ࡱ> E bjbj@@ "j i"j iX7nO"!"!!!!!!!8!f"!\&z#z#L###(.)) 3555555$8TY! )((@ ) )Y"!"!##>>> ) "!#"!R#3> )3>>Ѽ!"#06,0<6n!; ) )> ) ) ) ) )YY=^ ) ) )\ ) ) ) ) ) ) ) ) ) ) ) ) )X : Anexa 10. R14 F09 Job information UniversitySTEFAN CEL MARE UNIVERSITY OF SUCEAVAFacultyFOOD ENGINEERINGDepartmentDEPARTMENT OF FOOD TECHNOLOGY, FOOD PRODUCTION AND ENVIRONMENT SAFETYPosition in the job title list 13Role Associated professorAcademic disciplines in the curricula Principles and methods of food preservation; Technology for obtaining bakery products, flour pasta and biscuits; Modern processes in food technologies; Functional ingredients.Scientific Area*Food EngineeringConditions of application in the job contestThe title of doctor. The conditions specified in Low no. 1/2011, MEN Order no. 6129/2016, annex 14 and ߲ݴý Regulation R14Job DescriptionThe position contains a university norm of 40 hours / week with a didactic norm of 11 conventional hours, of which: 6.5 hours of course teaching and 4.5 hours of practical work with the following semester distribution by discipline of physical hours: Discipline: Principles and methods of food preservation in the second semester with third-year students from the IPA, CEPA, PCM study program: - 2 course hours in the second semester; - 1 hour seminar with students from IPA conducted in the second semester with a work group; and 2 laboratory hours with CEPA students carried out in the second semester with two work groups; Discipline: The technology for obtaining bakery products, flour pasta and biscuits, carried out in the second semester with the three year students from the SG study program: - 2 course hours in the second semester; Discipline: Modern processes in food technologies in the first semester with students from the second year of the study program Control and Expertise of Food Products - Master - 2 course hours in the first semester; - 2 laboratory hours with MCEPA students in the first semester with a work group; Discipline: Functional ingredients - 2 laboratory hours with second year MIASP students with two work groupsRelated duties / activitiesTeaching activities Seminary /year project / laboratory work / practical application activities Evaluation activities Other activities: Students bachelor and master degree diploma co-ordination Practical activity and pedagogical practice Doctorate commissions participation: reports, exams, presentation Consultations Graduation exam commissions participation Admission exam commissions participation International projects participation Students scientific projects coordination Scientific and methodic preparation activities and others activities into the education interest Scientific research, technological development, project activity and specific creation activities Administrative activitiesMinimum wage for classificationminimum ____________ lei maximum ___________ lei (The wage would be established between the limits according to the candidate seniority and performance)Calendar of the job application contestAnnouncement publication date in the Official MonitorRegistration periodBegin End Data of the lectureTime of the lecturePlace for the lectureExamination periodBegin End Results communication periodBegin End Results appeal periodBegin End Job application contest topicsPrinciples and methods of food preservation: Classification of thermal and athermal food preservation methods. Preservation of food products by Refrigeration, Freezing, Pasteurization, Preservation by salting, Preservation by adding sugar, Preservation by concentration, Preservation by natural and artificial acidification, Preservation by dehydration. Modern methods of preservation of food products: Preservation by lyophilization, Preservation by packaging in modified atmosphere, Preservation with ionizing radiation, Preservation with the help of pulsed electric field, Thermal treatment with microwaves. 