Skip navigation.

Language:

"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: Food Control and Expertise

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBF1O01

Mathematics and Statistics I

DF

74

2

2

-

-

E

5

-

-

-

-

-

-

 

DlBF2O02

Mathematics and Statistics II

DF

74

-

-

-

-

-

-

2

2

-

-

E

5

 

DlBF1O03

Physics

DF

62

2

-

1

-

VP

4

-

-

-

-

-

-

 

DlBF1O04

Inorganic Analytical Chemistry

DF

86

3

-

2

-

E

6

-

-

-

-

-

-

 

DlBF2O05

Physico - Chemical Analysis

DF

62

-

-

-

-

-

-

2

-

1

-

VP

4

 

DlBF1O06

Organic Chemistry

DF

86

3

-

2

-

E

6

-

-

-

-

-

-

 

DlBF1O07

Computer Assisted Graphics I

DF

62

1

 

2

 

E

4

-

-

-

-

-

-

 

DlBF2O08

Computer Assisted Graphics II

DF

50

-

-

-

-

-

-

1

 

1

 

E

3

 

DlBF2O09

Physical and Colloid Chemistry

DF

74

-

-

-

-

-

-

2

-

2

-

E

5

 

DlBF2O10

Food Chemistry

DF

60

-

-

-

-

-

-

3

-

2

-

E

5

 

DlBD1O11

Food Safety. Global Strategies and Policies

DD

36

2

1

-

-

VP

3

-

-

-

-

-

-

 

DlBD2O12

Nutritional Psychology

DD

50

-

-

-

-

-

-

2

-

-

-

VP

3

 

DlBS2O13

Ecology and Environmental Protection 

DS

36

-

-

-

-

-

-

2

-

1

-

VP

3

 

DlBC1O14

Modern Language I

DC

24

-

2

-

-

VP

2

-

-

-

-

-

-

 

DlBC2O15

Modern Language II

DC

24

-

-

-

-

-

-

-

2

-

-

VP

2

 

DlBC1O16

Physical Education  I

DC

12

-

1

-

-

VP(A/R)

1

-

-

-

-

-

 

 

DlBC2O17

Physical Education  II

DC

12

-

-

-

-

-

-

-

1

-

-

VP(A/R)

1

 

 

TOTAL COMPULSORY SUBJECTS

 

884

13

6

7

-

4E

3V

30

14

5

7

-

4E

4V

30

 

 

Optional Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBC1F01

Raw Materials for the Food Industry.

 

24

2

-

-

-

V

2

-

-

-

-

-

-

 

DlBC2F02

Management

 

36

-

-

-

-

-

-

2

1

-

-

V

3

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBF3O01

Food Biochemistry I

DF

60

2

1

2

-

E

5

-

-

-

-

-

-

 

DlBF4O02

Food Biochemistry II

DF

84

-

-

-

 

-

-

2

2

3

-

E

7

 

DlBD4O03

General Microbiology

DD

34

-

-

-

 

-

-

2

-

3

-

E

4

 

DlBD3O04

Instrumental Analysys

DD

36

2

-

1

-

VP

3

-

-

-

-

-

-

 

DlBD3O05

Elements of Mechanical and Electrical Engineering

DD

76

1

-

-

1

E

4

-

-

-

-

-

-

 

DlBD3O06

Unit Operations in the Food Industry  I

DD

62

2

-

1

-

E

4

-

-

-

-

-

-

 

DlBD4O07

Unit Operations in the Food Industry  II

DD

60

-

-

-

-

-

-

2

-

1

2

E

5

 

DlBD4O08

Principles of Human Nutrition

DD

62

-

-

-

-

-

-

2

-

1

-

VP

4

 

DlBD3O09

Principles and Methods of Food Preservation I

DD

62

2

-

1

-

E

4

-

-

-

-

-

 

 

DlBD4O10

Principles and Methods of Food Preservation II

DD

62

-

-

-

-

-

-

2

-

1

-

E

4

 

DlBD3O11

Food Safety

DD

36

2

-

1

-

VP

3

-

-

-

-

-

-

 

DlBD4O12

Practicum  (3weeks x 30 hours/week)

DD

-

-

-

-

-

-

-

-

-

-

-

VP

3

 

DlBS3O13

Dispersed Food Systems

DS

48

2

-

2

-

VP

4

-

-

-

-

-

-

 

DlBC3O14

Modern Language III

DC

50

-

2

-

-

VP

3

-

-

-

-

-

-

 

DlBC4O15

Modern Language IV

DC

50

-

-

-

-

-

-

-

2

-

-

VP

3

 

DlBC3O16

Physical Education III

DC

12

-

1

-

-

VP(A/R)

1

-

-

-

-

-

-

 

DlBC4O17

Physical Education IV

DC

12

-

-

-

-

-

-

-

1

-

-

VP(A/R)

1

 

 

TOTAL COMPULSORY SUBJECTS

 

806

13

4

8

1

4E

4V

30

10

5

9

2

4E

4V

30

 

 

Optional Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBC3F01

CAD I

 

24

1

-

1

-

VP

2

-

-

-

-

-

-

 

DlBC4F02

CAD II

 

24

-

-

-

-

-

-

1

-

1

-

VP

2

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBD6O01

Food Industry. Equipment

DD

62

-

-

-

-

-

-

1

-

2

-

VP

4

 

DlBD5O02

Food Technology and Biotechnology I

DD

62

2

-

1

-

E

4

-

-

-

-

-

-

 

DlBD6O03

Food Technology and Biotechnology II

DD

48

-

-

-

-

-

-

3

-

1

-

E

4

 

