2021

Permanent URI for this collectionhttps://repository.iuls.ro/handle/20.500.12811/2640

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listelement.badge.access-status Open Access ,
Research regarding out of season mating yearling Rovasi female using estrous induction
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Popescu Cernei, Diana; Popescu, E.C.
listelement.badge.access-status Open Access ,
Energy use and related greenhouse gas emissions of ground water irrigated oil sunflower production
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Topak, Ramazan; Ceran, Ramazan
In this study, oil sunflower production irrigated by groundwater was analysed in regards to the energy efficiency and greenhouse gas (GHG) emission. This research was performed at 19 farms growing sunflower under the irrigation area of Konya-Başgötüren town groundwater irrigation cooperative for 2019 vegetation cycle. The farmers applying drip and sprinkler irrigation systems were 6 and 13, respectively and they applied different irrigation levels. In that regard, by grouping farmers in accordance of irrigation methods and irrigation water regimes, separate treatments were obtained. In the context of the research, inputs used, amount of inputs as well as yield were determined individually in the farmer basis. By using unit energy equivalent of inputs and GHG emission factors energy input and GHG emission were determined and were assessed by using the relevant indicators. In results, sunflower production with drip irrigation system was found more successful in regard to the energy productivity. None difference was found between both the irrigation systems in term of the environmental impact. Drip irrigation with 250-350 mm water application was found the most successful in respect to the yield, energy productivity and low GHG emission.
listelement.badge.access-status Open Access ,
Determinants for conducting food safety culture research
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Veleșcu, Ionuț-Dumitru; Postolache, Alina-Narcisa
Despite scientific discoveries, continual improvement in food safety management systems, and increased academic discussion on food safety, food safety remains an issue around the world. Organizational and administrative characteristics (i.e. food safety vision, communication, commitment, leadership, training), technical facilities/resources (i.e. food hygiene/safety tools, equipment, facilities), employee characteristics (i.e. attitudes, knowledge, perceptions, and risk awareness), group characteristics, and crucible characteristics are all important factors to consider in food safety culture research. The use of a systems approach, quantitative indicators, categorization systems for differentiated assessment, and the use of numerous techniques to improve study validity are among the methodological needs for food safety culture research. The identified food safety culture research determinants provide a solid and transparent foundation for a common understanding and research of the topic. The purpose of this study is to identify determinants for undertaking food safety culture research, with the systems approach serving as the underpinning philosophy to lead an organized rethinking of national, organizational, and safety culture literature in the context of food safety.
listelement.badge.access-status Open Access ,
The role of sensory evaluation in food quality control, food research and development: a case of cream cheese study
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Ciobanu, Marius-Mihai; Ciobotaru, Mihai-Cătălin; Manoliu, Diana-Remina; Boișteanu, Paul-Corneliu
Sensory evaluation is a method of analysing, measuring and interpreting sensory perception responses to food, based on the five human senses, charac terised, in line with other scientific methods of measurement, by precision, accuracy and sensitivity. The material studied consisted of six varieties of cream cheese purchased on the commercial market and produced by a usual technological process. The sensory evaluation session involved assessment of colour, aroma, texture and taste by a group of 20 tasters over three series of tastings. From a ranking point of view, in descending order of the average scores obtained in the sensory evaluation of the characteristics of appearance, colour, texture, smell, taste and creaminess, the samples can be classified as follows: Philadelphia (S2), Hochland (S3), LaDorna (S1) Goldessa (S5), Delaco (S6) and KClassic (S4).
listelement.badge.access-status Open Access ,
The use of uv-vis spectrophotometry for determining the malondialdehyde as a quality marker in pork traceability
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Stici, Valentina; Costin, Tatiana; Racul, Anatol
The aim of the paper is to define the biochemical approach in assessing the quality of pork traceability using the UV-VIS spectrophotometric method to determine the concentration of malondialdehyde. The mechanism of the proposed chemical reaction consists in the formation of the red chromogen, where λ=532 nm, between the thiobarbituric acid and malondialdehyde in the glacial acetic acid medium. The proposed concept is related to food safety, consists in using the biochemical method of evaluating the activity of peroxidase in the agri-food products, and represents the basis of the medical-veterinary approach of the accuracy in evaluating the substances that result in the process of pork alteration. The near-infrared spectroscopy (NIR) and the techniques of pH measurement served as methodological support in quality assessment. The result of the experimental evaluation confirms that the concentration of red chromogen is an genuine marker of the pork quality.
listelement.badge.access-status Open Access ,
Sensory and physico-chemical characteristics of a new assortment of cheese obtained in the milk and milk products micro production workshop within I.U.L.S.
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Rațu, Roxana-Nicoleta; Usturoi, Alexandru; Postolache, Alina-Narcisa; Usturoi, Marius-Giorgi
As more and more people place a high value on their health and well-being, taking into consideration all of the variables that contribute to it, the food business sector has been forced to enhance its goods, as the food diet plays an extremely significant part. By examining the chemical makeup of the food they consume, today's customers are paying more attention to product ethics. Additionally, sectoral considerations play a major part in the procurement of food, with the food being purchased only after doing a much more thorough study.Cheeses play a significant part in the diets of consumers, since they are a commodity that is extensively consumed both internationally and in our own country. For many years, producers have defined cheese quality as cheese that is made consistently and inexpensively. Consumers had fewer options in the past, and as a result of this limited experience, their palates were less discriminating. Today's cheese markets are global, and cheesemakers compete openly for customers, providing them with a growing variety of options. Cheese consumers are more affluent, and many have sampled or consumed a variety of cheeses regularly, making them more discriminating. These customers are now defining the cheese quality standard, which is ultimately established by eating quality. In our country, over time, many different types of cheese have appeared, but telemeau stands out among them due to a variety of characteristics, and because it is considered a traditional product. Even while the vast majority of telemea variants now available on the market are produced using a standard technology (SR 1981/2008), the primary goal of this study was to create a new assortment of cheese, which was called "A type of Telemea cheese". To emphasize the qualitative parameters, sensory analyzes were performed (appearance, consistency, color, odor, and taste), and physicochemical determinations were also performed (water content %, dry matter %, fat relative to dry matter %, protein substances %, sodium chloride % and acidity °T), values that were compared with those specific to Telemea made of fresh cow's milk (quality I).
