SUPLIMENT LA DIPLOM!

DIPLOMA SUPPLEMENT
1)

Acest supliment înso"e#te nr.

diploma cu seria

This supplement is for diploma series

no.

1. DATELE DE IDENTIFICARE A TITULARULUI DIPLOMEI INFORMATION IDENTIFYING THE HOLDER OF THE DIPLOMA
Numele de familie la na#tere Numele de familie dup% c%s%torie (dac% este cazul)

Family name(s) at birth
1.1a Ini"iala (ini"ialele) prenumelui (prenumelor) tat%lui 1.1b

Family name(s) (after marriage) (if applicable)
Prenumele

Initial(s) of father's first name(s)
1.2a Data na#terii (ziua/luna/anul) 1.2b

First name(s)
Locul na#terii

Date of birth (day/month/year)
1.3a Num%r matricol Codul numeric personal (CNP) 1.3b

Place of birth
Anul înmatricul%rii

Student enrollment number
1.4

Personal identification number
1.5

Year of enrollment

2. INFORMA$II PRIVIND CALIFICAREA INFORMATION IDENTIFYING THE QUALIFICATION
Denumirea calific%rii #i (dac% este cazul) titlul acordat (dup% promovarea examenului de finalizare a studiilor)

Name of qualification and (if applicable) title awarded (after passing the final examination)
2.1 MASTER

MASTER
Domeniul de studii Programul de studii

Field of study

Programme of study
2.2b

INGINERIA PRODUSELOR ALIMENTARE 2.2a FOOD PRODUCTS ENGINEERING
Numele #i statutul institu"iei de înv%"%mânt superior care acord% diploma (în limba român%) Name and status of awarding institution

ASIGURAREA CALITATII SI SIGURANTEI ALIMENTELOR FOOD QUALITY AND SAFETY ASSURANCE

Facultatea / Departamentul care organizeaz% examenul de finalizare a studiilor Faculty / Department administering the final examination

UNIVERSITATEA "LUCIAN BLAGA" DIN SIBIU
2.3a UNIVERSITATE PUBLIC# ACREDITAT#

FACULTATEA DE !TIIN"E AGRICOLE, INDUSTRIE
2.3b ALIMENTAR# !I PROTEC"IA MEDIULUI

"LUCIAN BLAGA" UNIVERSITY OF SIBIU ACCREDITED PUBLIC UNIVERSITY
Numele #i statutul institu"iei de înv%"%mânt superior absolvite (dac% difer% de 2.3a, în limba român%) Name and status of institution administering studies (if different from 2.3a)

FACULTY OF AGRICULTURAL SCIENCES, FOOD INDUSTRY AND ENVIRONMENT PROTECTION
Facultatea / Departamentul care a asigurat #colarizarea Faculty / Department administering studies (if different from 2.3b) 2.4b -

2.4a -

Limba (limbile) de studiu / examinare

Language(s) of instruction / examination
2.5 ROMÂNA, ROMANIAN

3. INFORMA$II PRIVIND NIVELUL CALIFIC!RII INFORMATION ON THE LEVEL OF THE QUALIFICATION
Nivelul calific%rii Level of qualification 3.1 STUDII UNIVERSITARE DE MASTERAT Durata oficial% a programului de studii #i num%rul de credite ECTS (conform Sistemului European de Credite Transferabile - ECTS) Official length of the programme of study and number of ECTS credits 3.2 4 SEMESTRE, 120 CREDITE

MASTER STUDIES
Condi"ii de admitere/înscriere

4 SEMESTERS, 120 CREDITS

Access requirement(s)
3.3

MEDIA DE PROMOVARE A ANILOR DE STUDII+MEDIE EXAMEN DE LICEN"# OVERALL AVERAGE GRADE+LONG TERM HIGHER EDUCATION AVERAGE GRADE

