The mission of the bachelor's degree program Food Product Control and Expertise (CEPA) is to train specialized engineers capable of ensuring the control, evaluation, expertise, and compliance of the quality and safety of food products throughout the entire food chain. This mission is accomplished in accordance with national and European legislation, labor market requirements, and consumer protection principles.

The CEPA program is developed in alignment with the mission of the "King Michael I" University of Life Sciences from Timișoara and the strategy of the Faculty of Food Engineering. Its ultimate goal is to form a competent, responsible, and adaptable human resource, capable of meeting the current and future demands of the food industry, control authorities, and the food expertise sector.

Through its curricular structure, the CEPA program ensures an interdisciplinary preparation that is balanced among theoretical, applied, and experimental components, supporting the development of professional and transversal skills necessary for practicing the engineering profession in the field of food product control and expertise.

General Objectives

The study program aims to:

• Train specialists with solid professional skills in the control and expertise of food products.
• Develop the capacity to apply the principles of food technology, hygiene standards, and food safety systems.
• Ensure a preparation that allows the rapid integration of graduates into the labor market in fields such as: quality control, food safety, analytical laboratories, the food industry, and regulatory authorities.
• Form an engineering, analytical, and responsible mindset based on scientific, technological, and legislative knowledge.
• Develop the transversal skills necessary for teamwork, professional communication, and solving technical problems.

Specific Objectives

In order to achieve its mission and general objectives, the CEPA program specifically aims to:

• Train the ability to test and evaluate raw food materials used in production.
• Develop skills for analyzing food and beverage samples through physico-chemical, microbiological, and sensory methods.
• Acquire the skills necessary for managing and organizing activities in food manufacturing and analysis laboratories.
• Learn and apply hygiene procedures and Good Manufacturing Practices (GMP) in food processing.
• Form competencies regarding food risk analysis and the implementation of food safety systems.
• Apply the HACCP method and other food safety control systems.
• Develop the capacity to control the quality of food processing operations.
• Apply legislative regulations concerning food and beverage manufacturing.
• Properly manage the use of food additives in accordance with current regulations.
• Ensure the compliance of the finished product with quality, safety, and labeling requirements.
• Utilize scientific, technological, and engineering knowledge to solve domain-specific problems.
• Develop the capacity for calculation, technical analysis, and working in multidisciplinary teams.