Innovations in Biotechnologies Vegetables, Enzymatic and Microbial (IBVEM) – TUIASI

Innovations in Biotechnologies Vegetables, Enzymatic and Microbial (IBVEM)

IBVEM Courses

Innovations in Biotechnologies Vegetables, Enzymatic and Microbial (IBVEM) Courses

The program is mainly focused on developing knowledge and skills that would enable graduates to identify current challenges in the Biotechnology field and to propose solutions for them, based on the combination of basic and applied science disciplines.

The curriculum’s structure provides 3 semesters of courses and laboratory training, allowing in the fourth-semester full-time involvement for research activities and finalization of the dissertation.

1st Year

Mandatory (DI)

English

Course organizer:

Assoc. prof. dr. Mariana Mantu

The course has the folowing objectives: Documentation in English, for professional and personal development, through continuous training and efficient adaptation to current requirements Learning and consolidating the main notions of English grammar, as well as basic conversational structures. Practical applications will help to practice the four specific skills of learning a foreign language, working with the dictionary, as well as translation and retroversion techniques. It is intended that the theoretical notions facilitate the written and oral communication of students, in English

L (lecture) - 1 H

L (lecture) - 1 H

LB (laboratory works) - 0 H

See course guide

See course guide

Etics

Course organizer:

Assoc. prof. dr. Cârlescu Irina

The course has the folowing objectives: Understand and appropriately grasp specific concepts of academic ethics and integrity in order to implement them in the academic environment and to apply them in the development of a responsible professional career, moral conduct being an important benchmark of professionalism. "- Learning the basics of academic ethics; knowing the importance of the concepts of ethics and academic integrity.
- Knowledge of the explicit or implicit rules governing the academic conduct of intellectual activity in the activities carried out in the Master's programms.
- Develop skills in identifying and resolving issues with ethical implications.
- Understand the concepts required to produce academic/scientific work in accordance with the principles of academic ethics and integrity.
- Understand how to use bibliographic processing software.
- Understand how to use anti-plagiarism software."

L (lecture) - 1 H

L (lecture) - 1 H

LB (laboratory works) - 0 H

See course guide

See course guide

Food biochemistry

Course organizer:

Assoc. Prof. PhD. Eng. Anca Mihaela MOCANU

Discipline is a basic component in the structure of the curriculum the field, its objectives being entirely among the objectives of the plan education. "The discipline initially presents the physical and chemical properties of the main classes of chemical compounds involved in biochemical reactions, and then their metabolic pathways. Specific classification, physical and chemical properties of: amino acids, peptides, polypeptides, proteins, carbohydrates, nucleoproteins, nucleic acids and lipids. Particular importance is given to enzymes, coenzymes, vitamins, cofactors and enzymatic activity, as a way to explain the speed and specificity of biochemical reactions. It also addresses issues related to the metabolism of carbohydrates, amino acids, lipids, as well as those related to the energy of biochemical reactions." The course and practical applications provide knowledge about the problems of the chemical structure of living cell and the reactions that take place inside it, reactions that can explain many of the metabolic processes.

L (lecture) - 28 H

L (lecture) - 28 H

LB (laboratory works) - 14 H

See course guide

See course guide

Food technology

Course organizer:

Lecturer Alexandra Tucaliuc

The course has the folowing objectives: Knowing, learning and understanding the theoretical principles and phenomenology specific to food technologies; Knowledge of some processing operations, from the main food technological flows, of the way of designing and choosing them The discipline presents notions regarding the raw, intermediate and finished materials in food technologies and their processing operations, in order to design new food technologies, to manage them and to optimize their functioning; • Creating skills for choosing a certain food technology, analyzing the way in which the operation of the facilities influences the biochemical processes and the quality of the food products. • Developing the ability to solve concrete situations

L (lecture) - 28 H

L (lecture) - 28 H

LB (laboratory works) - 14 H

See course guide

See course guide

Marketing & Economy

Course organizer:

Assoc. Prof. PhD. Lidia Alexa

The course provides an in-depth exploration and practical application of basic marketing tools. The students will be able to: • Use core marketing concepts to evaluate marketing scenarios • Analyze and assess complex marketing challenges • Develop an integrated marketing plan

