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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

-