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 previously 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 to 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.
Skills and abilities acquired
The specific abilities and competencies 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 competencies (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;
- Competencies related to preparation and characterization of natural compounds used as additives in the 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;
- Competencies related to marketing and legislation in the field of food industry.
Human resources and logistics for student education
The program is supervised by Department of Organic Chemistry "Costin NENITESCU".