Quality Control and Security of Food Products @ Faculty of Chemical Engineering and Biotechnology

secretariat[at]chimie.upb.ro +4 021 402 3927

> EDUCATION> MASTER OF SCIENCE DEGREE> DOMAIN CHEMICAL ENGINEERING> QUALITY CONTROL AND SECURITY OF FOOD PRODUCTS

Quality Control and Security of Food Products

This program has been meant for all B.Sci. graduates from the Faculty of Applied Chemistry and Materials Science, in University Politehnica of Bucharest; also, it may be suitable for graduates in food chemistry and related domains from other Romanian universities.

Among the main aims of the above program, we have to mention the deepening of the acquired knowledge within the B.Sci. studies in Food Chemistry and Biochemical Technologies; in this respect, we concentrate on the quality control of food using a large variety of physical methods such as GLC, LC, FT-IR, UV-Vis, atomic fluorescence, H¹-NMR, C¹³-NMR, atomic emission and absorption spectroscopy, mass spectroscopy an so on.

On the other hand, within this program we present the newest methods for biological control of food goods and also the separation and characterization of natural products used in food industry.

Another goal of the program is updating the previous obtained knowledge with regard to the getting various food additives, as well as specific dyes, surfactants, preservatives, or antiseptic substances.

In this perspective, the curriculum presents engineering knowledge specific for the domain (colloidal systems, food processing, and metabolic engineering); information regarding detailed economic and legislative features is also provided. A special focus has been given to particular abilities needed in the research concerning food chemistry.

Acquired Skills and Abilities

The specific abilities and competences must be understood as a grasp of the particular processes of the entire domain, but also in correlation with other disciplines, or professional areas; the graduates should become familiar with the updated achievements in this field. A central emphasis is placed on understanding and applying the essential methods of investigation.

Among the competences (useful both in research, or in manufacture enterprises) offered by Master Studies in Food Chemistry we have to mention:The capability to use complex methods for the analysis, characterization and control of food products;

Competences related to preparation and characterization of natural compounds used as additives in food industry;

Specific expertise in research endeavor such as: finding and logical gathering of relevant literature information, experiment planning, understanding experimental data and scripting the scientific report;

Competences related to marketing and legislation in the field of food industry.

Employment Opportunities

The students that graduate the Quality Control and Security of Food Products Master program can successfully apply for various jobs into workplaces such as manufacturing or assembly plants in the field of food processing, as well in synthesis and / or conditioning of food additives, food supplements with therapeutic effects (nutraceuticals), in analytical laboratories for quality control of food products. Graduates can also join R&D programs, either in well-known companies or in research institutes.

Through the skills acquired in this master`s degree program, graduates have the opportunity to work in industrial commercial companies, in scientific research and technological development units, in higher education, in laboratories for analysis and certification of the composition and quality of food products, in firms that process natural resources to provide food supplements, plant extracts etc., or in the field of technical-scientific consultancy.

Further Professional Development of Graduation

A main requirement for the future graduates of the “Quality Control and Security of Food Products” Master program is achieving an original research study which opens for them numerous opportunities for further carrier developments related to R&D programs.

One such important opportunity is a continuation of professional training with Ph.D. studies in Food Chemistry, Organic Chemistry, Environmental Chemistry, Chemical Engineering or other related fields. Ca. a quarter of the graduates of the “Quality Control and Security of Food Products” Master program have chosen to continue their studies in such Ph.D. programs offered by UPB or other universities (national or abroad).

Human Resources and Logistics for Student Education

The quality of the educational process is determined by the level of teachers’ training, as well as the way in which courses are presented, the quality of the teaching materials, the efficient use of time for tutorials, projects and laboratory activities.

The master’s curriculum is relying on a team in which experienced professors blend with enthusiastic young researchers. All staff members are well-trained in the respective fields of study developed in this master program, all being owners of a Ph.D. degree. Part of the teaching staff is specialized through training abroad, and the teaching/research facilities are appropriate (teaching classes, libraries, laboratories, computer clusters etc.). Students of the “Quality Control and Security of Food Products” Master program are invited to actively participate to the various fundamental / contractual researches, a respectable number of publications/communications being co-authored by them.

The Department of Organic Chemistry “C. Nenitescu” that manages the Master program has adequate facilities for its deployment. The laboratories in which all didactic and research activities are carried out are suitably supplied for supporting all activities of the curriculum and have appropriate space and equipment for the educational process.

Type

MASTER OF SCIENCE DEGREE Program

Domain

Domain Chemical Engineering

Supervising Department

Departament of Organic Chemistry

CONTACT

SECRETARIAT

Quality Control and Security of Food Products

Type

Domain

Supervising Department

Daniela ISTRATI