Activitatea \u0219tiin\u021bific\u0103 este \u00een mod constant corelat\u0103 cu noile tehnologii analitice, dar \u0219i cu inova\u021bia educa\u021bional\u0103, incluz\u00e2nd dezvoltarea de modele alimentare personalizate \u0219i utilizarea inteligen\u021bei artificiale \u00een interpretarea datelor metabolomice. Cercet\u0103rile se desf\u0103\u0219oar\u0103 \u00eentr-un cadru interdisciplinar, la intersec\u021bia dintre \u0219tiin\u021bele vie\u021bii, biotehologii alimentare, \u0219tiin\u021ba alimentului \u0219i s\u0103n\u0103tatea public\u0103, oferind solu\u021bii aplicabile at\u00e2t \u00een industria alimentar\u0103, c\u00e2t \u0219i \u00een strategiile interna\u021bionale privind securitatea alimentar\u0103. Produsele cercet\u0103rii includ formul\u0103ri simbiotice (Echibiotic), protocoale func\u021bionale pentru industria alimentar\u0103, realizarea unor platforme educa\u021bionale digitale (\u0218tiin\u021b\u0103 cu sare \u0219i piper), precum \u0219i oferirea de servicii \u0219tiin\u021bifice integrate. Acestea sunt utilizate pe scar\u0103 larg\u0103 \u00een Rom\u00e2nia \u0219i tot mai frecvent validate la nivel interna\u021bional. Profesorul Vodnar are \u0219i o contribu\u021bie semnificativ\u0103 la promovarea \u0219tiin\u021bei, fiind autor de articole \u0219i analize publicate \u00een presa cultural\u0103 \u0219i \u0219tiin\u021bific\u0103, fiind \u0219i invitat \u00een emisiuni dedicate educa\u021biei alimentare.<\/p>\n\n\n\n Activitatea sa cuprinde proiecte de cercetare fundamental\u0103 \u0219i aplicativ\u0103, cu rezultate inovative \u00een domeniul alimentar \u0219i al s\u0103n\u0103t\u0103\u021bii consumatorului.<\/p>\n","protected":false},"excerpt":{"rendered":" Dan Vodnar, este profesor \u00een cadrul Facult\u0103\u021bii de \u0218tiin\u021ba \u0219i Tehnologia Alimentelor de la USAMV Cluj-Napoca. \u00centre anii 2016-2024 a fost prorector responsabil cu cercetarea, iar \u00een prezent este pre\u0219edintele Senatului USAMV Cluj-Napoca. \u00cencep\u00e2nd cu anul 2017 este expert consultant…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"speaker-category":[],"speaker-tags":[],"location":[],"class_list":["post-2677","speaker","type-speaker","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/speaker\/2677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/speaker"}],"about":[{"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/types\/speaker"}],"author":[{"embeddable":true,"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/comments?post=2677"}],"version-history":[{"count":8,"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/speaker\/2677\/revisions"}],"predecessor-version":[{"id":13185,"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/speaker\/2677\/revisions\/13185"}],"wp:attachment":[{"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/media?parent=2677"}],"wp:term":[{"taxonomy":"speaker-category","embeddable":true,"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/speaker-category?post=2677"},{"taxonomy":"speaker-tags","embeddable":true,"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/speaker-tags?post=2677"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/www.roaliment.ro\/academy\/wp-json\/wp\/v2\/location?post=2677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Domenii de cercetare:<\/strong>
Activitatea \u0219tiin\u021bific\u0103 se fundamenteaz\u0103 pe integrarea cuno\u0219tin\u021belor \u0219tiin\u021bifice din domeniile biotehnologiei alimentare, chimiei alimentare, gastronomiei moleculare \u0219i \u0219tiin\u021bei materialelor pentru dezvoltarea de solu\u021bii inovatoare \u00een domeniul agroalimentar \u0219i al s\u0103n\u0103t\u0103\u021bii publice. Cercet\u0103rile sunt centrate pe bioconversia subproduselor agroindustriale \u00een compu\u0219i bioactivi, prin procese fermentative (biomimetice), precum \u0219i pe dezvoltarea de alimente func\u021bionale (biotice), biomateriale comestibile \u0219i ambalaje inteligente cu rol antioxidant sau antimicrobian. Direc\u021biile de cercetare includ produc\u021bia de biomas\u0103 din microalge \u0219i probiotice, condi\u021bionarea prin tehnici de micro\u00eencapsulare, interac\u021biunea s\u0103n\u0103tate-aliment-microbiom-metaboli\u021bi, cu aplica\u021bii \u00een nutri\u021bie, medicin\u0103 \u0219i economie circular\u0103.<\/p>\n\n\n\n
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Este unul dintre cei mai cita\u021bi autori \u00een cadrul domeniului \u0219tiin\u021ba \u0219i tehnologia alimentelor din Rom\u00e2nia, conform statisticilor din mai 2025. A contribuit cu 19 capitole \u00een volume interna\u021bionale \u0219i este autor a 6 brevete de inven\u021bie. A coordonat peste 25 de proiecte de cercetare, na\u021bionale \u0219i interna\u021bionale.<\/p>\n\n\n\n
\u00cencep\u00e2nd cu anul 2020 prestigiul s\u0103u interna\u021bional este reflectat prin includerea \u00een topul celor mai cita\u021bi 2% oameni de \u0219tiin\u021b\u0103 la nivel mondial \u00een domeniul \u0218tiin\u021bei alimentelor, iar din 2023 a fost inclus \u00eentre cei mai cita\u021bi 2% oameni de \u0219tiin\u021b\u0103 ai lumii pentru toat\u0103 cariera (analiza Stanford-Elsevier), precum \u0219i \u00een top 0.05% conform ScholarGPS.<\/p>\n\n\n\n
P\u00e2n\u0103 \u00een mai 2025 a realizat peste 290 de publica\u021bii \u0219tiin\u021bifice indexate \u00een Web of Science, cu un impact \u0219tiin\u021bific ridicat. Contribu\u021biile sale se reg\u0103sesc \u00een reviste Q1 de top (\u201eTrends in Food Science & Technology\u201d, \u201eFood Chemistry\u201d, \u201eCritical Reviews in Biotechnology\u201d) \u0219i \u00een volume ap\u0103rute la edituri de prestigiu interna\u021bional precum Elsevier, Academic Press \u0219i Springer. <\/p>\n\n\n\n