Lucian Blaga University of Sibiu (LBUS) is one of the oldest Romanian universities, with a 220 year tradition. The development of higher education in Sibiu provides applicants and students with the chance to choose from one of the various study programmes offered by the 9 faculties of ULBS: Faculty of Economics; Faculty of Engineering; Faculty of Sciences; Faculty of Agricultural Sciences Food Industry and Environmental Protection (ASFIEP); Faculty of Medicine; Faculty of Law; Faculty of Letters and Arts; Faculty of Theology; Faculty of Socio – Human Sciences.
The key objective of LBUS is to carry out a competitive educational process, meeting the standards of the EU, to offer to the ULBS graduates international academic and professional recognition.
The high trust degree received from UEFISCDI recommends LBUS as a powerful institution, involved in improving the quality of the higher educational process.
LBUS has as major guiding principles: liberal thinking, independence and autonomy, acting as a creative force and a source of culture and education.
Research activity at LBUS is carried out in research centres. An important research centre at LBUS is the Research Centre in Biotechnology and Food Engineering (http://www.ccbia.ulbsibiu.ro/pages/english.php?lang=EN) where some of the practical activities related with the project will be organised.
LBUS is skilled in coordinating training intensive programs and in Erasmus projects (including on KA2). LBUS strategy focuses on providing support for a sustainable and interconnected development in study, practical training and research. Faculty of ASFIEP (http://saiapm.ulbsibiu.ro/) is focusing its education and research activity on innovation and developing such skills for students. A good example is the participation of teachers and students from ASFIEP to Ecotrophelia, a student European contest on developing innovative food products based on the principle of sustainability (https://www.ecotrophelia.eu/).
The competencies of ASFIEP members in KNOWinFOOD are especially in the field of sustainable antimicrobials, antioxidants, fibres and their use in food to create new products with improved properties, especially in the field of bread and beverages technology, dairy science, meat science, chocolate and confectionery technology.
1st Training of the Erasmus+ project KNOWinFOOD has started.
The training has two parts.
Part I is an on-line training in the collaborative environment (web platform) developed at the beginning of
1st Training of the Erasmus+ project KNOWinFOOD has started.
The training has two parts.
Part I is an on-line training in the collaborative environment (web platform) developed at the beginning of
1st Training of the Erasmus+ project KNOWinFOOD has started.
The training has two parts.
Part I is an on-line training in the collaborative environment (web platform) developed at the beginning of
ULBS has completed the selection of students participating in the first summer school of the KNOWinFOOD project.
The results are:
- Students selected for participation: OPREA Oana Bianca, TITESCU
ULBS has completed the selection of students participating in the first summer school of the KNOWinFOOD project.
The results are:
- Students selected for participation: OPREA Oana Bianca, TITESCU
ULBS has completed the selection of students participating in the first summer school of the KNOWinFOOD project.
The results are:
- Students selected for participation: OPREA Oana Bianca, TITESCU
The project KNOWinFOOD organizes three trainings for students studying in the fields related with food production (food engineering, food control, food technology and biotechnology, food chemistry, catering)
The project KNOWinFOOD organizes three trainings for students studying in the fields related with food production (food engineering, food control, food technology and biotechnology, food chemistry, catering)
The project KNOWinFOOD organizes three trainings for students studying in the fields related with food production (food engineering, food control, food technology and biotechnology, food chemistry, catering)
In the period 13-18 of February 2017, a short-term joint staff training event was organised at the University of Food Technology UFT in Plovdiv, Bulgaria as an activity of the international Erasmus+ educational
In the period 13-18 of February 2017, a short-term joint staff training event was organised at the University of Food Technology UFT in Plovdiv, Bulgaria as an activity of the international Erasmus+ educational
In the period 13-18 of February 2017, a short-term joint staff training event was organised at the University of Food Technology UFT in Plovdiv, Bulgaria as an activity of the international Erasmus+ educational
Erasmus+ KA2 - Parteneriat Strategic KNOWinFOOD
Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability
Universitatea
Erasmus+ KA2 - Parteneriat Strategic KNOWinFOOD
Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability
Universitatea
Erasmus+ KA2 - Parteneriat Strategic KNOWinFOOD
Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability
Universitatea
 Project managerIon Mironescu ion.mironescu@ulbsibiu.ro |
 InstructorMihai Ognean mihai.ognean@ulbsibiu.ro |
 InstructorMonica Mironescu monica.mironescu@ulbsibiu.ro |
 InstructorCecilia Georgescu cecilia.georgescu@ulbsibiu.ro |
 TeacherMihaela Tita mihaela.tita@ulbsibiu.ro |
 TeacherOvidiu Tita ovidiu.tita@ulbsibiu.ro |
| Teacher Olga Draghici olga.draghici@ulbsibiu.ro |
 TeacherCristina Danciu cristina.danciu@ulbsibiu.ro |
 TeacherMariana Pacala mariana.pacala@ulbsibiu.ro |
 TeacherMaria Lidia Iancu mariana.pacala@ulbsibiu.ro |