1. Amarfi R., _.a., Procesarea atermic _i termic n industria alimentar. Editura Alma, Galaci, 1996. 2. Banu, _.a., Principiile conservrii produselor alimentare, Ed. Agir, Bucure_ti, 2004. 3. Banu, _.a., Progrese tehnice, tehnologice _i _tiincifice n industria alimentar, Ed. Tehnic, Bucure_ti, 1993. 4. Banu C. (coord.), Tratat de industrie alimentar  Tehnologii Alimentare, Ed. ASAB, Bucureti, 2009. 6. Dabija Adriana, Biotehnologii n industria alimentar, Vol. 1-2, Editura Performantica, Ia_i, 2019. 7. Manzoor, M.F et al., 2020. Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage. Journal of Food Processing Preservation,44(7). 8. Segal, B., Balint, C., Procedee de mbuntcire a calitcii _i a stabilitcii produselor alimentare, Ed. Tehnic, Bucure_ti, 1982. 9. Tatiana Koutchma, 2019. Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods. Food and Bioprocess Technology, 2, pages138155. The technology of obtaining bakery products, flour pasta and biscuits: The characteristics of raw and auxiliary materials used in the manufacture of flour products. Bread and bakery products manufacturing technology. Pasta manufacturing technology. Characterization of raw materials for the manufacture of flour pasta. Pasta assortments and pasta quality characteristics. Biscuit manufacturing technology. 1. Codin G.G. Proprietile reologice ale aluatului din fina de gru, Ed. AGIR, Bucureti, 2010. 2. Banu C. (coord.), Tratat de industrie alimentar  vol. 2, Ed. AGIR, Bucureti, 2010. 3. Banu C., Tofan I., Stoicescu Antoaneta- Procese tehnice, tehnologice _i _tiincifice n industria alimentar. Ed. Tehnic, Bucure_ti, 1993. 4. Burluc R.M., Tehnologia produselor finoase, Ed. Didactic i Peadagogic, Bucureti, 2003. 5. Mironescu V., Mironescu M., Trifan A., Tehnologii generale n industria alimentar, vol. I-II, Ed. Universitcii  Lucian Blaga Sibiu, 2002. 6. Bordei D., Tehnologia modern a panificaciei, Ed. AGIR, Bucure_ti, 2005. Modern processes in food technologies. Technological processes in the food industry. Classification of modern processing processes used in the food industry. Theoretical and practical principles for food processing using high pressure food processing; Food processing through the technique of applying ionizing radiation; Food processing using ultrasound; The influence of ultrasound on the active principles in food products; Processing techniques with ionizing radiation. The influence of ionizing radiation on food; Membrane separation techniques - Applications of membrane separation processes in the food industry; Extrusion-expansion techniques used in the food industry. Encapsulation techniques of food products and active principles; 3D Printing- Product printing technique, Potential advantages of 3D food printers. 1. Borda D., Tehnologii n industria laptelui  Aplicacii ale presiunii nalte, Ed. Academica, Galaci, 2007. 2. Bordei D., Teodorescu F., Toma M., ^tiinca _i tehnologia panificaciei, Ed. AGIR, Bucure_ti, 2001. 