L (lecture) - 14 H

L (lecture) - 14 H

LB (laboratory works) - 0 H

See course guide

See course guide

Project / Professional culture in agro-food industry – Training

Course organizer:

Assist. prof. Ana Simona BARNA

The course will provide students the ability to develop an original research study, using methods specific to research activity in the field of chemical engineering with direct application in the area of agro-food industry Knowledge of technologies, specific equipment, production organization and economic aspects of a profile factory Planning and monitoring the manufacturing flows of biosynthetic products, or in the agro-food industry Familiarization with aspects of physico-chemical analysis for biosynthesis products, food, alcoholic and non-alcoholic beverages.

L (lecture) - 0 H

L (lecture) - 0 H

LB (laboratory works) - 0 H

See course guide

See course guide

Project management

Course organizer:

Prof. PhD. Irina Volf

The course has the folowing objectives: Allowing students to know and understand theoretical and practical concepts and principles related to project management; To develop a project application considering the phases / stages of a project and resources management for a successful project development

L (lecture) - 14 H

L (lecture) - 14 H

LB (laboratory works) - 4 H

See course guide

See course guide

Quality and ISO Standards

Course organizer:

Assoc. Prof. PhD. Bogdan Rusu

The course aim to familiarize the master students from “Innovations in Biotechnologies Vegetables, Enzymatic and Microbial” specialization with key concepts, theories, tools and techniques necessary to understand, plan and manage systematically efficient processes in order to improve the quality of products and services offered by the organization where the graduate will work. "Quality improvement will be achieved by understanding customer needs and requirements followed by product and service redesign and the implementation of a Quality Management System based on ISO requirements. Such aim could be achieved addressing: o Quality definition based on “interested parties” and customer’s needs and requirements aiming to redesign the products and services towards quality improvement through the design, implementation and improvement of a quality management system in an organization. o Identification and analysis of quality costs based on fabrication processes from the enterprise o Identification and analysis of organizational processes and their interactions o Understanding variation, identification and analysis of specific and random factors of variation, use of quality improvement tools o Introduction to quality management system standards (ISO 9000:2015 family) and auditing o Practical application of concepts and continuous improvement tools and techniques."

L (lecture) - 14 H

L (lecture) - 14 H

LB (laboratory works) - 0 H

See course guide

See course guide

Scientific research Plant, Enzyme and Microbial Biotechnology

Course organizer:

Assoc. prof. dr. eng. Alexandra Blaga

The course aim to provide informations regardint knowing, learning and understanding the theoretical principles specific to biological processes and specifically: • Acquiring the notions regarding a general biotechnological process. • Acquiring the notions regarding the use of microorganisms in the biosynthesis industry: bacteria, yeasts, fungi. • Acquiring the notions regarding the use of enzymes in the biosynthesis industry. • Acquiring the notions regarding the use of plants in the biosynthesis industry. • Acquiring the notions regarding the separation and quantification of biosynthetic products .

L (lecture) - 0 H

L (lecture) - 0 H

LB (laboratory works) - 168 H

See course guide

See course guide

Scientific research/ Technical analysis of biomolecules

Course organizer:

Assoc. prof. dr. eng. Alexandra Blaga

The course will help students knowing, learning and understanding the theoretical principles specific to biomolecules analysis • Acquiring the notions regarding a general analytical equipment for spectrometry. • Acquiring the notions regarding a general analytical equipment for cromatography • Acquiring the notions regarding enzyme-linked immunosorbent assay (ELISA) • Acquiring the notions regarding colorimetric and fluorescence detection • Acquiring the notions regarding polymerase chain reaction (PCR)

L (lecture) - 0 H

L (lecture) - 0 H

LB (laboratory works) - 140 H

See course guide

See course guide

Technical analysis of biomolecules

Course organizer:

Lecturer Adrian Cătălin Puitel

The course will provide knowledge and skill transfer regarding the methods, techniques and equipment for the analysis of biomolecules; Understanding of the need for biomolecules analysis; Basic concepts for analytical equipment for spectrometry and use examples; Principles of chromatographic separation and applications as analytical techniques; Representation and understanding of equipment’s block diagrams and functions; Design an appropriate analytical strategy for the quantitative or qualitative analysis of a complex sample based on the problem requirements.