L.S.
-1-

implementation and up-dating of a food safety management system • Performing of audit and certification activities for food safety management systems • Pollutants management according to environmental norms and regulations • Monitoring of the way the work procedures are applied. -2- . documentation.4. Competen$e în domeniul managementului calit%$ii &i siguran$ei alimentare • Implementarea sistemelor de calitate în întreprinderi de profil alimentar • Stabilirea. uf case • Elaboration of new methods for control and decontamination of food. Competences in quality and food safety management • Implementation of quality systems in food companies • Design. Competen$e aplicativ-practice (instrumental-opera$ionale) în domeniul profesional: • Organizarea activit%$ii de control în toate fazele de produc$ie • Utilizarea de metode adecvate pentru a evalua îmbun%t%$irea proceselor tehnologice din industria alimentar% • Evaluarea &i aprecierea cerin$elor clien$ilor &i demonstrarea conformit%$ii cu cerin$ele agreate mutual de clien$i în leg%tur% cu siguran$a alimentelor B. by internal audits for system. together with all the stakeholders and making of documents containing observations/comments. Applicative and practical competences (instrumental-operational) in the professional area: • Organization of control activity within all the production stages • Use of suitable methods for assessing the technological improvements in food industry • Evaluation and quantification of customers’ demands and demonstration of the mutual agreed requirements.2 Competen$ele în domeniul cercet%rii includ: • Elaborarea de metode de control al calit%$ii produselor alimentare • Analiza pericolelor poten$iale asociate produc$iei primare &i proces%rii care pot influen$a siguran$a alimentelor • Analiza proiectelor de standarde CODEX ALIMENTARIUS. implementarea &i men$inerea unui sistem de management al siguran$ei alimentului eficace • Comunicarea informa$iilor despre dezvoltarea. which can influence food safety • Analysis of the standards projects from CODEX ALIMENTARIUS. by unconventional processing methods A. implementarea &i actualizarea unui sistem de management al siguran$ei alimentului • Realizarea de audituri &i certific%ri ale sistemelor de management în domeniul industriei alimentare • Gestionarea poluan$ilor conform reglement%rilor de mediu • Urm%rirea modului de aplicare a procedurilor de lucru prin audituri interne de sistem. Competen$e în domeniul managementului riscurilor • Furnizarea de evalu%ri ale riscurilor asupra tuturor problemelor legate de siguran$a alimentelor • Efectuarea managementului riscului &i dispunerea de m%suri ce se impun. documentarea. INFORMA$II PRIVIND CURRICULUMUL &I REZULTATELE OB$INUTE INFORMATION ON THE CURRICULUM AND RESULTS GAINED Forma de înv%"%mânt Mode of study 4. atunci când apar probleme majore care pot periclita s%n%tatea oamenilor &i interesele consumatorilor • competences Aplicarea metodologiei de gestionare a riscurilor în domeniul siguran$ei alimentare The for research include: • Elaboration of methods for food quality control • Analysis of potential dangers associated to the primary production and processing. implementation and maintenance of an efficient food safety management system • Communication of information about development. produs &i proces • Îmbun%t%$irea satisfac$iei clien$ilor prin controlul eficient al pericolelor de siguran$a alimentului • Comunicarea eficient% cu clien$ii &i celelalte p%r$i interesate de-a lungul lan$ului alimentar • Îmbun%t%$irea continu% a bunelor practici referitoare la siguran$a alimentului • Coordonarea &i monitorizarea respect%rii normelor privind siguran$a alimentelor • Realizarea de audituri privind buna practic% de igien% &i procedurile bazate pe Analiza Riscurilor &i a Punctelor Critice de Control (HACCP) C.1 ZI FULL-TIME LEARNING Competen"ele asigurate prin programul de studii Learning outcomes of the programme of study 4. in what food safety concerns B. product and process L.S. împreun% cu toate p%r$ile interesate &i întocmirea de documente cuprinzând eventualele observa$ii/ comentarii • Elaborarea de noi modalit%$i de prevenire &i decontaminare a produselor alimentare prin metode neconven$ionale de procesare A.