3. Bordei D. (coord.), Bahrim G., Pslaru V., Gasparotti C., Elisei A., Banu I., Georgescu L., Codin G., Controlul calitcii n industria panificaciei - Metode moderne de analiz, Ed. Academica, Bucure_ti, 2007. 4. Botez E., Tehnici speciale de procesare, Ed. Fundaciei Universitare  Dunrea de Jos Galaci, 2004. 5. Codin G.G., Proprietile reologice ale aluatlui din fina de gru, Ed. AGIR, Bucureti, 2010. 6. Costin Gh. M., Florea T., Aplicacii ale separrii prin membrane n biotehnologie _i industrie alimentar, Ed. Academica, Galaci, 1997. 7. MANTIHAL, Sylvester; KOBUN, Rovina; LEE, Boon-Beng. 3D food printing of as the new way of preparing food: A review. International Journal of Gastronomy and Food Science, 2020, 22: 100260. Functional ingredients: Essential fatty acids as food additives, Fat replacers. Dietary fiber. Fiber from cereals, seeds, vegetables. Food fortification with minerals. The role of microorganisms in the production and preservation of food products, Foods enriched with fat-soluble and water-soluble vitamins. 1. Gutt Sonia - Aditivi utilizai n produsele alimentare: ndrumar de laborator, Ed. Universitii din Suceava, Suceava, 2006. 2. Nicolescu Dorina, - Alimente, alimentaie, sigurana consumatorului, Ed. Agir, Bucureti, 2006. 3. Ornescu Elena - Aditivii alimentari necesitate i risc, Ed. Agir, Bucureti, 2008. 4. Vintil Iuliana, Tehnologia _i controlul calitcii uleiurilor _i grsimilor vegetale, Editura Fundaciei Universitare "Dunrea de Jos", Galai, 2001. 4. Mironeasa Silvia. Seminele de struguri: Sudii i cercetri. Editura PIM, Iai, 2013List of documents***A candidate's competition file must contain, at least, the following documents: 1. The application for registration to the competition, signed by the candidate, which includes a declaration on personal responsibility regarding the veracity of the information presented in the file - according to the attached model. 2. A proposal to develop the candidate's academic career both in terms of teaching, if teaching positions and in terms of scientific research, the proposal shall be made by the candidate, includes more than 10 pages and is one of the main criteria of selecting candidates 3. Curriculum vitae of the candidate in print and electronically, which should contain: a. information regarding the studies and diploma obtained; b. Information about training and job experience relevant c. information about research projects - development that has led as project grants obtained if there are such projects or grants , indicating for each source of funding, amount of funding and main publications and patents results; d. Information about the awards or other recognition of the scientific contributions of the candidate 4. List of candidate works in print and electronic. List of more than 10 works considered to be the most relevant candidate for professional achievements, which are included in the file electronically and can be found in other categories of works under Article 15 of Resolution no. 457/2011, as amended b) Doctor thesis or theses; c) Patents and other industrial property rights; d) Books and chapters in books; e) Articles / extenso studies published in the main international scientific journals; f) Publications in full, the principal works published in international scientific conferences ; g) Other works and scientific contributions or, where appropriate, of artistic creation. 