Christine Moresoli

Christine Moresoli is a Chemical Engineering Professor and a member of the Biotechnology and Health Engineering Centre at the University of Waterloo.

Her research interests include membrane filtration processes, diffusion transport in materials, and enzyme reaction engineering.

Professor Moresoli’s interest in enzyme reaction engineering has led to the optimization of the wastewater treatment process, soil bioremediation, and biomaterial degradation. Her goal is to characterize key enzyme kinetics by understanding the enzymes involved in these complex multiphase processes.

Membrane filtration is limited by fouling of the membrane. Professor Moresoli is investigating the causes of fouling through experimentation, along with a systematic mathematical analysis of the transport phenomena and their relationship with the physical characteristics of the feed and target product. In 2010 and 2011, MITACS granted Professor Moresoli $70,000 for her research in membrane fouling and filtration. She then formed a partnership with GE Water and Process Technologies, aiming to develop fluorescence based monitoring strategies to identify and reduce membrane foulants in drinking water treatment applications.

An additional project that Professor Moresoli has undertaken is evaluating the suitability of soybean proteins that satisfy the structural and functional criteria for producing industrial films. The biomedical industry is poised to benefit from such a project as protein films can be used to produce wound closures. They can also be used to strengthen plastic materials in the manufacturing of high performance textiles and in biodegradable food packaging applications.

In addition to her impressive research contributions, Professor Moresoli also received the Faculty of Engineering’s Teaching Excellence Award in 2011.

Christine Moresoli is a member of the Waterloo Centre for Microbial Research.

• Membrane filtration
• Protein recovery and purification
• Diffusion
• Enzyme reaction engineering
• Food and environmental engineering
• Biochemical & Biomedical
• Separation Processes
• Water

• 1990, Doctorate, Es Sc. Techniques, Ecole Polytechnique Federale de Lausanne
• 1985, Master's, Chemical Engineering, McGill University
• 1982, Bachelor's, Chemical Engineering, McGill University

• CHE 100 - Chemical Engineering Concepts 1
  • Taught in 2020, 2021, 2022
• CHE 383 - Chemical Engineering Design Workshop
  • Taught in 2021
• CHE 482 - Group Design Project
  • Taught in 2022
• CHE 564 - Food Process Engineering
  • Taught in 2019

• Khouri, Joseph, Penlidis Alexander, and Moresoli, Christine, Heterogeneous Method of Chitosan Film Preparation: Effect of Multifunctional Acid on Film Properties, J. Appl. Polym. Sci. (JAPS), 137(18), 2020
• Newton, Cheryl and Moresoli, Christine and Robinson, Mary and Hassel, Katharina, LISTERIOSIS CASE STUDY--VARIATION AND LONGEVITY FOR CURRICULUM ENHANCEMENT, Proceedings of the Canadian Engineering Education Association, 2017
• Ranamukhaarachchi, Sahan A and Peiris, Ramila H and Moresoli, Christine, Fluorescence spectroscopy and principal component analysis of soy protein hydrolysate fractions and the potential to assess their antioxidant capacity characteristics, Food chemistry, 217, 2017, 469 - 475
• Mercier, Samuel and Mondor, Martin and Marcos, Bernard and Moresoli, Christine and Villeneuve, Sébastien, Estimation of missing values in a food property database by matrix completion using PCA-based approaches, Chemometrics and Intelligent Laboratory Systems, 166, 2017, 37 - 48
• Mercier, Samuel and Marcos, Bernard and Moresoli, Christine and Mondor, Martin and Villeneuve, Sébastien, Impact of the number and sampling time of water content measurements on the identifiability of a concentration-dependent water diffusivity, International Journal of Heat and Mass Transfer, 99, 2016, 548 - 555
• Mercier, Samuel and Mondor, Martin and Moresoli, Christine and Villeneuve, Sébastien and Marcos, Bernard, Drying of durum wheat pasta and enriched pasta: a review of modeling approaches, Critical reviews in food science and nutrition, 56(7), 2016, 1146 - 1168

• Research projects backed by online educator D2L

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