Specialization: Control and expertise of food products

No.

Subject

ECTS credits

Discipline code

Sem. I

Sem. II

COMPULSORY COURSES

1.

Sensory analysis sem I sem II

5

3

ZCEPAF 201

2.

General microbiology

5

–

ZCEPAF 202

3.

Food biochemistry

5

–

ZCEPAF 203

4.

Principles of human nutrition

–

4

ZCEPAF 204

5.

Packaging, labelling and design in food industry ***

–

4

ZCEPAF 205

6.

Commodity science of food

5

–

ZCEPAS 206

7.

General technologies applied in food industry *** sem I sem II

5

4

ZCEPAF 207

8.

Unitary operations in food industry

–

4

ZCEPAF 208

9.

Special microbiology

–

3

ZCEPAS 209

10.

Practical training

–

4

ZCEPAF 210

11.

Physical education sem I sem II

(2)

(2)

ZCEPAC 211

OPTIONAL COURSES

Package I*

12.

Foreign languages

2

2

ZCEPAC 212

Package II**

13.

Law in food industry

–

2

ZCEPAF 213

Food products innocuity

ZCEPAF 214

Package III**

14.

Elements of electrical engineering

3

–

ZCEPAF 215

Elements of mechanical engineering

ZCEPAF 216

ELECTIVE COURSES

15.

General economics

–

3

ZCEPAC 217

16.

Experimental tehnique

3

–

ZCEPAC 218

PEDAGOGY MODULE

17.

Pedagogy II (Instruction theory and methodology+ Assessment theory and methodology)

5

–

D.P.P.D.C. 103

18.

Didactics of speciality

–

5

D.P.P.D.C. 104

No.

Subject

ECTS credits

Discipline code

Sem. I

Sem. II

COMPULSORY COURSES

1.

General vegetal farming technologies

5

–

ZCEPAF 301

2.

General animal farming technologies

5

–

ZCEPAF 302

3.

Technology of vegetal originated food products 1 (beverages)

5

–

ZCEPAS 303

4.

Technology of vegetal originated food products 2 (vegetables and fruits)

–

4

ZCEPAS 304

5.

Technology of animal originated food products 1 (meat and meat products)*

5

–

ZCEPAS 305

6.

Technology of animal originated food products 2 (milk and dairy products)*

–

5

ZCEPAS 306

7.

Technology of animal originated food products 3 (poultry and apiculture)

–

4

ZCEPAS 307

8.

Technology of animal originated food products 4 (fish and aquatic products)

–

4

ZCEPAS 308

9.

Marketing

–

3

ZCEPAF 309

10.

Projects management **

4

–

ZCEPAS 310

11.

Additives and ingredients in food industry

4

–

ZCEPAF 311

12.

Unit operations in food industry

–

4

ZCEPAF 312

13.

Practical training

–

4

ZCEPAS 313

OPTIONAL COURSES

Package ***

14.

Genetically modified organisms

2

–

ZCEPAF 314

Accounting and administration of food related companies

ZCEPAF 315

Package II***

15.

Law

–

2

ZCEPAC 316

Ethics and academic integrity

ZCEPAC 317

ELECTIVE COURSES

16.

Normatives and labour security technique in food industry

3

–

ZCEPAC 318

PEDAGOGY MODULE

17.

Computer assisted training

2

–

D.P.P.D.C 105

18.

Classroom management

–

3

D.P.P.D.C 106

19.

Teaching practice in compulsory secondary school education
sem 1 sem 2

3

2

D.P.P.D.C 107

20.

Graduation exam: Level I

–

5

D.P.P.D.C 108

No.

Subject

ECTS credits

Discipline code

Sem. I

Sem. II

COMPULSORY COURSES

1.

Elements of Quality management

–

3

ZCEPAS 401

2.

Principles and methods of food products preservation

5

–

ZCEPAF 402

3.

Technology of vegetal originated food products 3 (extractive products)

4

–

ZCEPAS 403

4.

Technology of vegetal originated food products 4 (milling and bakery products)

5

–

ZCEPAS 404

5.

Quality inspection of vegetal originated food products
(1-beverages / 2-vegetables and fruits)

2

3

ZCEPAS 405

6.

Quality inspection of vegetal originated food products
(3-extractive products / 4-milling and bakery products)

2

3

ZCEPAS 406

7.

Foods authentication and certifying

–

4

ZCEPAS 407

8.

Quality inspection of animal originated food products
(1-meat / 2-dairy)

5

4

ZCEPAS 408

9.

Quality inspection of animal originated food products
(3-poultry and bee products / 4-fisheries products)

5

4

ZCEPAS 409

10.

Practical training

–

4

ZCEPAS 410

11.

Writing of graduation project

–

3

ZCEPAS 411

OPTIONAL COURSES

Package I*

12.

Enzymatic and immunological methods of analysis

2

–

ZCEPAS 412

Special biotechnologies

ZCEPAS 413

Package II*

13.

Cromatographic and electrophoretic methods of food analysis

–

2

ZCEPAS 414

Spectroscopic methods of food analysis

ZCEPAS 415

ELECTIVE COURSES

14.

Community institutions, mechanism and terms sem I sem II

2

2

ZCEPAC 416