5. a) Candidates for the posts of professor or researcher file must include at least 3 names and contact addresses of personalities in the field, in the country or abroad, outside the higher education institution whose job is out in the competition, who have agreed to write letters of recommendation regarding the applicant's professional qualities. b) Candidates for professor or researcher I degree must include at least  $%&01WX_`pqrx|}ɾrcPcrcPccr>cP"h}Vhm5CJ\aJmHsH%h}VhmB*CJaJmHphsHh}VhmCJaJmHsH"h}VhV5CJ\aJmHsH2h}Vh(u5@CJOJQJ\^JaJmHsHh}Vh(u5@\mHsHh}VhV5@\mHsHh}VhmHsHh}VhB5mHsHh}Vh\x5hmHsHh}Vh\x5CJaJmHsHh}Vh\x5mHsH%&1WX`q^wkd$$If0 % @0V624a $9DIfgdm9Dgd(u $9Da$gd%gdg.$a$gdD qr}|| $9DIfgdmwkd$$If0 % @0V624a    * + , , - ^ ༦μucTh-h-CJaJmHsH"h}Vh#m5CJ\aJmHsH h}VhV0J:CJaJmHsH h}VhV0J9CJaJmHsHh}VhVCJaJmHsH+h}Vhm5B*CJ\aJmHphsH"h}Vhm5CJ\aJmHsH"h}VhV5CJ\aJmHsHh}VhmCJaJmHsHh}VhmCJ]aJmHsH|q $9DIfgdm $9DIfgdVwkd2$$If0 % @0V624a || $9DIfgdmwkd$$If0 % @0V624a  + || $9DIfgdmwkdd$$If0 % @0V624a || $9DIfgdmwkd$$If0 % @0V624a - || $9DIfgdmwkd$$If0 % @0V624a^ a @ B E i k m o ( * 4 5 6 ֵֵ֦֦֗}n_֦֦֦h}Vh3&CJaJmHsHh}Vh{DCJaJmHsHh}VhmmHsHh}Vh%CJaJmHsHh}VhGOCJaJmHsHh}VhK1CJaJmHsHh}VhVCJaJmHsH"h}VhV5CJ\aJmHsHh}VhmCJaJmHsHh-h-CJaJmHsHh-CJaJmHsH% B k * |sfYYL & F'$IfgdK1 $If^gdm & F'$IfgdV $Ifgdm $9DIfgdmwkd/$$If0 % @0V624a @c & F'$IfgdK1$If^`gdm $If^gdm$ & F0$Ifa$gdK1e($If^e`(gdm?@JLbcj/EVW -JtM  񮮮񛮮h}Vh%CJaJmHsH%h}Vh#mB*CJaJmHphsHh}Vh#mCJaJmHsH+h}Vh#m5B*CJ\aJmHphsHh}VhGOCJaJmHsHh}VhK1CJaJmHsHh}VhmCJaJmHsH7/EW-J|sssjssss $Ifgdm $Ifgd#m $9DIfgdmwkd$$If0 % @0V624a JtMqf] $Ifgdm $9DIfgdmwkda$$If0 % @0V624a $Ifgd#m $If`gd#m |wkd$$If0 % @0V624a $9DIfgdm     !"5678MNOPbchilmnopqrs+h}Vh a5B*CJ\aJmHphsHh}Vh aCJaJmHsH%h}Vh aB*CJaJmHphsHh}VhmCJaJmHsHD|| $9DIfgdmwkd$$If0 % @0V624a|ll$$9DIfa$gdmK$ $9DIfgdmwkd,$$If0 % @0V624a {{ $IfgdmK$ykd$IfK$L$0   0624a   { $9DIfgdmykd\$IfK$L$0   0624a   !|| $9DIfgdmwkd$$If0 % @0V624a!"67|| $9DIfgdmwkd $$If0 % @0V624a78NO|| $9DIfgdmwkd $$If0 % @0V624aOPcim|ll$$9DIfa$gdmK$ $9DIfgdmwkd $$If0 % @0V624amnopyy $9DIfgdmK$ykdQ $IfK$L$0   0624apqr{ $9DIfgdmykd $IfK$L$0   0624ars|ll$$9DIfa$gdmK$ $9DIfgdmwkd $$If0 % @0V624ayy $9DIfgdmK$ykd $IfK$L$0# 0624a{ $9DIfgdmykd $IfK$L$0# 0624a|ll$$9DIfa$gdmK$ $9DIfgdmwkdF$$If0 % @0V624ayy $9DIfgdmK$ykd$IfK$L$0# 0624a{ $9DIfgdmykdv$IfK$L$0# 0624aHhN !|pppppppppp $$Ifa$gdm $9DIfgdmwkd $$If0 % @0V624a HW Vdh>BJLN@D   L !!"ϿϯϟϟϟϟϒϟϯϯϯϒϯςhT`h5CJaJmHsHh}VCJ\aJmHsHh}VhhCJ\aJmHsHh}Vh8CJ\aJmHsHh}VhCJ\aJmHsHh}VhmCJ\aJmHsHh}Vhm5CJaJmHsHh}Vh5CJaJmHsH3""""""v#x#z#~##$$$$$$T%&t& 'X'()*~++,\,j,,&-..///0R0^0`0b0v12z2ҷߧ߇wwh}Vh:VCJ\aJmHsHh}VhGCJ\aJmHsHh}Vh8[CJ\aJmHsHhT`h8[5CJaJmHsHh}Vh}VCJ\aJmHsHh}VhmmHsHh}VCJ\aJmHsHh}VhmCJ\aJmHsHh}VhhCJ\aJmHsH,!"z#$T%t& '+\,&-./b0v1z2345X67:8 $$Ifa$gdmz2233334444455556H6L6T6V6X6z7~77778,80888:8<8^8d8f899ϿϿϿϲϲϲϓo`h}Vh^CJaJmHsH"h}Vhm5CJ\aJmHsH"h}Vh a5CJ\aJmHsHh}VhmCJaJmHsHh}Vh}VCJ\aJmHsHh}VCJ\aJmHsHh}Vh.CJ\aJmHsHh}VhmCJ\aJmHsHh}VhpfCJ\aJmHsHh}Vhpf5CJaJmHsH$:8<8f89p:;;<=>||pppbVV $$Ifa$gd^$$9DIfa$gd^ $$Ifa$gdm $9DIfgdmwkd$$If0 % @0V624a 9 99,9.9:U:n:p:s::::;;;̼zeR??,%h}VhB*CJaJmHphsH%h}VhGOB*CJaJmHphsH%h}Vh^B*CJaJmHphsH(h}Vh^5B*CJaJmHphsH(h}VhG5B*CJaJmHphsHh}VhmCJaJmHsHh}VhGCJaJmHsHh}Vh^CJaJmHsHh}Vh^6CJaJmHsH"h}Vh^56CJaJmHsHh}Vhm6CJaJmHsH"h}Vhm56CJaJmHsH;; ;5;A;G;u;;;;;;<<<L<M<=4=5=======>>Ƴٳ٤o`oo`o`Koo(h}Vh^5B*CJaJmHphsHh}Vh^CJaJmHsH h}Vh^0J;CJaJmHsH"h}Vh^56CJaJmHsH"h}Vhm56CJaJmHsHh}VhmCJaJmHsH%h}VhQ/B*CJaJmHphsH%h}VhQRB*CJaJmHphsH%h}Vh^B*CJaJmHphsH%h}VhUB*CJaJmHphsH>>>>>>??6?7????