that can endanger human health and consumers’ interests occur • Application ofabsolvit. Total ECTS credits: 60 L. credite No of ECTS credits Sem I Sem II Nr.• Improvement of customers’ satisfaction by efficient control of food safety hazards • Efficient communication with customers and stakeholders along a food chain • Continuous improvement of the good practices for food safety • Coordination and monitoring of compliance with the food safety norms • Audit activities for hygiene good practice and procedures based on Hazard Analysis of Critical Control Points (HACCP) C.S.) Metode moderne în controlul fizico-chimic al alimentelor Modern methods in phisical-chenmical control of food Metode moderne în controlul microbiologic al alimentelor 2 Modern methods in the microbiological control of food Metode biochimice de control al alimentelor 3 Biochemical methods of foods control Metode #i tehnici de cercetare #tiin"ific% 4 Methods and technics in scientific research Protec"ia consumatorului #i legisla"ia în domeniul calit%"ii #i siguran"ei alimentelor 5 Consumer protection and legislation in the field of food quality and safety Asigurarea calit%"ii #i siguran"ei alimentelor în industria fermentativ% 6 Ensuring quality and food safety in fermentation industry Asigurarea calit%"ii #i siguran"ei alimentelor în industria c%rnii 7 Ensuring quality and food safety in meat industry Aditivi #i falsific%ri în industria alimentar% 8 Additivies and falsifications used in the food industry Managementul. 4 produse zaharoase Ensuring quality and food safety in sugar and confectionery industry Asigurarea calit%"ii #i siguran"ei alimentelor în industria panifica"iei 5 Ensuring quality and food safety in baking industry Asigurarea calit%"ii #i siguran"ei alimentelor în industria mor%ritului 6 Ensuring quality and food safety in milling industry Auditarea #i certificarea sistemelor calit%"ii 7 Auditing and certification of quality systems Managementul mediului în procesarea produselor alimentare 8 Management of environmental in food processes Diserta"ie 9 Dissertation 3) Media ponderat%: 1 7 7 6 6 8 Weighted average grade: ……. Competences in risk management • Elaboration of risk assessment studies on all the issues related to food safety • Risk management and taking the appropriate actions when major problems.) 4.3 2) Total ore Nota Grade Sem I Sem II Nr. volumul nr……. -3- . asigurarea calit%"ii #i siguran"ei produselor 9 alimentare conform normelor europene Management. hours C S. ) Programme details and the individual grades / marks / ECTS credits obtained (according to Faculty / Department Student Records. L..) 28 28 28 28 28 28 28 28 28 28 28 28 28 28 14 14 28 Total credite: 7 7 6 6 - …… 60 Managementul. P Anul I (anul universitar ……………) 1st Year (academic year ………………. asigurarea calit%"ii #i siguran"ei produselor alimentare conform normelor europene Management. volume no. ensuring quality and food safety as european rules Asigurarea calit%"ii #i siguran"ei alimentelor în industria laptelui 2 Ensuring quality and food safety in milk industry Asigurarea calit%"ii #i siguran"ei alimentelor în industria vinului 3 Ensuring quality and food safety in wine industry Asigurarea calit%"ii #i siguran"ei alimentelor în industria zah%rului. Denumirea disciplinei No Subject No. risk management food safety area Detalii privind programul calificativele methods / notele / within creditele ECTS ob"inute (conform Registrului matricol al facult%"ii / departamentului. …….ensuring quality and food safety as european rules 3) Media ponderat%: 1 28 28 28 28 14 28 28 28 28 28 28 14 14 14 28 28 28 28 Total credite: 8 8 5 5 4 7 7 8 8 Weighted average grade: Total ECTS credits: Anul II (anul universitar …………) 2nd Year (academic year ………….

iar media maxim% este ……. and the highest grade is 10 (ten).. Media minim% de promovare a anilor de studii pentru promo$ia …… specializarea Asigurarea calitatii si sigurantei alimentelor este ……. and maximum grade was …… The holder was classified on position …. Nota minim% de promovare este 5 (cinci). informa"ii privind distribu"ia statistic% a notelor Grading scheme and. -4- .ro www.1 Studii universitare de doctorat PhD studies Statutul profesional Professional status 6. The minimal graduation mark for the …… class specialization Food Quality and Safety Assurance was …. notele acordate fiind numere întregi..2 www.ro 6. grade distribution guidance 4. titularul fiind clasat pe locul …. all grades being integers.1 Further information source 5. INFORMA$II SUPLIMENTARE ADDITIONAL INFORMATION Alte surse pentru ob"inerea mai multor informa"ii Additional information 5.2 INGINER ENGINEER L. from the whole ….. din totalul de ….ulbsibiu.S.. dac% sunt disponibile. number of graduates.. iar nota maxim% este 10 (zece). INFORMA$II PRIVIND DREPTURILE CONFERITE DE CALIFICARE &I DE TITLU (dac% este cazul) INFORMATION ON THE FUNCTION OF THE QUALIFICATION AND DEGREE (if applicable) Posibilit%"i de continuare a studiilor (dup% promovarea examenului de finalizare) Access to further study (after passing the final examination) 6. Total ECTS credits: 120 Sistemul de notare #i. absolventi.Promovat: 4) Passed: DA YES Media de promovare a anilor de studii (ponderat% cu puncte de credit): Overall average grade (credit-weighted average): Total credite: ………. if available.4 Notarea unei discipline se face pe o scal% de la 10 (zece) la 1 (unu). Grading scale from 10 (ten) to 1 (one). The minimal passing grade is 5 (five).ulbsibiu. Informa"ii suplimentare 5.

