„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;