Food Product Engineering

The specific activities of the programme lead to the assimilation of theoretic and practical knowledge regarding: the structure of raw and auxiliary materials used in food industry; the specific technologic parameters used in the various methods for obtaining and processing of food; the structure and functioning of food industry equipment; identifying of contaminants in the food chain, of food forgeries; the consumers’ requirements and behaviour; hygiene and quality requirements of food industry; performing of marketing studies in food industry.