@G@H@I@N@AAAAAA޼ޭޭޭ}mk}}}}Uh}Vhm5CJaJmHsHh}Vh%CJaJmHsHh}VhmCJaJmHsH"h}Vhm56CJaJmHsHh}Vh^CJaJmHsH h}VhU0J;CJaJmHsH h}Vhm0J;CJaJmHsH h}Vh^0J;CJaJmHsH h}Vh%0J;CJaJmHsH#>>?7??H@A͜Z <ǞeY V$$9DIfa$gdG$$9DIfa$gd% $$Ifa$gd% $$Ifa$gdm$$9DIfa$gd^ 3 file names and contact addresses of personalities in the field abroad, who have agreed to write letters of recommendation regarding the professional qualities of candidate c) In the case of Romanian specific scientific fields, letters of recommendation for candidates for the position of professor or researcher I can come and personalities from the field in Romania, outside the higher education institution whose post is put up 6. Candidates for university professorships must submit proof of the quality of doctoral supervisor. 7. Verification sheet** of meeting the standards of the university for submission to the competition, the standard format of which is provided by its own methodology. The verification sheet is completed and signed by the candidate, together with the supporting documents regarding all the results and information entered by the candidate in the sheet. The model of the verification sheet will respect the model from the national standard related to the scientific field of the position. 8. Documents which relate to the degree of doctor: copy of the diploma of doctor and, if the original doctor's degree is not recognized in Romania, certificate of recognition or equivalence of its 9. Summary in Romanian and a foreign language, the thesis or, where applicable, habilitation thesis on more than one page for each language; 10. The applicant's affidavit indicating incompatibilities provided for by Law no. 1/2011 as they are for winning the competition or lack of such situations of incompatibility 11. Copies of candidates other studying diploma. a) Candidates for university assistant positions must submit the copy after the certificate of graduation from psycho-pedagogical studies. b) Candidates for the positions of university lecturer / head of works can submit the copy after the certificate of graduation of psycho-pedagogical studies. 12. Copy of identity card or, if the candidate does not have an identity card, passport or other identity document issued in an equivalent purpose identity card or passport 13. If the candidate has changed his name, copies of documents attesting to the name change - marriage certificate or proof of name change. 14. Medical certificate issued by Occupational Medicine, within the validity period, in order to complete the participation file in the competition for the occupation of a teaching post. 15. Maximum 10 publications, patents or other work of the candidate, in electronic format, selected by it and deemed to be most relevant to their professional achievements. 16. Document din care s reias adresa / adresele de contact po_tal, e-mail _i telefonul / telefoanele la care poate fi contactat. 17. A list of all documents filed 18. A list of all electronic documents filed 19. A declaration with respect to the electronic format contend conformity regarding the submitted documents.* The scientific field will be chosen from Annex 12 ** The electronic format for Curriculum vitae, List of works and Check sheet must not exceed 3Mb in order to be uploaded to the template on the website of the relevant ministry. *** All documents in the application file will be submitted in electronic *.pdf format, only after they have been signed by the candidate.      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