Food Product Engineering

Professional competences
C1 Identification, description and use of specific concepts related to the food science and food safety.
C2 Management of general engineering processees, operation of food industry equipment and facilities.
C3 Supervision, management, analysis and design of food technologies from raw materials to finished products.
C4 Design of new food products; project implementation and management.
C5 Production management, food product quality control, and implementation of marketing processes.
C6 Management of technologies for the food industry by-products and waste use and environmental protection assurance.

Transversal competences
CT1 Application of strategies of perseverance, rigor, efficiency and responsibility at work, punctuality and accountability of personal activities, creativity, common sense, analytical and critical thinking, problem solving, etc based on the principles, norms and values of the professional ethics in the field.
CT2 Application of interpersonal techniques within a team; enhancing the interpersonal communication skills based on empathy and assuming specific tasks within the team for solving group/individual conflicts and optimal time management.
CT3 Effective use of various learning patterns and techniques to acquire information from bibliographic and electronic databases both in Romanian and a foreign language, and assessment of the usefulness of extrinsic and intrinsic motivation for a continuing learning.