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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: Food Engineering

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAF1O01

Mathematics and Statistics I

DF

74

2

2

-

-

E

5

-

-

-

-

-

-

 

DlAF2O02

Mathematics and Statistics II

DF

74

-

-

-

-

-

-

2

2

-

-

E

5

 

DlAF1O03

Physics

DF

62

2

-

1

-

VP

4

-

-

-

-

-

-

 

DlAF1O04

Inorganic Analytical Chemistry

DF

56

3

-

2

-

E

6

-

-

-

-

-

-

 

DlAF2O05

Physico - Chemical Analysis

DF

62

-

-

-

-

-

-

2

-

1

-

VP

4

 

DlAF1O06

Organic Chemistry

DF

56

3

-

2

-

E

6

-

-

-

-

-

-

 

DlAF1O07

Applied Informatics and Computer Assisted Graphics I

DF

62

1

-

2

-

E

4

-

-

-

-

-

-

 

DlAF2O08

Applied Informatics and Computer Assisted Graphics II

DF

50

-

-

-

-

-

-

1

-

1

-

E

3

 

DlAF2O09

Physical and Colloid Chemistry

DF

62

-

-

-

-

-

-

2

-

1

-

E

4

 

DlAF2O10

Food Chemistry

DF

60

-

-

-

-

-

-

3

-

2

-

E

5

 

DlAD1O11

Food Safety. Global Strategies and Policies

DD

36

2

1

-

-

VP

3

-

-

-

-

-

-

 

DlAD2O12

Nutritional Psychology

DD

36

-

-

-

-

-

-

2

1

-

-

VP

3

 

DlAS2O13

Ecology and Environmental Protection 

DS

62

-

-

-

-

-

-

2

-

1

-

VP

4

 

DlAC1O14

Modern Language I

DC

24

-

2

-

-

VP

2

-

-

-

-

-

-

 

DlAC2O15

Modern Language II

 DC

24

-

-

-

-

-

-

-

2

-

-

VP

2

 

DlAC1O16

Physical Education  I

DC

12

-

1

-

-

VP(A/R)

1

-

-

-

-

-

-

 

DlAC2O17

Physical Education  II

DC

12

-

-

-

-

-

-

-

1

-

-

VP(A/R)

1

 

 

TOTAL COMPULSORY SUBJECTS

 

824

13

6

7

-

4E

3V

30

14

6

6

-

4E4V

30

 

 

Optional Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAC1F01

Plant-derived Raw Materials for the Food Industry.

 

48

2

2

-

-

VP

4

-

-

-

-

-

-

 

DlAC2F02

Animal-derived Raw Materials for the Food Industry.

 

48

-

-

-

-

-

-

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAF3O01

Food Biochemistry I

DF

86

2

1

2

-

E

6

-

-

-

-

-

-

 

DlAF4O02

Food Biochemistry II

DF

86

-

-

-

-

-

-

2

1

2

-

E

6

 

DlAD4O03

General Microbiology

DD

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlAD3O04

Elements of Mechanical and Electrical Engineering

 

DD

 

72

3

-

2

1

E

6

-

-

-

-

-

-

 

DlAD3O05

Principles and methods of food preservation I

 

DD

 

74

2

-

2

-

VP

5

-

-

-

-

-

-

 

DlAD4O06

Principles and Methods of Food Preservation II

 

DD

 

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlAD3O07

Unit Operations in the Food Industry  I

DD

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlAD4O08

Unit Operations in the Food Industry  II

DD

72

-

-

-

-

-

-

2

-

2

2

E

6

 

DlAD4O09

Principles of Human Nutrition

DD

48

-

-

-

-

-

-

2

-

2

-

VP

4

 

DlAD4O10

Practicum  (3weeks x 30 hours/week)

DD

-

-

-

-

-

-

-

-

-

-

-

VP

3

 

