{"id":1265,"date":"2022-03-14T14:26:34","date_gmt":"2022-03-14T14:26:34","guid":{"rendered":"https:\/\/www.usamvcluj.ro\/en\/?page_id=1265"},"modified":"2022-03-14T14:26:34","modified_gmt":"2022-03-14T14:26:34","slug":"spccpa-discipline-sheet-2021-2022-an-i-an-ii","status":"publish","type":"page","link":"https:\/\/www.usamvcluj.ro\/en\/spccpa-discipline-sheet-2021-2022-an-i-an-ii\/","title":{"rendered":"SPCCPA &#8211; Discipline sheet 2021 &#8211; 2022 &#8211; An I &#8211; An II"},"content":{"rendered":"<p>Year I<\/p>\n<ul>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Modern-principles-of-food-processing-1.docx.pdf\">Modern principles of food processing 1<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Advanced-control-methods-of-animal-origin-agri-food-products.pdf\">Advanced control methods of animal origin agri-food products<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Arome-si-sist-arom_SPCCPA_2021-2022.pdf\">Arome si sist arom_SPCCPA_2021-2022<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Authenticity-of-food-products.pdf\">Authenticity of food products<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Ethics-and-Academic-Integrity-.pdf\">Ethics and Academic Integrity<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Food-chemical-modifications-and-food-analysis.pdf\">Food chemical modifications and food analysis<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Food-traceability-in-the-agro-food-chain-SPCCPA.pdf\">Food traceability in the agro-food chain SPCCPA<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Modern-principles-of-food-processing.docx.pdf\">Modern principles of food processing.docx<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Principii-moderne-de-procesare-a-produselor-alimentare-3.pdf\">Principii moderne de procesare a produselor alimentare 3<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Sensorial-Analysis-Of-Agro-Food-Products.pdf\">Sensorial Analysis Of Agro-Food Products<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/SUSTAINABLE-AGRI-FOOD-PRODUCTION-SYSTEMS.pdf\">SUSTAINABLE AGRI-FOOD PRODUCTION SYSTEMS<\/a><\/li>\n<\/ul>\n<p>Year II<\/p>\n<ul>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Advanced-methods-of-control-of-agri-food-products-of-plant-origin.pdf\">Advanced methods of control of agri-food products of plant origin<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Advanced-Technology-For-Food-Processing-4.pdf\">Advanced Technology For Food Processing 4<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Certification-of-food-products.pdf\">Certification of food products<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Chemical-changes-in-food-and-analysis-of-plant-products.pdf\">Chemical changes in food and analysis of plant products<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Nutrition-and-Health.pdf\">Nutrition and Health<\/a><\/li>\n<li><a href=\"https:\/\/www.usamvcluj.ro\/en\/wp-content\/uploads\/2022\/03\/Hygienic-norms-in-the-design-of-equipment-and-spaces-in-the-food-industry.pdf\">Hygienic norms in the design of equipment and spaces in the food industry<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"Year I Modern principles of food processing 1 Advanced control methods of animal origin agri-food products Arome si sist arom_SPCCPA_2021-2022 Authenticity of food products Ethics and Academic Integrity Food chemical modifications and food analysis Food traceability in the agro-food chain SPCCPA Modern principles of food processing.docx Principii moderne de procesare a produselor alimentare 3 Sensorial&#8230; <a class=\"view-article\" href=\"https:\/\/www.usamvcluj.ro\/en\/spccpa-discipline-sheet-2021-2022-an-i-an-ii\/\">citeste mai mult<\/a>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-1265","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/pages\/1265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/comments?post=1265"}],"version-history":[{"count":1,"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/pages\/1265\/revisions"}],"predecessor-version":[{"id":1283,"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/pages\/1265\/revisions\/1283"}],"wp:attachment":[{"href":"https:\/\/www.usamvcluj.ro\/en\/wp-json\/wp\/v2\/media?parent=1265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}