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Master
Master Programme:

Integrated Multifunctional Ecological Processing Systems of Bioactive Natural Principles (S.P.E.)

Legal framework:

The Master programme Integrated Multifunctional Ecological Processing Systems of Bioactive Natural Principles (SPE) has an eight-year tradition in training food processing engineers specialising in the main technology of obtaining and processing natural bioactive principles. The master program S.P.E. is accredited (ARACIS Address no. 6970 / 18.11.2008) and included in the list of of domains and specialisations for undergraduate studies published in the Nomenclature of academic fields of undergraduate studies and their respective specializations (M.O. no. 447 / 22.07.2013). The educational offer of the full-time tuition programme includes budgeted as well as paid tuition.

Professional competencies:

  • Mastering the main technologies for producing and processing natural bioactive principles;
  • Operating the main types of equipment used in obtaining and processing natural bioactive principles;
  • Acquiring and developing new possibilities for using natural bioactive principles (as a substitute for synthetic additives in the food industry, in cosmetics and pharmaceuticals);
  • Researching methods of obtaining multifunctional organic additives and ingredients;
  • Knowing the provisions of national and European legislation regarding the control of additives in food.

Possible occupations according to COR:

Chemical advisor engineer - 214504; Chemical expert engineer - 214505; Food processing expert engineer - 214518; Production engineer - 215205; Chemical inspector engineer - 214506; Food inspector engineer - 214519; Chemical engineer referee - 214507; Food processing referee engineer - 214520.

Master Programme:

Security and Biosecurity of Agroalimentary Products (S.B.P.A.)

Legal framewoork:

The master programme Security and Biosecurity of Agroalimentary Products (S.B.P.A.) has a 6-year tradition in training food processing engineers specialising in food security and biosecurity. The master programme S.B.P.A. is accredited (ARACIS Address no. 6970/18.11.2008) and included in the list of of domains and specialisations for undergraduate studies published in the Nomenclature of academic fields of undergraduate studies and their respective specializations (M.O. no. 447/22.07.2013). The educational offer of the S.B.P.A. full-time tuition programme includes budgeted as well as paid tuition.

Professional competencies:

  • Knowledge in food security and safety and expertise in the field of agri-food products;
  • Ability to implement total quality systems in food product engineering;
  • Describing and designing innovative technologies and appliances for the food industry;
  • Evaluating and operating equipment, appliances and processes in the food industry;
  • Evaluating and operating process measurement, monitoring and automation systems in the food industry;
  • Analysing and interpreting activities related to the management, marketing and food produce science.

Possible occupations according to COR:

Research assistant in food quality control - 214535; Food quality control researcher - 214533; Food processing expert engineer - 214518; Research engineer in food quality control - 214534; Food inspector engineer - 214519; Food processing referee engineer - 214520.

Master Programme:

Advanced Technologies of Agricultural Raw Matter Processing (T.A.P.)

Legal framewoork:

The master programme Advanced Technologies of Agricultural Raw Matter Processing (T.A.P.) has a 6-year tradition in training food processing engineers specialising in planning and implementing modern food processing technologies. The master programme T.A.P. is accredited (ARACIS Address no. 6970/18.11.2008) and included in the list of of domains and specialisations for undergraduate studies published in the Nomenclature of academic fields of undergraduate studies and their respective specializations (M.O. no. 447/22.07.2013). The educational offer of the T.A.P. full-time tuition programme includes budgeted as well as paid tuition.

Professional competencies:

  • The ability to optimize value-added food products / innovative technologies in the integrated food chain system;
  • Implementing modern design principles in the area of advanced food technologies and related areas;
  • Identifying, describing and using technological processes, modern analytical techniques adapted to advanced food technologies and related areas;
  • Using and operating equipment, appliances, and process measurement, monitoring and automation systems in the food industry;
  • Conducting scientific research and teaching activities in the field of advanced technologies for processing agricultural raw materials.

Possible occupations according to COR:

Research assistant in agricultural processing technology - 214125; Agricultural processing technology researcher - 214123; Expert in Centres for Specialised Training - 231006; Food expert engineer - 214518; Food inspector engineer - 214519; Food product design engineer - 214516; Food processing referee engineer - 214520.

Master Programme:

Food – Human Nutrtion (A.N.U.)

Legal framewoork:

The master programme FOOD – HUMAN NUTRTION (A.N.U.) is a newly established programme within our faculty, having the aim of training food processing engineers specialised in designing food that are adapted to the nutritional requirements of different consumer target groups. The A.N.U. master programme is authorized (ARACIS Address no.  (Adresa ARACIS nr. 6179/22.07.2013) and included in the list of of domains and specialisations for undergraduate studies published in the Nomenclature of academic fields of undergraduate studies and their respective specializations (M.O. no. 447/22.07.2013). The educational offer of the T.A.P. full-time tuition programme includes budgeted as well as paid tuition.

Professional competencies:

  • Identifying, developing, and making proper use of notions related to expertise in human nutrition;
  • Assessing the nutritional value of products derived from plant and animal raw materials;
  • Identifying and analyzing nutritional aspects based on age target groups;
  • Recognising nutritional imbalances and establishing adequate diets according to age;
  • Designing nutritional food products to fit different consumer target groups;
  • Managing information systems based on nutritional indices, applying the appropriate health legislation in the field.

Possible occupations according to COR:

Asistent de cercetare în tehnologia prelucrãrii produselor agricole - 214125; Cercetãtor în tehnologia prelucrãrii produselor agricole - 214123; Expert centre de perfecționare - 231006; Proiectant inginer produse alimentare - 214516; Referent de specialitate inginer industria alimentarã - 214520;


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