FIA Research

Ongoing and Completed Research Programs

RIS Consumer Engagement Labs EIT Food/19153-25 PDF(374.95 KB)opens in a new tab

(Project Coordinator: S.L. Dr. Eng. Delia Dumbravă) PDF(374.95 KB)opens in a new tab

EIT FOOD RIS PSRAL - TESTING SERVICE/21061-23 DEVELOPMENT OF HEALTHY BAKERY AND PASTRY PRODUCTS PDF(557.47 KB)opens in a new tab

(Project manager: Associate Professor Dr. Eng. Rinovetz Alexandru) PDF(557.47 KB)opens in a new tab

CONSUMER LABORATORY PDF(308.01 KB)opens in a new tab

(Project Manager: Prof. Dr. Eng. Alexa Ersilia) PDF(308.01 KB)opens in a new tab

EIT Food RIS Consumer Engagement Labs PDF(475.56 KB)opens in a new tab

(Project Coordinator: S.L. Dr. Eng. Cocan Ileana) PDF(475.56 KB)opens in a new tab

Weekly Newsletter - #/6 Sep 2024 PDF(293.75 KB)opens in a new tab

Prezentarea proiectului PDF(277.6 KB)opens in a new tab

EITFOOD RIS PSRAL 21061-23 PDF(347.1 KB)opens in a new tab

(Project Manager: Prof. Dr. Eng. Alexa Ersilia) PDF(347.1 KB)opens in a new tab

Metode de reducere a risipei alimentare în produsele de făină prin dezvoltarea competenței specifice a specialiștilor din sector. PDF(294.44 KB)opens in a new tab

(Project responsible: S.l.dr.ing. Negrea Monica) PDF(294.44 KB)opens in a new tab

Cooperation to Implement Innovative Methods for the Assessment of Medicinal Plants with Central Roles in Pharmaceutics, Agriculture and Nutrition (EUROPLANT-ACT) PDF(417.99 KB)opens in a new tab

(Project Manager: Prof. Dr. Eng. Alexa Ersilia) PDF(417.99 KB)opens in a new tab

Innovative and Sustainable Methods for Agro-Food Chain Byproduct Valorization and Their Impact on Human Health and Nutrition (eAfoB) PDF(352.6 KB)opens in a new tab

(Project manager: Prof. Dr. Eng. Alexa Ersilia) PDF(352.6 KB)opens in a new tab

Mănânc pentru a trăi sau trăiesc pentru a mânca (OpenEAT) PDF(381.59 KB)opens in a new tab

(Project Manager: Prof. Dr. Eng. Alexa Ersilia) PDF(381.59 KB)opens in a new tab

Innovative education for sustainable entrepreneurship in life sciences, INTRINSIC, Academic responsibility USAMVBT, 2018-2021 PDF(750.57 KB)opens in a new tab

(Responsible: S.l. Dr. Eng. Rădoi Bogdan Petru) PDF(750.57 KB)opens in a new tab

Cooperation on innovation and exchange of good practice in the hypoglycemia diet for people with diabetes (HYPOGLYCEDIET), PDF(779.31 KB)opens in a new tab

(Project Coordinator: Prof. Dr. Ing. Alexa Ersilia) PDF(779.31 KB)opens in a new tab

Let's produce new functional bakery products for people with digestive disorders, FBforPDD (USAMVBT Responsible: PDF(813.2 KB)opens in a new tab

(Project Coordinator: Prof. Dr. Eng. Alexa Ersilia) PDF(813.2 KB)opens in a new tab

Strategies to predict, prevent and reduce the effect of fungal contamination on cereal quality, production and food safety SAFETYCER PDF(793.82 KB)opens in a new tab

(Director/Responsible USAMVBT: Prof. Dr. Eng. Ersilia Călina Alexa) PDF(793.82 KB)opens in a new tab

Study of the synergistic bioactivity of some antioxidant premixes with a role in fortifying patients with Parkinson's, PDF(1.26 MB)opens in a new tab

(director: Assoc. Prof. Dr. Eng. Despina Maria Bordean) PDF(1.26 MB)opens in a new tab

The influence of biotechnological catalysts on the preparations obtained from SC REFRACTIM SA equipment PDF(276.46 KB)opens in a new tab

(director: Associate Professor Dr. Engineer Ioan David) PDF(276.46 KB)opens in a new tab

Study of the bacteriological and mycological load of raw materials, finished products, and the environment in production facilities and warehouses PDF(560.47 KB)opens in a new tab

(director: Assoc. Prof. Dr. Mişcă Corina Dana) PDF(560.47 KB)opens in a new tab

Research on the utilization of certain biologically active substances for obtaining food products with high nutritional value PDF(1.86 MB)opens in a new tab

(director: Associate Professor Dr. Velciov Ariana Bianca) PDF(1.86 MB)opens in a new tab

USE OF STEARIN OBTAINED BY DRY FRACTIONATION FROM PORK FAT AS A SUBSTITUTE FOR MARGARINE IN THE PUFF PASTRY MANUFACTURING PROCESS PDF(1.77 MB)opens in a new tab

ECOLOGICAL NATURAL PREPARATIONS WITH ANTIFUNGAL ACTION PDF(1.86 MB)opens in a new tab

Research programs included in the period 2005 - 2010opens in a new tab

Research on the Combined Effect of Some Microelements and Phytoadditives on Health Status, Bioproductive Performance, and Meat Qualityopens in a new tab

Evaluation of the Effects of Processing on the Physico-Chemical and Nutritional Properties of Some Vegetable Productsopens in a new tab

Studies on the Potential of Some Natural Diterpenoid Antioxidants to Maximize the Oxidative Stability of the Lipid Fraction in Dairy Products by Manipulating the Pro-Antioxidant Balanceopens in a new tab

Creating an Infrastructure for Monitoring Contaminants in Food. Accreditation of a Testing Laboratory for the Detection of Aflatoxins in Food Products

IMPROVEMENT OF MASTER STUDY PROGRAMS WITH AN AGRO-FOOD PROFILE BY PROMOTING INNOVATION AND ENSURING QUALITY IN ACCORDANCE WITH THE QUALIFICATION REQUIREMENTS IN ROMANIA AND THE EUROPEAN UNION PDF(1.58 MB)opens in a new tab