centru.ccbia

Symposium of Student Scientific Circles 20th Edition – 2023

Date: 26 mai 2023
Time: 0:00 - 0:00
Student Events

Symposium Agenda

  1. Obtaining and Characterisation of Starch-Based Films to Be Used as Food Packaging
    • Student: Tabarot Cassie
    • Year: II
    • Institution: Institute Universitaire de Technologie, Universite Claude Bernard de Lyon, France (Erasmus training mobility)
    • Coordinator: Conf. Dr. Ing. Mironescu Monica
  2. Application of the Zero Waste Principle: Biotechnological Valorization of an Industrial Residue to Be Used as Organic Product
    • Students: Tabarot Leonie, Gargouli Nour
    • Year: II, IV
    • Institutions: Institute Universitaire de Technologie, Universite Claude Bernard de Lyon, France (Erasmus training mobility), Institute de Biotechnologie, University of Sfax, Tunisia
    • Coordinator: Conf. Dr. Ing. Mironescu Monica
  3. Aspects Regarding Creativity and Innovation in Processing Soft Cheese
    • Student: Mădălina Iuliana TETEA
    • Year: MPMA II
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Asist. Dr. Ing. Constantinescu Adelina
  4. Physico-Chemical Analysis and Sensory Evaluation of Coffee Quality: Factors Influencing Quality and Optimal Roasting Process Selection
    • Student: Chirilov Iulian
    • Year: ACSA II
    • Coordinators: Șef Lucrări Dr. Ing. Ketney Otto, Șef Lucrări Dr. Ing. Dragici
  5. Characterization of Proteins Obtained from Acheta domesticus
    • Master Student: Marcu Georgiana
    • Year: II ACSA
    • Coordinator: Ș.L. Dr. Ing. Drăghici Olga
  6. Research on Processing „Mixtett Formaggi” Triangular Processed Cheese with Dried Lotus Seed Additions
    • Student: Chertes Floarea-Emilia
    • Year: ACSA II
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Asist. Dr. Ing. Constantinescu Adelina
  7. Research on Obtaining Pasta Filata Cheese with Red Quinoa Additions
    • Student: Mădălina-Alexandra FILIP
    • Year: ACSA II
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Prof. Dr. Ing. Tița Ovidiu, Asist. Dr. Ing. Constantinescu Adelina
  8. Qualitative Evaluation of Pepper Based on Origin
    • Student: Paraștie Andreea
    • Year: IPA IV
    • Coordinator: Conf. Dr. Cecilia Georgescu
  9. Analysis of the Qualitative Characteristics of Telemea Cheese with Aronia Additions
    • Student: Radu Viorica
    • Year: CEPA IV
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Asist. Dr. Ing. Constantinescu Adelina
  10. Evolution of Physico-Chemical and Sensory Parameters of Ricotta Cheese with Provence Herbs Additions
    • Student: Folea Daniela
    • Year: CEPA IV
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Asist. Dr. Ing. Constantinescu Adelina
  11. Advanced Valorization of Honey Processing Waste to Reduce Waste Using the Zero Waste Principle
    • Students: Dospina Roxana-Elena, Stanciu Monica Alexandra, Popa Cosmin
    • Year: ACSA II, IPA IV
    • Coordinator: Conf. Dr. Ing. Mironescu Monica
  12. Ensuring and Controlling Food Product Quality in the Production Area
    • Student: Bârsan Ioana Cătălina
    • Year: IPA IV
    • Coordinators: Prof. Dr. Ing. Mihaela Tița, Conf. Dr. Cecilia Georgescu
  13. Sensory Evaluation of Spices and Food Ingredients
    • Student: Gherman Vlad
    • Year: IPA IV
    • Coordinator: Conf. Dr. Ing. Monica Mironescu
  14. Research on Obtaining an Appetizer Cheese Cream with Camu-Camu Additions
    • Students: Gouit Adeline, Scrob Larisa
    • Year: ACSA II
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Conf. Dr. Ing. Mironescu Monica, Asist. Dr. Ing. Constantinescu Adelina
  15. Research on Physico-Chemical Characteristics of Buffalo Milk Yogurt with Sumac Additions
    • Student: Incău Claudiu
    • Year: CEPA IV
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Asist. Dr. Ing. Constantinescu Adelina
  16. Use of Aromatic Plants in the Production of Innovative Sweet Products
    • Student: Buiculescu Ioana Roxana
    • Year: IMAPA IV
    • Coordinators: Conf. Dr. Ing. Mironescu Monica, Prof. Dr. Ing. Șipoș Anca
  17. Development of an Innovative Product Called Corn Apple Pie Using Sustainable Resources
    • Students: Roșca Doriana, Tănăsoiu Natalia
    • Year: IMAPA III
    • Coordinator: Conf. Dr. Ing. Mironescu Monica
  18. Valorization of Forest Fruits for the Production of Classic Sweets
    • Students: Ionescu Evelin Ioan, Covaci Radu
    • Year: IMAPA III
    • Coordinator: Conf. Dr. Ing. Mironescu Monica
  19. Using Local Resources to Develop an Innovative Sweet Product
    • Students: Onete Teodora, Olteanu Roxana
    • Year: IMAPA III
    • Coordinator: Conf. Dr. Ing. Mironescu Monica
  20. Obtaining Kefir from Sheep Milk with Walnut and Coconut Flower Sugar Additions
    • Student: Pristav Andreea
    • Year: CEPA IV
    • Coordinators: Prof. Dr. Ing. Tița Mihaela, Asist. Dr. Ing. Constantinescu Adelina
  21. Contamination of Cinnamon Spice with Pathogenic Microorganisms
    • Student: Curiliac Violeta
    • Year: IPA IV
    • Coordinators: Conf. Dr. Ing. Monica Mironescu, Prof. Dr. Ing. Mihaela Tița
  22. Qualitative and Quantitative Reception of Raw Materials: Oregano
    • Student: Nicoară Alexandra
    • Year: IPA IV
    • Coordinators: Conf. Dr. Cecilia Georgescu, Prof. Dr. Ing. Mihaela Tița
  23. Research on Using Ultrasound Treatment on Millet and Buckwheat Worts for the Brewing Industry
    • Students: Carla Narcisa Țuicu, Iliuță Iulian, Grigorie Alexandru Emanuel Toma
    • Year: IPA IV, CEPA IV
    • Coordinator: Șef Lucrări Dr. Ing. Mariana Liliana Păcală
  24. Research on Using Ultrasound Treatment on Colored Barley Malt Worts for the Brewing Industry
    • Students: Carla Narcisa Țuicu, Iliuță Iulian, Grigorie Alexandru Emanuel Toma
    • Year: IPA IV, CEPA IV
    • Coordinator: Șef Lucrări Dr. Ing. Mariana Liliana Păcală