In September 1990, the Banat University of Agricultural Sciences organized the first admission session for a newly created department within the Biology Department of the Agriculture Faculty – the Agricultural Produce Processing Technologies department (APPT).

In 1992, the T.P.P.A. staff was organised as a separate department: department V of the Faculty of Agriculture.

In 1995, by Order of the Minister of Education, an official act is issued to set up a new faculty within the University – the Faculty of Food Processing Technology.

In June, the same year, the first generation of graduates received their diplomas and become engineers in food engineering.

Starting with the academic year 1995/1996, the faculty was organised in three specialisations:

Food Processing Technologies (T.P.P.A.) – the basis upon which the faculty was established - providing training for engineers competent in the exploitation of modern food processing systems: bakery and bread manufacture, meat and meat product processing, milk and dairy product processing, extraction and fermentation technologies.

Control and Expertise of Alimentary Produce (C.E.P.A.) – training engineers competent in assessing the quality of food products, food safety, authenticity and traceability in food-related areas.

Extracts and natural food additives (E.A.N.A.) – training engineers whose technical specialisation provides competency in the field of extracts and natural additives, increasingly recommended by FAO/OMS food organisations to replace synthetic additives, on  environmental and consumer protection grounds in modern alimentary receptures.

In 2004, as Mr Ionel Jianu’s mandate came to an end, he was ackonwledged as a founder of food engineering in our city. The Faculty was organised in three departments and offered 5 year academic study programmes, followed by two year master studies and the possibility of doctoral studies, as well as long distance studies, which have been provided since the academic year 2000/2001.

In 2004, Mr Dorel Pârvu became Dean of the faculty and initiated the process of rendering the curricula compatible with those suggested by the European Union, according to the Bologna Process. Thus, the bachelor cycle was reduced from 5 to 4 years, with 2 year postgraduate studies (master), followed by 3 year doctoral studies. Thereby, the European educational model was implemented according to thescheme: 4 + 2 + 3 years.

In 2008, Mr Teodor-Ioan Traºcã became dean of the faculty and his managerial team initiated the reorganisation of the faculty, so that starting with the academic year 2008/2009, the faculty was organised in three departments – Alimentary Technologies (T.A.); Food Control and Expertise (C.E.A.); Chemical Engineering (I.C.) – and the academic year is divided according to a semestrial system.

Starting from 2012, the leadership of the faculty has been provided by Prof. Adrian Riviº and his team, who initiated the reorganization of the faculty. Thus, starting with the academic year 2012/2013, the faculty has been divided into three departments – Alimentary Technologies (TA), Food Control and Expertise (CEA), Food Science (S.A.) – and the academic year is divided into semesters.

In 2010, the first IOSUD in Romania in the field of Food Product Engineering is established and it is made up of 3 doctoral study coordinators.

A new specialization has been provided by our faculty since 2012: Environmental and Consumer Protection (P.C.M.), which trains engineers with skills in: analysing raw food matter from fishing (seafood), venison, wild flora (berries, mushrooms, etc.); accomplishing legal requirements and international standards for environmental and consumer protection (ISO 14001:2004); designing and managing food processing technologies in compliance with legal requirements in the field of environmental protection;

At present, our faculty is accredited with all the four specialisations it comprises, having 5 master programmes in the field of Food Product Engineering: Food Product Security and Biosecurity (SBPA), Integrated Multifunctional Ecological Processing Systems of Bioactive Natural Principles (SPE), Advanced Technologies of Agricultural Raw Matter Processing (TAP), Food – Human Nutrition (ANU) and a Master programme in English: Food – Human Nutrition (ANU). 

An important activity that has already become a tradition within the faculty is the annual symposium "Food Science, Processes and Technologies: New Trends in Food Safety and Processing", that has reached the XVIIth  edition.

Since its establishment, the faculty has been led by the following management teams:


2012 - present Prof. PhD Eng. Adrian Riviº

2008 - 2012 Prof. Phd Eng. Teodor – Ioan Traºcã

2004 - 2008 Prof. PhD Eng. Dorel Pârvu

1995 - 2004 Prof. PhD Eng. Ionel Jianu

1992 - 1995 Prof. PhD Eng. Ionel Jianu - Head of Department

1990 - 1992 Prof. PhD Eng. Ionel Jianu - specialization coordinator


2012 - present Prof. PhD Eng. Ionel Cãlin Jianu

2012 - present Prof. PhD Eng. Nicoleta Hãdãrugã

2008 - 2012 Prof. PhD Eng. Adrian Riviº

2004 - 2008 Prof. PhD Iosif Gergen

1995 - 2004 Prof. PhD Eng. Dorel Pârvu

Scientific Secretaries:

2008 - 2012 Assoc. Prof. Phd. Eng. Nicoleta Hãdãrugã

2000 - 2008 Prof. Phd. Constantin Mateescu

1995 - 2000 Prof. Phd. Eng. Florian Creþ

Currently, the secretariat of the faculty is supervised by:


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