DlAS3O11

Dispersed Food Systems

DS

74

3

-

1

-

E

5

-

-

-

-

-

-

 

DlAC3O12

Modern Language III

DC

50

-

2

-

-

VP

3

-

-

-

-

-

-

 

DlAC4O13

Modern Language IV

DC

50

-

-

-

-

-

-

-

2

-

-

VP

3

 

DlAC3O14

Physical Education III

DC

12

-

1

-

-

VP(A/R)

1

-

-

-

-

-

-

 

DlAC4O15

Physical Education IV

DC

12

-

-

-

-

-

-

-

1

-

-

VP(A/R)

1

 

 

TOTAL COMPULSORY SUBJECTS

 

736

11

4

10

1

4E2V

30

10

4

10

2

4E

3V

30

 

 

Optional Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAC3F01

Enzymology I

 

48

2

-

2

-

V

4

-

-

-

-

-

-

 

DlAC4F02

Enzymology II

 

48

-

-

-

-

-

-

2

-

2

-

V

4

 

DlAC3F03

Basic Elements of Toxicology I

 

48

2

2

-

-

V

4

-

-

-

-

-

-

 

DlAC4F04

Basic Elements of Toxicology II

 

48

-

-

-

-

-

-

2

2

-

-

V

4

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAD5O01

Special Microbiology

DD

74

2

-

2

-

E

5

-

-

-

-

-

-

 

DlAD5O02

Food Safety

DD

62

2

-

1

-

VP

4

-

-

-

-

-

-

 

DlAD6O03

Food Industry. Equipment  

DD

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlAD6O04

Food Biotechnology

DD

36

-

-

-

-

-

-

2

-

1

-

VP

3

 

DlAD6O05

Sensory Analysis

DD

48

-

-

-

-

-

-

2

-

2

-

VP

4

 

DlAD6O06

Consumer Protection/Legislation

DD

36

-

-

-

-

-

-

2

1

-

-

VP

3

 

DLAD5O07

Additives and Ingredients in the Food Industry

DD

62

2

1

-

-

VP

4

-

-

-

-

-

-

 

DlAD6O08

Practicum  (3weeks x 30 hours/week)

DD

-

-

-

-

-

-

-

-

-

-

-

VP

3

 

DlAS5O09

Technology and Quality Control in the Dairy Industry 

DS

74

2

-

1

1

E

5

-

-

-

-

-

-

 

DlAS6O10

Technology and Quality Control in the Meat Industry 

DS

74

-

-

-

-

-

-

2

-

1

1

E

5

 

 

TOTAL

 

514

8

1

4

1

-

18

10

1

6

1

-

22

 

 

Compulsory Elective Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Package 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAS5A11

Quality Assurance and Control in the Food Industry

DS

48

3

-

1

-

VP

4

-

-

-

-

-

-

 

DlAS5A12

The Technology and Quality Control of Wine and Alcoholic Beverages I

DS

48

3

-

1

-

E

4

-

-

-

-

-

-

 

DlAS6A13

The Technology and Quality Control of Wine and Alcoholic Beverages II

DS

48

-

-

-

-

-

-

2

-

1

1

E

4

 

DlAS5A14

Technology and Quality Control in the Milling and Bread Making Industry  I

DS

48

3

-

1

-

E

4

-

-

-

-

-

-

 

DlAS6A15

Technology and Quality Control in the Milling and Bread Making Industry  II

DS

48

-

-

-

-

-

-

2

-

1

1

E

4

 

 

Package 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAS5A16

The Technology and Quality Control of Wine and Alcoholic Beverages I

DS

48

3

-

1

-

E

4

-

-

-

-

-

-

 

DlAS6A17

The Technology and Quality Control of Wine and Alcoholic Beverages II

DS

48

 

-

-

-

-

-

2

-

1

1

E

4

 

DlAS5A18

Technology and Quality Control in the Milling and Bread Making Industry  I

DS

48

3

-

1

-

E

4

-

-

-

-

-

-

 