L (lecture) - 28 H

L (lecture) - 28 H

LB (laboratory works) - 28 H

See course guide

See course guide

1st Year

Elective (DO)

Biostatistica

Course organizer:

Lecturer Elena Niculina Drăgoi

* The course has the folowing objectives: • Learning and understanding the necessary principles regarding the programmed performance of experiences and processing by modern methods of the data obtained by measurement; • Presentation of the main statistical tools for analyzing the performance of bio-processes; • Presentation of the basic concepts in mathematical statistics, so that the student can understand and apply these notions to the analysis of the efficient functioning of the apparatus and equipment in a technological process. • Elaboration of complex research programs, involving minimal efforts and allowing the translation of phenomena into mathematical equations; • Developing the ability to obtain mathematical models with varying degrees of complexity by processing experimental results

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 1 H

See course guide

See course guide

Industrial microbiology

Course organizer:

Assoc. prof. dr. eng. Alexandra Blaga

* The course has the folowing objectives: Knowing, learning and understanding the theoretical principles specific to biological processes, providing basic notions on the handling of microorganisms in the biosynthesis industry; Acquiring the notions regarding nomenclature and microbial classification; Acquiring the notions regarding the main classes of microorganisms useful for the biosynthesis industry: bacteria, yeasts, fungi; Acquiring the notions regarding the multiplication of microorganisms; Acquiring the notions regarding the physiology of microorganisms; Acquiring the notions regarding the implications of microorganisms in industrial processes.

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 2 H

See course guide

See course guide

Modern Tools for Innovation and Research

Course organizer:

Lecturer Epure Elena-Luiza

* The course has the folowing objectives: Familiarization of master students with the main aspects of innovation and research in the field of biotechnology; Knowledge of the academic and industrial research world; se of scientific databases and conducting bibliographic research on the Internet; Understanding and exploitation of scientific articles in English (article summary and critical analysis); Knowledge of research funding

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 2 H

See course guide

See course guide

Nutritional quality and foods for special destination

Course organizer:

Lecturer dr. bioeng. Lenuța Kloetzer

* The course has the folowing objectives: • Study and presentation of various aspects of food quality, considering the possibilities of contamination and degradation along the "food chain" • Presentation of the stages of forming the quality of a food product. Development of detailed documentation on traditional and modern methods of separation and purification of compounds with applications in the cosmetics and pharmaceutical industry • Study of nutritional characteristics and how they influence consumer choices • Analysis of the influences of processing and preservation on the nutritional quality of food products • Presentation of special purpose food classes • The study of foods obtained by ecological methods compared to those obtained by genetic modifications

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 2 H

See course guide

See course guide

Project creation / management / communication in industry

Course organizer:

Lecturer PhD eng. Sofronia Bouariu

The course aims to provide the fundamental and the specialty knowledge to design biotechnological processes • Developing students ability to correlate and to apply the interdisciplinary knowledge in (bio)technological design • Compiling a detailed documentation regarding the studied product and its technological process / the synthesis and critical analysis of the documentation / proposing of the optimal solutions • Challenging the students to develop and to design technological processes used to manufacture different classes of bioproducts

L (lecture) - 0 H

L (lecture) - 0 H

LB (laboratory works) - 0 H

See course guide

See course guide

Research Strategy

Course organizer:

Assoc. prof. dr. eng. Adrian Ungureanu

* The course is a basic component in the structure of the curriculum in the field, its objectives being found entirely among the objectives of the curriculum Knowledge of the scientific research policies and strategies at regional, national and international level as well as of the methodologies for planning, carrying out, valorizing and disseminating scientific activity.