men"ionându-se num!rul de pagini ale documentului. LEGALITATEA SUPLIMENTULUI CERTIFICATION OF THE SUPPLEMENT Func"ia Position 7. -5- . 1) Se completeaz! de c!tre institu"ia de înv!"!mânt superior care acord! diploma.S. practical courses (LP).2 Secretar &ef universitate Semn%tura Signature RECTOR University Chief Registrar 7. f!r! rotunjire.7..num!rul total de ore de lucr!ri practice (LP). 5) Se va completa de c!tre institu"ia care a asigurat #colarizarea titularului. num!rul total de ore de seminar (S). se va numerota #i se va #tampila pe fiecare pagin!. projects (P). pe col"ul din dreapta jos. laboratory(L). 2) Se va men"iona num!rul total de ore din care: num!rul total de ore de curs (C). num!rul total de ore de laborator(L). 1) To be filled in by the awarding institution that must check the legality of all information provided in the diploma and diploma supplement. #i data eliber%rii No. with no approximation. 5) To be completed by the institution which provided enrollment of the holder and will further mention the number of pages of this document. 3) Average grades per academic year with two decimals. and shall be stamped on each page in the right down corner. seminars (S). L. 4) Medii generale cu dou! zecimale. 4) Overall average grades with two decimals with no approximation. 3) Medii anuale cu dou! zecimale. The Diploma Supplement written on A4 format (both sides) shall be numbered. f!r! rotunjire. etc. Aceasta trebuie s! verifice legalitatea tuturor înscrisurilor de pe actul de studii #i de pe suplimentul la diplom!. Suplimentul la diplom! se va redacta pe format A4 (fa"!/verso).5 Nr. This document consists 6 pages. 2) It shall be mentioned total hours of which: total hours of courses (C). dated 7.6 &tampila sau sigiliul oficial Official stamp or seal _________/____________ Acest document con$ine un num%r de 6 pagini.3 DECAN/DIRECTOR 7.1 RECTOR Semn%tura Signature Func"ia Position 7. num!rul total de ore de proiect (P).4 Secretar &ef facultate/departament DEAN/DIRECTOR Faculty Registrar/Department Registrar 5) 7.

The Romanian higher education system is an open system. studies can be provided as part of a 5 to 6 year full time study programme. 288/2004 -6- L. PhD studies result in a doctoral research thesis./B. artistic. Exceptionally.Sc. the lower ECTS limit can be 60 transferable credits. INFORMA$II PRIVIND SISTEMUL NA$IONAL DE ÎNV!$!MÂNT INFORMATION ON THE NATIONAL EDUCATION SYSTEM * .Formare continu" 31 29 ^ | | PhD studies Ciclul III . while successful candidates are awarded a PhD diploma.Studii universitare de licen!" (Diplom" de licen!") 18 Upper secondary education General education 16 Upper secondary education Technical <-*<-*- Post secondary education Upper secondary education Military.A. . regulations or good practice.300 ECTS. Architecture .360 ECTS.sports. *În conformitate cu modific!rile introduse în sistemul de înv!"!mânt superior de Legea nr.A. and M. Pharmacy . calculated in accordance with the European Credit Transfer System (ECTS).Studii universitare de masterat (Diplom" de master) ^ | | | | | ^ | | | | | | | | ^ | | | | | | | | ^ | | | | | | | | | | | | 24 22 Bachelor studies Ciclul I . 288/2004 According to the changes brought to the higher education system by Law no. B.360 ECTS and Urban Planning .Studii universitare de doctorat (Diplom" de doctor) Master studies Ciclul II . Dentistry . calculated in accordance with European Credit Transfer System (ECTS). depending on the duration of the bachelor studies. MA / MSc / MEng studies presuppose 90-120 credit points. Veterinary medicine .360 ECTS. Universities also provide continuing professional training programmes based on the market demand and on the professional retraining needs.8. For professions regulated by European norms.300 ECTS). pedagogical Vocational education Lower secondary education 10 Primary education 6 Kindergarten 4 EDUCATION SYSTEM IN ROMANIA OVERVIEW OF THE NATIONAL HIGHER EDUCATION SYSTEM Admission to higher education is based on the baccalaureate diploma (12 years of study) and access the master programmes is based on the BA / BSc / BEng degree.360 ECTS.baccalaureate entrance only age/\ Continuing Professional Training . thus diplomas are recognized as master's degree certificates (the following study fields are covered: Medicine . Bachelor studies presuppose 180-240 credit points. theological.S. All Romanian acredited universities use the European Credit Transfer System (ECTS). Academic distance learning programmes shall be organised for the authorised and accredited study programmes.