DlAS6A19

Technology and Quality Control in the Milling and Bread Making Industry  II

DS

48

-

-

-

-

-

-

2

-

1

1

E

4

 

DlAS5A20

Membrane Based Techniques in Food Analysis 

DS

48

3

-

1

-

VP

4

-

-

-

-

-

-

 

 

TOTAL

 

240

9

-

3

-

-

12

4

-

2

2

-

8

 

 

TOTAL COMPULSORY SUBJECTS

 

754

17

1

7

1

4E

3VP

30

14

1

8

3

4E

4VP

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAD7O01

Food Industry. Equipment  

DD

62

2

-

-

1

VP

4

-

-

-

-

-

-

 

DlAD7O02

Management

DD

36

2

1

-

-

VP

3

-

-

-

-

-

-

 

DlAD8O03

Marketing

DD

36

-

-

-

-

-

-

2

1

-

-

VP

3

 

DlAD8O04

Packaging and Design in the Food Industry

DD

36

-

-

-

-

-

-

2

1

-

-

E

3

 

DlAS7O05

Technology and Quality Control -Industrial Fermentation (Beer)

DS

74

2

-

1

1

E

5

-

-

-

-

-

-

 

DlAS7O06

Technology and Quality Control - Edible Oil Industry

DS

74

2

-

1

1

E

5

-

-

-

-

-

-

 

DlAS8O07

Technology and Quality Control – Sugar and Sugary Foods  

DS

22

-

-

-

-

-

-

2

-

2

-

E

3

 

DlAS7O08

Technology and Quality Control – Canned Foods

DS

74

2

-

1

1

E

5

-

-

-

-

-

-

 

DlAS7O09

Modeling and Optimization of Technological Processes

DS

50

1

-

1

-

VP

3

-

-

-

-

-

-

 

DlAS8O10

Food Fraud and Prevention

DS

48

-

-

-

-

-

-

2

-

2

-

E

4

 

DlAS7O11

Diploma Project Practicum – Technological Project

DS

10

-

-

-

3

VP

2

-

-

-

-

-

-

 

DlAS8O12

Diploma Project Practicum – Economic Calculus  

DS

38

-

-

-

-

-

-

-

-

-

1

VP

2

 

DlAS8O13

IT Tools and Research Techniques

DS

36

-

-

-

-

-

-

2

-

1

-

VP

3

 

DlAS8O14

Accounting

DS

50

-

-

-

-

-

-

1

1

-

-

VP

3

 

DlAS8O15

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

DS

30

-

-

-

-

-

-

-

-

-

-

VP

3

 

 

TOTAL

 

676

11

1

4

7

-

27

11

3

5

1

-

24

 

 

Compulsory Elective Subjects

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Package 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAS7A16

Toxicology         

DS

36

2

1

-

-

E

3

-

-

-

-

-

-

 

DlAS8A17

Hygiene Regulations in the Agri-Food Industry

DS

22

-

-

-

-

-

-

2

-

2

-

E

3

 

DlAS8A18

Research and Development Management

DS

50

-

-

-

-

-

-

1

1

-

-

VP

3

 

 

Package 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DlAS8A16

Acclimatization and Refrigeration Techniques in the Food Industry

DS

50

-

-

-

-

-

-

1

1

-

-

VP

3

 

DlAS8A17

Hygiene Regulations in the Agri-Food Industry

DS

22

-

-

-

-

-

-

2

-

2

-

E

3

 

DlAS7A18

Community Law and Business Administration

DS

36

2

1

-

-

E

3

-

-

-

-

-

-

 

 

TOTAL

 

108

2

1

-

-

-

3

3

1

2

-

-

6

 

 

TOTAL COMPULSORY SUBJECTS

 

784

13

2

4

7

4E

4VP

30

14

4

7

1

4E

6VP

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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