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 1 H

See course guide

See course guide

Vegetable and microbial secondary metabolites

Course organizer:

Lecturer dr. bioeng. Lenuța Kloetzer

The course and practical applications provide knowledge on secondary metabolites of plant and microbial nature (characteristics, production, applications). • Presentation of the classes of secondary metabolites, their applications, methods of obtaining and purification. • Assimilation of information necessary to identify and optimize a biosynthesis process to obtain a particular product with maximum yield (technologies for obtaining plant and microbial secondary metabolites) • Accumulation of knowledge about the main groups of secondary metabolites, structure, physico-chemical properties, applications. • Learning the principles of specific methods of identification and dosing. • Experimental studies regarding the obtaining of secondary metabolites of vegetal or microbial origin, their purification and the study of the factors that influence the obtaining processes.

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 1 H

See course guide

See course guide

2nd Year

Mandatory (DI)

Bioinformatic & Bioanalysis

Course organizer:

Prof. dr. eng. Silvia Curteanu

The course has the folowing objectives: • Providing elements specific to the use of general programs and specific to the technical field. • Numerical and symbolic calculation in Matlab, the Bioinformatics toolbox.

L (lecture) - 1 H

L (lecture) - 1 H

LB (laboratory works) - 1 H

See course guide

See course guide

Bioprocesses

Course organizer:

Prof. dr. eng. Dan Cașcaval

* Course and practical applications provide knowledge about the implications of bioprocesses in the chemical industry, with an emphasis on their particularities and applications in different branches of synthesis and biosynthesis (food, cosmetics, pharmaceuticals, etc.)

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 1 H

See course guide

See course guide

Bioprocesses for production, extraction and purification

Course organizer:

Prof. dr. eng.Dan Cașcaval

* The course has the folowing objectives: • Carrying out an original research study, using the methods specific to the research activity in the field of chemical engineering with direct application in the area of vegetables, microbial and enzymatic biotechnologies. • Deepening a research topic. • Increasing the complexity of the experiments performed. • Periodic preparation of laboratory reports to demonstrate progress. • Development of skills to use specialized tools and techniques related to the field of plant, enzymatic and microbial biotechnology. • Learning techniques for separating and analyzing reaction producers. • Elaboration of a scientific report

L (lecture) - 0 H

L (lecture) - 0 H

LB (laboratory works) - 168 H

See course guide

See course guide

Disertation thesis elaboration (sem. 4)

Course organizer:

Master’s Thesis Coordinator

* • Development of research skills, innovation and preparation of the student for a career in research and development in the field of plant, enzymatic and microbial biotechnologies.

L (lecture) - 0 H

L (lecture) - 0 H

LB (laboratory works) - 182 H

See course guide

See course guide

Project in Research in Lab, Training R&D in Industry/Lab, (sem. 4)

Course organizer:

Assoc. prof. dr. eng. Alexandra Blaga

* The course has the folowing objectives: Knowledge of technologies, specific equipment, production organization and economic aspects of a profile unit • Planning and monitoring the manufacturing flows of biosynthetic products, or in the food industry • Familiarization with aspects of R&D laboratory, state of the art equipment Elaboration of a scientific article starting from the establishment of a topic, a work protocol, its observance and obtaining the results, their processing and interpretation.

L (lecture) - 0 H

L (lecture) - 0 H

LB (laboratory works) - 182 H

See course guide

See course guide

Scientific English

Course organizer:

Assoc. prof. dr. Mariana Mantu

* The course has the folowing objectives: Documentation in English, for professional and personal development, through continuous training and effective adaptation to current requirements Correct use of the translation techniques of specific materials, terminology in the field, the specifics of scientific English

L (lecture) - 1 H

L (lecture) - 1 H

LB (laboratory works) - 0 H

See course guide

See course guide

2nd Year

Elective (DO)

Biochemical and Physiological Dogma

Course organizer:

Assoc. prof. dr. eng. Alexandra Blaga

* The teaching of biochemistry and physiology is based on dogmas developed for the most part during the second half of the 20th century. Over the past 20 years, several of these dogmas have been partially challenged by advances in research at the molecular level. Some discoveries are now largely confirmed, others are in the process of being verified. The objective of this course is to broaden the students' field of vision and develop their critical thinking in relation to the progress of Science in this field by offering them the opportunity to discover and analyze some of its discoveries.

