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"Aurel Vlaicu" University
of Arad

„Aurel Vlaicu” University of Arad                                                                                              

Faculty of Food Engineering, Tourism and Environmental Protection                            

Department: Technical and Natural Sciences

Area: Food Engineering

Study programme: Consumer and Environmental Protection

Mode of Study: Full-time learning

Duration of studies/ No. of Credits: 4 years/240 credits

Academic degree: BEng

 

 

CURRICULUM PLAN

Academic year 2016-2017

Year I

 

Subject Code

Subjects

Type of Subject

Individual Study/

 Semester

(hours)

Weekly study plan and type of evaluation

Semester I

14 weeks

Semester II

14 weeks

 

 

 

C

S

L

Pr

Ev

K

C

S

L

Pr

Ev

K

 

 

Compulsory Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCF1O01

Mathematics and Statistics I

DF

52

2

2

-

-

E

4

-

-

-

-

-

-

 

DlCF2O02

Mathematics and Statistics II

DF

69

-

-

-

-

-

-

2

2

-

-

E

5

 

DlCF1O03

Inorganic Analytical Chemistry

DF

92

3

-

2

-

E

6

-

-

-

-

-

-

 

DlCF1O04

Organic Chemistry

DF

92

3

-

2

-

E

6

-

-

-

-

-

-

 

DlCF2O05

Food Chemistry

DF

98

 

-

-

-

-

-

3

1

2

-

E

7

 

DlCF1O06

Physics

DF

66

2

-

1

-

E

4

-

-

-

-

-

-

 

DlCF2O07

Physico - Chemical Analysis

DF

69

-

-

-

-

-

-

2

-

2

-

VP

5

 

DlCF1O08

Computer Assisted Graphics

DF

52

2

-

2

-

VP

4

-

-

-

-

-

-

 

DlCF2O09

Physical and Colloid Chemistry

DF

69

-

-

-

-

-

-

2

-

2

-

E

5

 

DlCD1O10

Food safety. Global Strategies and Policies

DD

66

2

1

-

-

VP

4

-

-

-

-

-

-

 

DlCD2O11

Ecology and Environmental Protection 

DS

94

-

-

-

-

-

-

2

-

2

-

E

6

 

DlCC1O12

Modern Language I

DC

26

-

2

-

-

VP

2

-

-

-

-

-

-

 

DlCC2O13

Modern Language II

DC

22

-

-

-

-

-

-

-

2

-

-

VP

2

 

DlCC1O14

Physical Education  I

DC

13

-

1

-

-

VP(A/R)

1

-

-

-

-

-

 

 

DlCC2O15

Physical Education  II

DC

11

-

-

-

-

-

-

-

1

-

-

VP(A/R)

1

 

 

TOTAL COMPULSORY SUBJECTS

 

905

14

6

7

-

4E

3V

30

11

6

8

-

4E

2V

30

 

 

Optional Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCC1F01

Plant-derived Raw Materials for the Food Industry.

 

52

2

2

-

-

VP

4

-

-

-

-

-

-

 

DlCC2F02

Animal-derived Raw Materials for the Food Industry.

 

44

-

-

-

-

-

-

2

2

-

-

VP

4

 

DlCC1F03

Nutritional Psychology

 

52

2

2

-

-

VP

4

-

-

-

-

-

-

 

   

CURRICULUM PLAN

Academic year 2016-2017

Year II

 

 

Subject Code

Subjects

Type of Subject

Individual Study/

 Semester

(hours)

Weekly study plan and type of evaluation

 

Semester I

14 weeks

Semester II

14 weeks

 

 

 

C

S

L

Pr

Ev

K

C

S

L

Pr

Ev

K

 

 

 

Compulsory Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCF3O01

General Biochemistry

DF

88

1

-

2

-

E

5

-

-

-

-

-

-

 

 

DlCF4O02

Food Biochemistry

DF

60

-

-

-

 

-

-

2

1

2

-

E

5

 

 

DlCF3O03

Elements of Mechanical and Electrical Engineering

DF

62

1

-

2

-

VP

4

-

-

-

-

-

-

 

 

DlCD4O04

General Microbiology

DD

48

-

-

-

 

-

-

2

-

2

-

E

4

 

 

DlCD3O05

Principles and Methods of Food Preservation I

DD

48

2

-

2

-

E

4

-

-

-

-

-

 

 

