Universitatea Cooperatist Comerciala din Moldova

Department of science of commodities, technology and expertise of goods

Head of department: ARTIOMOV Laurentia assoc prof, PhD in biology

tel: (+373 22) 815-647

e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it.

This chair is responsible for preparing highly qualified specialists for the specialties 541.1 Technology and management of public catering and 541.2 Technology of food products for the 1_^st cycle (license) and the 2_^nd cycle (master)

At the end of studies the graduators obtain the title of licensed engineer and master in technologies of production and processing. The licensed graduators of these specialties have the following possibilities of employment: at public catering enterprises (restaurants, bars, canteens, culinaries) as director, manager, chief of production, engineer-technologist, cook at private and state public catering.

The subjects taught at the department: (click to show/hide)

The chemistry of public nourishment products I, II
Microbiology, hygiene and sanitary
Theoretical basis of the technology of public catering products
Biochemistry
The basis of nutrition and nourishment
Technology of public catering products I, II, III
Processes and appliances in the food-stuff industry
Technology of pastry and confectionary products
Technique and technology of fridging
Technological equipment
Organization and management of production and food service in catering units
The inofencivity of raw materials and of food products
Basis of building and fitting out public nourishment units
Art of culinary products, decoration and presenting
Food and biologically active supplements
Toxicology
Technological projection of public catering units
Technical-chimical control of food products
Curative alimentation
Basis of industrial technologies
Automatisation of production processes
The chemistry and chemical methods of goods research
Basis of agricultural products processing technology I, II
Technical-chimical control.

The research activity of the department: (click to show/hide)

The domains of scientific research: experimental confirmation of the evolutionary principle of the cell fruits reserves immobilization at the microscopic and submicroscopic level on the Cucurbitaceae family example, the study of nonmorphogenic callus induced from the apple fruit seeds, reserch of structural and biochemical aspects of interaction between the toxigenic fungi and fruits in order to ensure food safety.