L (lecture) - 1 H

L (lecture) - 1 H

LB (laboratory works) - 0 H

See course guide

See course guide

Biostatistics

Course organizer:

Lecturer PhD. Elena Drăgoi

* • Learning and understanding the necessary principles regarding the programmed performance of experiences and processing by modern methods of the data obtained by measurement; • Presentation of the main statistical tools for analyzing the performance of bio-processes;

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 0 H

See course guide

See course guide

Bussiness Management

Course organizer:

Prof. dr. eng.Daniela Șuteu

* Basic training in business management / entrepreneurship: initiation, evaluation, launch, management and business development. Theoretical and applied training in designing a business plan

L (lecture) - 1 H

L (lecture) - 1 H

LB (laboratory works) - 0 H

See course guide

See course guide

Industrial Conferences

Course organizer:

Assoc. prof. dr. eng.Corina Cernătescu

* To know and understand theoretical and practical concepts and principles specific to planning and interviewing for the best job in the field. - Better know and identify professions of interest, - To know "new" outlets, - How tbe operational in an internship search process, - How to ensure an employment by better performances at interviews, - How to develop a profetional network

L (lecture) - 1 H

L (lecture) - 1 H

LB (laboratory works) - 6 H

See course guide

See course guide

Management of technology transfer

Course organizer:

Assoc. prof. dr. eng.Claudia Cobzaru

* • Creating of the knowledge base in the field of Technology Transfer Management and developing specific skills and competencies that will allow graduates to contribute effectively to the creation of competitive advantages for the companies they belong to. • Explain of the basic concepts, phenomena, theories, models, methods and techniques specific to Technology Transfer Management. • The training and development of the skills to identify and understand technology transfer processes.

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 0 H

See course guide

See course guide

Molecular modelling

Course organizer:

Prof. dr. eng. Nicolae Hurduc

* Acquiring knowledge related to the main aspects of theoretical conformational analysis and properties simulations of organic compounds.

L (lecture) - 2 H

L (lecture) - 2 H

LB (laboratory works) - 0 H

See course guide

See course guide

Structure of the Academic Year 2023– 2024

Bachelor and Master Studies, Full Time Studies

DATE

PERIOD

ACTIVITY

25.09.2023–01.10.2023

7 days

Accommodation of students

02.10.2023

The Official Opening of the Academic Year

1st SEMESTER

02.10.2023-22.12.2023

12 Weeks

Didactic Activity

23.12.2023-07.01.2024

2 Weeks

Christmas Holiday

08.01.2024- 21.01.2024

2 Weeks

Didactic Activity

22.01.2024-11.02.2024

3 Weeks

Examination Period

12.02.2024-18.02.2024

1 Week

Winter Holiday

2nd SEMESTER

19.02.2024-02.05.2024

11 Weeks

Didactic Activity

03.05.2024-12.05.2024

1 Week

Easter Holiday

07.05.2024

Free Day For Students (to be recovered on Saturday 25.05.2024)

13.05.2024-02.06.2024

3 Weeks

Didactic Activity

03.06.2024-23.06.2024

3 Weeks

Examination Period

02.09.2024-15.09.2024

2 Weeks

Reexamination Period

17 and 18.09.2024

2 Days

Re examinations

2nd SEMESTER for the final year of study (bachelor + master)

19.02.2024-02.06.2024

14 + 1 Weeks

Re Didactic Activity and Easter Holiday According To The Previous Calendar

03.06.2024-16.06.2024

2 Weeks

Examination period

17.06.2024-20.06.2024

4 days

Reexamination period

27.06.2024-07.07.2024

11 days

Period for preparing the final thesis

Legal and Religious Holidays:
30.11.2023, 01.12.2023, 25.12.2023 , 26.12.2023, 01.01.2024. 02.01.2024, 24.01.2024 01.05.2024, 03.05.2024, 06.05.2024, 01.06.2024, 24.06.2024, 15.08 2024.

Practical Activities (3 -6 Weeks)
will be scheduled either during the entire academic Year

Gheorghe Asachi Technical University of Iasi, with the oldest engineering education tradition in Romania, is dedicated to developing technology for the community through research, teaching, and technology transfer.

FOLLOW US

Copyright © 2024 TUIASI. All rights reserved.