Food Engineering

The mission of the Bachelor's degree program in Food Engineering is in line with the mission of the "Vasile Alecsandri" University of Bacau, which is to ensure the acquisition of knowledge and the development of the skills necessary to exercise the engineering profession, in the specialization of Food Engineering. The Bachelor's degree program in Food Engineering within the field of study Food Engineering, full-time education, operates within the Faculty of Engineering of the "Vasile Alecsandri" University of Bacau, under the tutelage of the Department of Chemical and Food Engineering.

The mission of the specialization in Food Engineering has two important components: a didactic component and a research component.

The didactic mission of the specialization aims at knowledge and understanding of the fundamental concepts and theories of engineering sciences and their application within the specialization of Food Engineering. The Food Engineering study program prepares specialists with solid theoretical, practical and research knowledge, specific to the field.

The mission of the Study Program, being didactic and scientific research, is focused on regional needs, with openness to partnerships with the academic, economic and social environment at national and international levels.

To achieve the mission of the Food Engineering study program, the following objectives are pursued: deepening theoretical knowledge and identifying them in certain practical cases in the field; developing the capacity to synthesize scientific and technical information in the field; developing appropriate skills for the study, research and design of solutions; developing skills and technical thinking, in accordance with the new market requirements, the nomenclature of disciplines and national requirements, the National Register of Qualifications in Higher Education and the national qualifications framework.

Achieving the objectives of the disciplines included in the curriculum of the Food Engineering study program will facilitate the acquisition of competencies on the basis of which future specialists will be able to carry out their activity.

Considering the research mission, the program graduates are trained to work effectively both individually and in teams and to have a continuous concern for the new. Thus, the development of incipient research skills is stimulated in order to improve performance in the field of Food Engineering and the specialization in Food Engineering.

The Food Engineering study program, in accordance with the specialization mission, proposes the following main objectives:

• to train highly qualified personnel and to update their training in the field of Food Engineering, the specialization in Food Engineering. In this field, there are requirements on the market for highly qualified labor, and the university has proven its competence and responsibility to provide educational services whose quality is compatible with an acceptable level of university standards. The training of personnel will focus on the acquisition of knowledge and skills specific to the specialization.

• to produce and transmit scientific knowledge in the field of Food Engineering, thus contributing both to the enrichment of the universal knowledge heritage and to the maintenance and development of the professional capacity and performance of teaching and research staff.

• to provide various specific activities requested by beneficiaries, under competitive commercial conditions.

The stated outcomes of the Food Engineering bachelor's degree program translate into the professional competencies that graduates of this program acquire: adjust product designs; design technical components; manage the environmental impact of operations; write technical reports; apply regulations related to food and beverage manufacturing; ensure compliance with environmental legislation; write documentation regarding batch records; ensure sanitation; manage personnel; manage time in food processing operations; develop beverage manufacturing procedures; train employees; use new technologies in food manufacturing; manage the use of additives in food manufacturing; apply the HACCP method (hazard analysis and critical control points); strive to improve food production from a nutritional point of view; keep up with innovations in the field of food manufacturing; interpret data related to food manufacturing; monitor production development; estimate organizational risks.

Transversal skills:  adopts ways to reduce pollution; applies scientific, technological and engineering knowledge; uses equipment, instruments or technological equipment with precision.

The entire teaching and research activity of the Food Engineering undergraduate study program is designed to be student-centered and great emphasis is placed on the use of modern methods and techniques, of high academic and scientific level, both in the teaching process and in research.