010). Sustainable Model for Food Production: Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition. (Book Chapter).
CRC Press, 1-5.
http://dx.doi.org/10.1081/e-eafe2-120048384
Mozzoni, L. & Chen, P. & Morawicki, R. & Hettiarachchy, N. & Brye, K. & Mauromoustakos, A. (November, 2009). Quality attributes of vegetable soybean as a function of boiling time and condition. (Journal Article).
International Journal of Food Science & Technology, 44(11), 2089-2099.
http://dx.doi.org/10.1111/j.1365-2621.2009.02038.x
Mozzoni, L. & Morawicki, R. & Chen, P. (June, 2009). Canning of vegetable soybean: procedures and quality evaluations. (Journal Article).
International Journal of Food Science & Technology, 44(6), 1125-1130.
http://dx.doi.org/10.1111/j.1365-2621.2009.01929.x
MORAWICKI, R. & SIEBENMORGEN, T. & CHO, M. (June, 2009). STUDY OF SOLIDS LEACHED DURING RICE COOKING USING THE TRANSMITTANCE AT 650 NM. (Journal Article).
Journal of Food Quality, 32(3), 398-409.
http://dx.doi.org/10.1111/j.1745-4557.2009.00252.x
Cho, M. & Morawicki, R. & Guerra, C. (January (1st Quarter/Winter), 2009). Ability of Near-Infrared Spectroscopy to Predict Solid Loss, Volumetric Expansion, and Water Uptake of Cooked Rice. (Journal Article).
Cereal Chemistry Journal, 86(1), 113-116.
http://dx.doi.org/10.1094/cchem-86-1-0113
Morawicki, R. & Beelman, R. (April (2nd Quarter/Spring), 2008). Study of the Biosynthesis of 1-Octen-3-ol Using a Crude Homogenate of Agaricus bisporus in a Bioreactor. (Journal Article).
Journal of Food Science, 73(3), C135-C139.
http://dx.doi.org/10.1111/j.1750-3841.2007.00660.x
Morawicki, R. & Beelman, R. & Peterson, D. (October (4th Quarter/Autumn), 2005). Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus. (Journal Article).
Journal of Food Science, 70(8), c490-c494.
http://dx.doi.org/10.1111/j.1365-2621.2005.tb11506.x
Morawicki, R. & Beelman, R. & Petreson, D. & Demirci, A. (June, 2005). Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans -8-decenoic Acid Using a Crude Homogenate ofAgaricus bisporus:Reaction Scale Up. (Journal Article).
Journal of Food Science, 70(5), E367-E371.
http://dx.doi.org/10.1111/j.1365-2621.2005.tb09978.x
Morawicki, R. & Beelman, R. & Peterson, D. & Ziegler, G. (January (1st Quarter/Winter), 2005). Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus. (Journal Article).
Process Biochemistry, 40(1), 131-137.
http://dx.doi.org/10.1016/j.procbio.2003.11.037
“The Role of Food in the Rising Rates of Diabetes and Metabolic Disease,” Osher Lifelong Learning Institute (OLLI) – URI chapter, Kingston, RI, United States. (May 22, 2026).
JWU University Scholarship and Best Practices, “”Eat Less and Exercise More.” It Just Doesn’t Work,” Johnson and Wales Univeristy, Providence, RI. (February 14, 2025).
Food Safety Modernization Act Training, “FDA Preventive Controls for Human Food Certification Training,” University of Rhode Island, Providence, RI, United States. (June 4, 2024).
FIT Symposium, “HACCP Basics,” JWU. (April 19, 2024).
International Congress of Engineering and Food, “Optimization of the Hot-Fill-Hold Method for Pasteurizing Glass Containers Filled with an Acid or Acidified Viscous Product,” 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), Nantes, France. (June 20, 2023).
Presentation to the Rhode Island Department of Health, “Food Canning and the Role of the Process Authority,” Rhode Island Department of Health, Providence, RI, United States. (May 26, 2023).
2023 JWU University Scholarship and Best Practices Expo, “Supporting Food Entrepreneurs: A Tool for Directed Experiential Education,” Johnson and Wales University, Providence, RI, United States. (April 10, 2023).
Sustainability in the Food Industry, “Sustainability in the Food Industry,” Penn State chapter of Phi Tau Sigma. (April 16, 2021).