 

DlCD4O06

Principles and Methods of Food Preservation II

DD

62

-

-

-

-

-

-

2

-

1

-

E

4

 

 

DlCD4O07

Principles of Human Nutrition

DD

62

-

-

-

-

-

-

2

-

1

-

VP

4

 

 

DlCD3O08

Legislation and Consumer Protection in Foodstuffs I

DD

36

2

1

-

-

VP

3

-

-

-

-

-

-

 

 

DlCD4O09

Legislation and Consumer Protection in Foodstuffs II

DD

36

-

-

-

-

-

-

2

1

-

-

VP

3

 

 

DlCD3O10

Unit Operations in the Food Industry  I

DD

48

2

-

2

-

E

4

-

-

-

-

-

-

 

 

DlCD4O11

Unit Operations in the Food Industry  II

DD

60

-

-

-

-

-

-

2

-

1

2

E

5

 

 

DlCS3O12

Water Source Protection

DS

62

2

-

1

-

VP

4

-

-

-

-

-

-

 

 

DlCS3O13

Sources of Air and Soil Pollution

DS

62

2

1

-

-

E

4

-

-

-

-

-

-

 

 

DlCD4O14

Practicum  (3weeks x 30 hours/week)

DD

-

-

-

-

-

-

-

-

-

-

-

VP

3

 

 

DlCC3O15

Modern Language III

DC

24

-

2

-

-

VP

2

-

-

-

-

-

-

 

 

DlCC4O16

Modern Language IV

DC

24

-

-

-

-

-

-

-

2

-

-

VP

2

 

 

DlCC3O17

Physical Education III

DC

12

-

1

-

-

VP(A/R)

1

-

-

-

-

-

-

 

 

DlCC4O18

Physical Education IV

DC

12

-

-

-

-

-

-

-

1

-

-

VP(A/R)

1

 

 

 

TOTAL COMPULSORY SUBJECTS

 

806

12

5

9

-

4E

4V

30

12

5

7

2

4E

4V

30

 

 

 

Optional Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCC3F01

Basic Elements of Toxicology I

 

22

2

-

2

-

VP

3

-

-

-

-

-

-

 

 

DlCC4F02

Basic Elements of Toxicology II

 

22

-

-

-

-

-

-

2

-

2

-

VP

3

 

 

DlCC3F03

Hygiene Regulations in the Agri-Food Industry.

 

22

2

2

-

-

VP

3

-

-

-

-

-

-

 

 

DlCC4F04

Fundamentals of Electrochemistry and Corrosion

 

22

-

-

-

-

-

-

2

2

-

-

VP

3

 

 

CURRICULUM PLAN

Academic year 2016-2017

Year III

 

Subject Code

Subjects

Type of Subject

 

Individual Study/

 Semester

(hours)

Weekly study plan and type of evaluation

Semester I

14 weeks

Semester II

14 weeks

 

 

 

C

S

L

Pr

Ev

K

C

S

L

Pr

Ev

K

 

 

Compulsory Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCD5O01

Food Quality Management

DD

34

2

2

-

1

VP

4

-

-

-

-

-

-

 

DlCD5O02

Food Safety

DD

62

2

-

1

-

VP

4

-

-

-

-

-

-

 

DlCD6O03

Sensory Analysis 

DD

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlCD6O04

Food Industry. Equipment  

DD

62

-

-

-

-

-

-

2

-

1

-

VP

4

 

DlCD5O05

Technology and Quality Control in the Meat Industry 

DD

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlCD6O06

Technology and Quality Control in the Dairy Industry 

DD

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlCD6O07

Practicum  (3weeks x 30 hours/week)

DD

-

-

-

-

-

-

-

-

-

-

-

VP

3

 

DlCD5O08

Environmental Management

DD

74

3

1

-

-

VP

5

-

-

-

-

-

-

 

DlCD5O09

Food Analysis. Modern Techniques and Principles

DD

98

3

1

2

-

E

7

-

-

-

-

-

-

 

DlCD6O10

Packaging and Design in the Food Industry

DD

24

-

-

-

-

-

-

1

1

-

-

VP

2

 

 

TOTAL

 

524

12

4

5

1

-

25

7

1

5

-

-

17

 

 

Compulsory Elective Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Package 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCS6A11

Modern Methods of Pollutants Analysis 

DS

60

-

-

-

-

-

-

3

-

2

-

E

5

 