DlBD5O04

Legislation and Consumer Protection

DD

36

1

2

-

-

VP

3

 

 

 

 

 

 

 

DlBD6O05

Sensory Analysis 

DD

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlBD5O06

Additives and Ingredients in the Food Industry

DD

48

2

2

-

-

VP

4

-

-

-

-

-

-

 

DlBD6O07

Microbiological Expertise

DD

46

-

-

-

-

-

-

3

-

3

-

E

5

 

DlBS5O08

Food Analysis. Modern Techniques and Principles

DS

98

2

2

2

-

E

7

-

-

-

-

-

-

 

DlBS6O09

Enzimology

DS

86

-

-

-

-

-

-

2

1

2

-

E

6

 

DlBD6O10

Practicum  (3weeks x 30 hours/week)

DD

-

-

-

-

-

-

-

-

-

-

-

VP

3

 

 

TOTAL

 

534

7

6

3

0

-

18

11

1

10

-

-

26

 

 

Compulsory Elective Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Package 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBS5A11

Acclimatization in the Food Industry

DS

62

1

-

-

2

VP

4

-

-

-

-

-

-

 

DlBS5A12

Extractive technologies in the food industry I

DS

62

2

-

1

-

E

4

-

-

-

-

-

-

 

DlBS6A13

Extractive Technologies in the Food Industry II

DS

48

-

-

-

-

-

-

2

-

1

1

VP

4

 

DlBS5A14

The Technology of Wine and Alcoholic Beverages

DS

48

2

-

1

1

E

4

-

-

-

-

-

-

 

 

Package 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBS5A11

Genetically Modified Food

DS

48

2

-

1

1

E

4

-

-

-

-

-

-

 

DlBS5A12

Extractive Technologies in the Food Industry I

DS

62

2

-

1

-

E

4

-

-

-

-

-

-

 

DlBS6A13

Extractive Technologies in the Food Industry II

DS

48

-

-

-

-

-

-

2

-

1

1

VP

4

 

DlBS5A14

Acclimatization in the Food Industry

DS

62

1

-

-

2

VP

4

-

-

-

-

-

-

 

 

TOTAL

 

220

5

-

2

3

-

12

2

-

1

1

-

4

 

 

TOTAL COMPULSORY SUBJECTS

 

754

12

6

5

3

4E

3V

30

13

1

11

1

4E

3V

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBD8O01

Marketing

DD

36

-

-

-

-

-

-

2

1

-

-

E

3

 

DlBD7O02

Food Quality Management

DD

36

2

1

-

-

VP

3

-

-

-

-

-

-

 

DlBD7O03

Food Technology and Biotechnology III

DD

48

3

-

1

-

E

4

-

-

-

-

-

-

 

DlBD8O04

Food Technology and Biotechnology IV

DD

22

-

-

-

-

-

-

3

-

1

-

E

3

 

DlBD8O05

Packaging and Design in the Food Industry

DD

50

-

-

-

-

-

-

1

1

-

-

VP

3

 

DlBS7O06

Food Fraud Control I

DS

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlBS8O07

Food Fraud Control II

DS

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlBS8O08

Hygiene Regulations in the Agri-Food Industry

DS

22

-

-

-

-

-

-

2

-

2

-

E

3

 

DlBS7O09

Toxicology

DS

74

2

1

1

-

E

5

-

-

-

-

-

-

 

DlBS7O10

Fermentation Technologies in the Food Industry

DS

62

2

-

1

-

E

4

-

-

-

-

-

-

 

DlBS8O11

Veterinary and Sanitary Control. Food Safety

DS

36

-

-

-

-

 

-

2

-

1

-

VP

3

 

DlBS7O12

Diploma Project Practicum- Technological Project

DS

36

-

-

-

3

VP

3

-

-

-

-

-

-

 

DlBS8O13

Diploma Project Practicum – Food Safety Analysis

DS

50

-

-

-

-

-

-

-

-

-

2

VP

3

 

DlBS8O14

Diploma Project Practicum  IT Tools and Research Techniques

DS

50

-

-

-

-

-

-

-

-

-

2

VP

3

 

DlBS8O15

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

DS

30

-

-

-

-

-

-

-

-

-

-

VP

3

 

 

TOTAL

 

674

11

2

5

3

-

24

12

2

6

4

-

28

 

 

Compulsory Elective Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Package 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBS7A16

Phytosanitary Control

DS

50

2

-

-

-

VP

3

-

-

-

-

-

-

 

DlBS8A17

International Legislation

DS

24

-

-

-

-

-

-

1

1

-

-

VP

2

 

DlBS7A18

Membrane Based Techniques in Food Analysis 

DS

36

2

1

-

-

E

3

-

-

-

-

-

-

 

 

Package 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlBS7A16

Commercial Law and Business Administration  

DS

36

2

1

-

-

E

3

-

-

-

-

-

-

 

DlBS7A17

Phytosanitary Control

DS

50

2

-

-

-

VP

3

-

-

-

-

-

-

 

DlBS8A18

Statistical Quality Control in the Food Industry

DS

24

-

-

-

-

-

-

1

1

-

-

VP

2

 

 

TOTAL

 

110

4

1

-

-

-

6

1

1

-

-

-

2

 

 

TOTAL COMPULSORY SUBJECTS

 

784

15

3

5

3

4E

4V

30

13

3

6

4

4E

6V

30

 

  

Abbreviation Key:

 

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

 

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

 

Back to top.

Site made by ROBO Design.

Coordinator Prof. Dr. Ioan Dziţac.

Dani Radulescu @ ActivNET