FACULTY OF FOOD ENGINEERING offers BA/ Master’s Degrees and Postgraduate studies.
Undergraduate courses engineers, day education, 4 years are in fields/specializations: Food Products Engineering; Food Products Control and Expertise; Engineering and Management in Public Alimentation and Agro tourism. Master’s degrees studies take 2 years in the following specializations: Food Products Control and Expertise; Food Products and Environmental Quality Management - currently under evaluation for future authorization. Also, there is a 1-year postgraduate course: “Food Production Safety”. At graduation, the students will acquire all the information required in field of food processing, starting with quality control of the raw materials, processing technologies, also in food packaging, preservation, storage and transport.

The objectives of the FACULTY OF FOOD ENGINEERING are focused to: ensuring the development of all the necessary skills for the production, of food products and food quality control, distribution, food products expertise, research-designing; providing the graduates with the possibility of developing customs and sanitary-veterinary control activities, environment and consumer protection activities; developing research activities in the field of functional foods, biotechnologies, in order to discover new sources of raw materials for food production;

Research: Considering the limited food resources, the pollution and world population growth, the University organizes various research activities on enhancing the quality of products and processing, as well as on finding new sources of raw material. The research activity is supported by exceptional equipments and facilities in laboratory such as Bio-fuels, Quality Control of Food Products, Microbiological, and Quality Control for Cereals and Bakery Products. Also the research results are promoted and evaluated by means of faculty research center “Food Safety”. The main research directions are: Bio fuels, Foods Biotechnologies, Ecology, Environmental protection, Mathematic Shaping of Quality, Development of Specific Soft for Food Industry, Agro tourism and rural development.

International manifestation: “Biotechnologies – Present and Perspectives”.
National manifestations: Our faculty organizes highly reputed work-shops with the national or regional producers: “Functional Foods”, “Organic Foods and Food Security” and “Bucovina in international touristic tour”.

The faculty has concluded contracts with a number of companies, with a view to provide the necessary space and equipment for the students' industry specific practical training, thus giving them the opportunity to work outside the lab perimeter.

International Relations: The Faculty collaborates with other Faculties all over the world : University of Science and Technology, Lille (France), Fachhoschule Aalen (Germany), Universidad Miguel Hernandez de Elche (Spain), Technical University of Moldova (Kisinev), Chernivtsi “Yuri Fedkovici” National University, Universidade Catolica Portuguesa-Escola Superior de Biotecnologia, The College of Agriculture and Life Sciences, Iowa State University of Science and Technology , U.S.A.

DEAN
Prof. Sonia GUTT, PhD, Eng.
Tel: +40 230 216147/515, Tel/Fax: +40 230 520267; e-mail: gutts@usv.ro

VICE DEAN
Assoc. Prof. Cristina HRETCANU
Tel. +40 230 216147/543; e-mail: cristinah@usv.ro

SCIENTIFIC SECRETARY
Assoc. Prof. Gabriela POP, PhD, Eng.
Tel. : +40 230 216147/543; e-mail: gabipop@usv.ro

STUDENTS'AFFAIRS
Assoc. Prof. Cristina HRETCANU
Tel. +40 230 216147/298; e-mail: cristinah@usv.ro

Website: http://www.fia.usv.ro