DlCS6A12

General Technologies and Elements. Specific Pollutants

DS

34

-

-

-

-

-

-

3

-

2

-

E

4

 

DlCS5A13

Food Fraud Control I

DS

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlCS6A14

Food Fraud Control II

DS

62

-

-

-

-

-

-

1

-

2

-

VP

4

 

 

Package 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCS6A11

The Dynamics of Environmental Pollutants

DS

60

-

-

-

-

-

-

3

-

2

-

E

5

 

DlCS6A12

Concentration and Separation of Pollutants  

DS

34

-

-

-

-

-

-

3

-

2

-

E

4

 

DlCS5A13

Air Pollutants Control I

DS

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlCS6A14

Air Pollutants Control II

DS

62

-

-

-

-

-

-

1

-

2

-

VP

4

 

 

TOTAL

 

230

2

-

2

-

-

5

7

-

6

-

-

13

 

 

TOTAL COMPULSORY SUBJECTS

 

754

14

4

7

1

3E

3V

30

14

1

11

-

4E

4V

30

 

 

CURRICULUM PLAN

Academic year 2016-2017

Year IV


Subject Code

Subjects

Type of Subject

Individual Study/

 Semester

(hours)

Weekly study plan and type of evaluation

Semester I

14 weeks

Semester II

14 weeks

 

 

 

C

S

L

Pr

Ev

K

C

S

L

Pr

Ev

K

 

 

Compulsory Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCD7O01

Additives and Ingredients in the Food Industry

DD

48

3

1

-

-

VP

4

-

-

-

-

-

-

 

DlCD8O02

Veterinary and Sanitary Control

DD

60

-

-

-

-

-

-

2

-

3

-

E

5

 

DlCD7O03

Technology and Quality Control in the Bread Making Industry 

DD

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlCD7O04

Technology and Quality Control for Canned Fruits & Vegetables

DD

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlCD7O05

Technology and Quality Control in the Extractive Industry (Oil + Sugar/Milling) I

DD

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlCD8O06

Technology and Quality Control in the Extractive Industry (Oil + Sugar/Milling) II

DD

60

-

-

-

-

-

-

3

-

2

-

E

5

 

DlCS7O07

The Technology and Quality Control of Wine and Alcoholic Beverages

DS

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlCS8O08

Project - Food safety Analysis.

DS

48

-

-

-

-

-

-

1

-

-

3

VP

4

 

DlCS7O09

IT Tools and Research Techniques

DS

50

-

-

-

2

VP

3

-

-

-

-

-

-

 

DlCS8O10

Project - Environmental Quality Improvement

DS

60

-

-

-

-

-

-

2

-

-

3

VP

5

 

DlCS8O11

Diploma Project Practicum (2 weeks x 30 hours-week)

DS

30

-

-

-

-

-

-

-

-

-

-

VP

3

 

 

TOTAL

 

652

11

1

8

2

-

27

8

-

5

6

-

22

 

 

Compulsory Elective Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Package 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCS8A12

Consumer Rights and Relevant Authorities

DS

60

-

-

-

-

-

-

3

2

-

-

E

5

 

DlCS7A13

Phytosanitary Control

DS

36

2

1

-

-

VP

3

-

-

-

-

-

-

 

DlCS8A14

Community Policies in Environmental Protection  

DS

36

-

-

-

-

-

-

2

-

-

1

VP

3

 

 

Package 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlCS8A12

Eco-Marketing

DS

60

-

-

-

-

-

-

3

2

-

-

E

5

 

DlCS7A13

Membrane Based Techniques in Food Analysis  

DS

36

2

1

-

-

VP

3

-

-

-

-

-

-

 

DlCS7A14

Community Law and Business Administration

DS

36

-

-

-

-

-

-

2

-

-

1

VP

3

 

 

TOTAL

 

132

2

1

-

-

-

3

5

2

-

1

-

8

 

 

TOTAL COMPULSORY SUBJETCS

 

784

13

2

8

2

4E

3V

30

13

2

5

7

3E

4V

30

 

 

Abbreviation Key:

 

C – course;  S – seminar; L – Labs; P – projects; SI – individual study; Ev – form of evaluation;  K – credits;

 

BEng Curriculum Plan: DF – fundamental discipline; DD – area specific discipline; DS – speciality discipline; DC – complementary discipline;

 

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