Titulatura
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Bachelor's Degree

 

Curriculum 2016-2017

Specialization: Technology of Processing Agricultural Products

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Ist YEAR

  Disciplines Hours Credits
Ist sem. IInd sem.
I. COMPULSORY COURSES
Mathematics and statistics 56 4 4
Inorganic and analytical chemistry 56 4 -
Organic chemistry 56 5 -
Biochemistry 28 - 2
Colloidal and physical chemistry 56 4 -
Applied Informatics 42 4 -
Descriptive geometry and technical drawing 56 - 5
Biophysics 42 3 -
Transfer phenomena 56 - 5
Food chemistry 56 - 5
Practicum 60 - 3
Physical education 28 - 2
Total I 704 24 26
II. OPTIONAL COURSES (TO CHOOSE)
Botany   4 -
Biodiversity preservation
Plant physiology   - 4
Applied ecophysiology
Foreign languages
(to choose between: English, French, German, Italian, Spanish )
56 2 2
Total II 140 6 6
TOTAL I + II 844 30 32
III. PEDAGOGY MODULE (OPTIONAL)
Psychology of education 5 -
Pedagogy I - 5

IInd YEAR

  Disciplines Hours Credits
Ist sem. IInd sem.
I. COMPULSORY COURSES
Food biochemistry 56 4 -
Elements of electrical engineering 56 - 5
General microbiology 56 5 -
Special microbiology 56 - 5
Elements of mechanical engineering 56 5 -
Raw plant materials 112 5 4
Raw animal materials 98 5 3
Refrigerating and air conditioning equipment 42 - 3
Unitary operations in the food processing industry 112 5 5
Practicum 60 - 4
Physical education 28 1 1
Total I 788 30 30
II. OPTIONAL COURSES (TO CHOOSE)
Foreign languages
(to choose between: English, French, German, Spanish)
28 1 1
Total II 28 1 1
TOTAL I + II 816 31 31
III. PEDAGOGY MODULE (OPTIONAL)
Pedagogy II 5 -
Specialized Didactics - 5

IIIrd YEAR

  Disciplines Hours Credits
Ist sem. IInd sem.
I. COMPULSORY COURSES
Packaging and design in food industry 56 - 4
Equipments in the food industry 112 5 4
Refrigerating and air conditioning equipment 56 4 -
Technology and control in the wine industry 56 - 4
Global policies and strategies in food security 42 - 3
Principles and means of preserving food products 56 4 -
Technology of milling and baking 56 4 -
Technologies in the oil, sugar and sugar products industry 56 - 4
Technology of fruit and vegetable processing 56 4 -
Consumer protection and legislation 42 - 3
Elements of electric engineering 56 4 -
Food products safety 42 - 3
Practicum 90 - 4
Total I 776 25 29
II. OPTIONAL COURSES (TO CHOOSE)
Human nutrition psychology 56 - 3
Food biotechnology
Spice and aromatic plants 56 3 -
Principles of human nutrition
Total II 112 3 3
TOTAL I + II 846 28 32
III. ELECTIVE COURSES
Foreign languages 1 -
IV. PEDAGOGY MODULE (OPTIONAL)
Computer assisted instruction 2 -
Classroom management - 3
Pedagogical practicum for the mandatory pre-higher education I 3 2
Graduation exam, level I 0 - 5

IVth YEAR

  Disciplines Hours Credits
Ist sem. IInd sem.
I. COMPULSORY COURSES
Technology of milk and milk products 96 5 4
Technology of meat and meat products 96 5 4
Technology and control in the brewing and distillates industry 56 5 -
Quality control and assurance of food quality* 56 5 5
Accounting 20 - 2
Management 42 5 -
Marketing 40 - 4
Food quality management 40 - 4
Economy and traceability of agri-food products 42 2 -
Practicum 120 - 5
Total I 648 27 28
II. OPTIONAL COURSES (TO CHOOSE)
Ecotoxicology of food products 62 3 2
Additives and ingredients in the food industry
Total II 62 3 2
TOTAL I + II 710 30 30
III. ELECTIVE COURSES
Foreign languages 1 1
Elements of mechanical and technological dimensioning 3 -
Diploma examination 0 - 10



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