Master's degree
This study programme falls within the master's field of Engineering and management in agriculture and rural development. The duration of studies is 2 years (120 ECTS credits). Students acquire skills to systematically analyze problems related to the hospitality and tourism industry, to identify and apply research methods in the field of management, technologies and specific equipment, to design and promote tourism products and services, to implement strategies in the field of hospitality and tourism. The study programme includes two elective specialization routes: Business development in the hospitality industry and Development of tourist destinations and products. Completion of this study programme enables graduates to approach several professions in the field of engineering and management.
Perspectives after graduation: professional career in production, education, research, in local or central administration.
- Curriculum
- Syllabus
The master's degree programme in Processing systems and quality control of agri-food products is designed to provide skills and competencies for a professional and research career in the field of Food Engineering (based on accredited undergraduate study programmes: Food Engineering and Food Control and Expertise).
Mission and objectives: The master's degree programme Processing systems and quality control of agri-food products is the connecting level, within the study path Bachelor - Master - Doctorate, between the undergraduate study programmes that train students as practitioners, and the doctoral school profile, where PhD students are trained in innovation. In this context, the general objective of the master's degree programme is the training and development of the master's students’ ability to acquire knowledge, but also critical thinking to act effectively in the field of modern technologies for processing and control of agri-food products; the programme also aims at providing training by deepening skills, both for production activities at the highest level and for research excellence in a top activity.
The duration of the study is 2 years (4 semesters); the first semester having a common structure, all elective routes going through the same in-depth disciplines. Starting with the second semester, students can opt for one of the two elective courses entitled: Advanced agri-food processing systems and Agri-food quality control.
Professional skills acquired:
- - Identification, description and appropriate use of notions specific to food science and food safety;
- - Advanced design of technologies, equipment and technical systems using processes, flows, principles, methods and tools specific to engineering;
- - Solving the problems specific to the activities of conservation, processing and control of products of plant and animal origin;
- - Planning, management, analysis and design of food technologies from raw materials to finished product;
- - Food quality assessment in accordance with European Union standards and procedures.
Possible occupations for graduates:
- Curriculum
- Syllabus
Mission and objectives: General objective of the study programme entitled Gastronomic Engineering (in English), is designed to provide skills and competences for a professional and research career in Food Engineering (based on the accredited undergraduate programmes: Food Products Engineering and Food Products Control and Expertise). The Master's degree programme Gastronomic Engineering is the link on the path Bachelor's - Master's - Doctorate between the Bachelor degree programmes, which trains students as good performers, and the doctoral school, where doctoral students are trained to innovate. In this context, the main aim of the Master's programme is to train and develop the knowledge capacity of the students, but also their capacity to think critically and innovatively, within the topical field of gastronomy, a frontier field between food and hospitality. The Master's programme also aims to develop the Master's students' skills, both for production activities at the highest level and for research excellence in a cutting-edge activity.
The master's degree program Gastronomic Engineering (in English) is the first master's program in Romania that offers graduates a solid foundation such as: Management, Engineering and Practice. Thus, the general objective of this Master's program is to provide graduates advanced knowledge, skills and competences necessary to creatively and confidently innovate food production in gastronomy, in line with current trends in food and hospitality. The degree programme is an innovative and offers a complex understanding of food and beverage sector while providing a leadership perspective on key issues facing the food and hospitality industry.
The duration of the programme is 2 years (4 semesters). The language of instruction is English.
Possible occupations for graduates: Major group 2145 Code COR/ISCO-08
214514- engineer in the food industry
214516 - food product engineer designer
214538 - food technology specialist
The objectives and the profile of competencies developed in accordance with the needs identified on the labour market and with the national qualifications framework are summarized below and detailed in the syllabi of the curriculum.
Professional competences:
- Performs detailed food processing operations
- Applies specific regulations related to food and beverage manufacturing.
- Check the quality of raw materials
- Applies regarding regulations regarding regulations of food and of food safety
- Estimate organizational risks
