Open AccessThe impact of practical training and professional development for students in enhancing European competences in Food Science and Technology.
Author(s) -
Andrei Borşa,
Sevastița Muste,
Maria Tofană,
Vlad Mureșan
Publication year - 2012
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:8800
Subject(s) - curriculum , medical education , agriculture , training (meteorology) , process (computing) , engineering management , business , engineering , marketing , pedagogy , psychology , medicine , computer science , geography , archaeology , meteorology , operating system
Including students in special practice curriculums, such as the one initiated by University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, they become more aware of the entire process in the food industry, from the acquisition, reception, management of primary and auxiliary materials, to the importance of hygiene, protective equipment, the temperature and operating mode and the sales of the final products. The aim of the study is to evaluate the impact of practical training and its role in transforming students in future engineers better prepared for the labor market.Â