{"id":1863,"date":"2025-09-29T12:59:09","date_gmt":"2025-09-29T09:59:09","guid":{"rendered":"https:\/\/incaamv.md\/?p=1863"},"modified":"2025-09-30T17:29:13","modified_gmt":"2025-09-30T14:29:13","slug":"sectia-tehnologia-si-microbiologia-produselor-alimentare-tmpa","status":"publish","type":"post","link":"https:\/\/incaamv.md\/ro\/sectia-tehnologia-si-microbiologia-produselor-alimentare-tmpa\/","title":{"rendered":"TEHNOLOGIA \u0218I MICROBIOLOGIA PRODUSELOR ALIMENTARE"},"content":{"rendered":"\n<p>Sec\u021bia are o infrastructur\u0103 de cercetare modern\u0103, specializat\u0103 \u00een analiza microbiologic\u0103, biochimic\u0103 \u0219i fizico-chimic\u0103 a produselor alimentare. Dotat cu echipamente avansate, laboratorul permite testarea calit\u0103\u021bii \u0219i siguran\u021bei alimentelor, dezvoltarea de noi produse alimentare prin procese biotehnologice, precum \u0219i optimizarea proceselor de fermentare. Optimizarea proceselor de fermentare, \u00een special \u00een produc\u021bia lactatelor fermentate (iaurt, chefir, br\u00e2nzeturi maturate),Studiul \u0219i selec\u021bia culturilor bacteriene acido-lactice, esen\u021biale pentru ob\u021binerea unor produse alimentare func\u021bionale, cu propriet\u0103\u021bi probiotice \u0219i stabilitate \u00eembun\u0103t\u0103\u021bit\u0103.Activit\u0103\u021bile desf\u0103\u0219urate \u00een laborator contribuie at\u00e2t la cercetarea fundamental\u0103, c\u00e2t \u0219i la inovarea \u00een sectorul agroalimentar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sec\u021bia are o infrastructur\u0103 de cercetare modern\u0103, specializat\u0103 \u00een analiza microbiologic\u0103, biochimic\u0103 \u0219i fizico-chimic\u0103 a produselor alimentare. Dotat cu echipamente avansate, laboratorul permite testarea calit\u0103\u021bii \u0219i siguran\u021bei alimentelor, dezvoltarea de noi produse alimentare prin procese biotehnologice, precum \u0219i optimizarea proceselor de fermentare. Optimizarea proceselor de fermentare, \u00een special \u00een produc\u021bia lactatelor fermentate (iaurt, chefir, br\u00e2nzeturi [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1607,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"departamen-post","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[48],"tags":[42],"class_list":["post-1863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sectia","tag-tmpa"],"_links":{"self":[{"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/posts\/1863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/comments?post=1863"}],"version-history":[{"count":2,"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/posts\/1863\/revisions"}],"predecessor-version":[{"id":1921,"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/posts\/1863\/revisions\/1921"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/media\/1607"}],"wp:attachment":[{"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/media?parent=1863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/categories?post=1863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/incaamv.md\/ro\/wp-json\/wp\/v2\/tags?post=1863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}