Technology of Agricultural Products Processing

The programme supports the academic training and the acquiring of the practical skills in the management of the technological processes from food industry, in their optimization, in the field of the physical-chemical analysis, food biochemistry and food microbiology, providing to the graduates the general and the specific competencies needed to work in the food production area and also in the quality control of the food products, with the aim to minimize the risks and to increase the safety in food consumption.

The main professional competencies acquired by the graduates refer to identification, description and appropriate use of the specific concepts of food science and food safety; the management of the engineering processes, working with the facilities and equipment of the food industry; control, management, analysis and design of the food technologies, starting from raw materials until the final products; planning, organizing and coordination of the marketing activities in the agro-food sector; designing of the new food products, projects implementation and management; quality management of the agro-food chain.