centru.ccbia

Symposium of Student Scientific Circles 20th Edition – 2022

Date: 26 mai 2022
Time: 0:00 - 0:00
Student Events

Symposium Agenda

  1. Obtaining and Physico-Chemical Characterization of an Innovative Buckwheat-Based Product
    • Student: Anghel Andra
    • Coordinator: Conf. Dr. Ing. Monica Mironescu
  2. Comparative Aspects Regarding Sensory and Textural Analysis of Various Semi-Soft Cheese Types
    • Students: Pristav Ioana Andreea, Incău Claudiu Florin
    • Coordinators: Prof. Univ. Dr. Ing. Tița Mihaela, Asist. Univ. Dr. Ing. Constantinescu Adelina
  3. Evolution of Physico-Chemical Parameters of Fresh Cow Cheese with Grape Powder Additions
    • Students: Folea Daniela Chivuța, Radu Viorica
    • Coordinators: Prof. Univ. Dr. Ing. Tița Ovidiu, Prof. Univ. Dr. Ing. Tița Mihaela, Asist. Univ. Dr. Ing. Constantinescu Adelina
  4. Development of an Agar-Based Product and Rheological Behavior Study
    • Student: Ciobanu Alin
    • Coordinators: Conf. Dr. Ing. Ion Dan Mironescu, Conf. Dr. Ing. Monica Mironescu
  5. Hygienic Analysis in a Food Factory
    • Student: Noraz Chloe
    • Coordinators: Conf. Dr. Ing. Monica Mironescu, Assoc. Prof. PhD Eng. Khaoula Belguith
  6. Study of Drying Behavior of Allinum Ursinum (Ramsons)
    • Students: Parastie Andreea, Usturoi Emil
    • Coordinators: Conf. Dr. Cecilia Georgescu, Șef Lucrări Dr. Ing. Maria Iancu
  7. Solution for Plastic Replacement
    • Student: Fabregoule Julia
    • Coordinators: Conf. Dr. Ing. Monica Mironescu, Assoc. Prof. PhD Eng. Khaoula Belguith, Conf. Dr. Cecilia Georgescu
  8. Obtaining and Characterising Essential Oils with an Application in a Cosmetic Product
    • Student: Cuzel Lea
    • Coordinators: Conf. Dr. Ing. Monica Mironescu, Assoc. Prof. PhD Eng. Khaoula Belguith, Conf. Dr. Cecilia Georgescu
  9. Determination of the Granulometric Curve of Wheat Lots Processed in a 60 t/24 h Cleaning Plant
    • Student: Ciprian Josan
    • Coordinator: Șef Lucrări Dr. Ing. Cristina-Anca Danciu
  10. Valorization of Pea Protein in the Production of Ready-to-Eat Products
    • Student: Jianu Diana
    • Coordinator: Conf. Dr. Ing. Monica Mironescu
  11. Valorization of the Technological Potential of Millet (Panicum miliaceum L) in the Brewing Industry
    • Student: Stoian Ana-Maria-Cristiana
    • Coordinators: Șef Lucrări Dr. Ing. Mariana-Liliana Păcală, Prof. Dr. Ing. Anca Șipoș
  12. Determination of the Final Degree of Fermentation of Beer Must to Achieve Planned Production Results
    • Student: Petrescu Mihaela-Valentina
    • Coordinator: Șef Lucrări Dr. Ing. Mariana-Liliana Păcală
  13. Obtaining a Functional Product for Anemia Patients
    • Students: Dură-Muraru Mihaela, Bîrsioanu Ion-Alexandru
    • Coordinators: Șef Lucrări Dr. Mihai Ognean, Șef Lucrări Dr. Ing. Claudia Felicia Ognean
  14. Obtaining a Functional Product for Diabetes Patients
    • Students: Adam Loredana-Nicoleta, Ionescu Maria-Denisa, Pîrvu Alexandra-Ștefania
    • Coordinators: Șef Lucrări Dr. Mihai Ognean, Șef Lucrări Dr. Ing. Claudia Felicia Ognean
  15. LOR Fish Burger
    • Student: Adam Loredana-Nicoleta
    • Coordinator: Ș.L. Dr. Ing. Olga Draghici