listelement.badge.access-status Open Access ,
Research on the quality of milk production husbandry holdings for cattle breeding in Neamț county
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Nistor Anton, Mariana; Maciuc, Vasile; Ciocan Alupii, Maria; Pânzaru, Claudia
In this paper, the quality of milk production was analyzed in dairy cattle herds from 7 farms in Neamț County. For this, data from accredited associations were used to perform their own performance control (CPP), respectively the Association of Animal Breeders "Operator IA" Neamț, the Association of Cattle Breeders from Mureș County, as well as the date from the Genealogical Register. The quality of milk was assessed according to the seven specific indicators, as follows: somatic cell number (NCS), fat percentage (G%), protein percentage (P%), lactose proportion (L%), proportion of urea (U%), proportion of casein (C%) and the pH of the milk.The average daily milk production produced by the cows on these farms was also calculated (kg/head/day). The breeds raised on these farms are:Bălțată cu Negru Românească (BNR), Holstein, Brună de Maramureș and Bălțată Românească (BR). The best results of milk quality were obtained in Brună de Maramureș cows from farm 5 or Secuieni Neamț Agricultural Research and Development Station, the average values of the specific indicators on milk quality were as follows: NCS thousand / ml - 157.64, fat (%) -4.64, protein (%) - 3.73, lactose (%) -4.84, urea (%)-23.37casein (%) -28.78, pH - 6.60.
listelement.badge.access-status Open Access ,
Reserch regarding the obtaining bakery clean label products with natural levain in the bakery section of Iași University Of Life Sciences
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Murariu, Otilia-Cristina; Sandu, Adnana-Gabriela; Ghimpețeanu, Oana-Mărgărita; Petcu, Carmen-Maria; Puiu, Ioan; Lipșa, Florin-Daniel
Within the University of Life Sciences in 2018, an advanced technological line for bakery products production was established. One of the aims of the research carried out within it was to find alternative solutions for the development of the technology for obtaining Clean Label bakery products within natural levain. The present study aims to describe the technology of obtaining both natural levain and bakery products with this type of levain. Natural levain is represented by a dough obtained from wheat flour, water, sugar, salt dehydrated fruits (plums and apricots) that has been subjected to an acidifying fermentation in a controlled environment. The obtained products consisted of 4 experimental variants, respectively: V1 – white bread with natural levain, V2 – brown bread with natural levain and seeds, V3 – white bread with natural levain, apricots and plums and V4 – white bread with natural levain, cranberries and walnuts. These products were evaluated from qualitative point of view (physical-chemical) and the results showed that this category of Clean Label products can represent a sustainable alternative, with an extended shelf life, with a constant quality, criteria that meet the requirements of rigorous consumers.
listelement.badge.access-status Open Access ,
Coffee caffeine expertise and its effects on nutrition and consumers health
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Radu, Steluța
The experimental research looked at the side effects of coffee alkaloids on consumer nutrition. Most coffee drinkers do not know the side effects of alkaloids in that, especially caffeine. On the other hand, from a nutritional point of view, the higher the caffeine content, the higher the mineral content. So, the permissible dose limit of caffeine, an exciting nerve cell alkaloid, LD50 of 200 mg caffeine / 100 g of coffee, induces a better state of comfort, concentration and better energy level, because when the amount of coffee used to prepare a coffee, increases the level of minerals, although the benefits of coffee consumption disappear. The experimental results obtained show that at caffeine concentrations of 200 mg / 100 g coffee the permissible limit level, the concentration in mineral substances is 692.1 mg for Arabica coffee and 391.5 mg for Robusta coffee. The LD50 limit of 200 mg / 100 g of caffeine means 3 and a half doses for Arabica coffee and 2 doses for Robusta coffee. In conclusion, what exceeds this number of doses, i.e. between 225-300 mg / 100 g caffeine, 4-5 doses, a concentrated coffee, means a consumption of coffee with harmful effects on the body, even if the human metabolism requires it due to a significant intake of mineral salts of 7.94% for Robusta coffee and 13.88% for Arabica coffee compared to the recommended daily dose DZR.
listelement.badge.access-status Open Access ,
Elaboration of biodegradable whey isolate film incorporated with green synthesized silver nanoparticles
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Neculai Văleanu, Andra-Sabina
Finding a feasible alternative to reduce the use of conventional polymers in the plastic sector has become a top priority, since industrially generated plastic waste, mostly traditional food packaging, has turned into a global environmental disaster. The aim of the study was the preparation and characterization of biodegradable films based on whey protein isolate, functionalized with green synthesized nanoparticles. Green silver nanoparticles (AgNPs) were synthesized using cinnamon extract as both capping and reducing agent. Biodegradable nanocomposite blend films based on silver nanoparticles and whey protein isolate (WPI) were made by casting denatured WPI film solutions incorporated with green synthesized silver nanoparticles. The film thickness and water vapor permeability (WVP) of both control and AgNPs were determined. The biodegradable films based on whey and (1%) green synthesized nanoparticles have potential application as active food packaging in the cheese industry.
listelement.badge.access-status Open Access ,
Comparative study on the microbiology and morphology of milk and cheese microbiota
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Lipșa, Florin-Daniel; Rațu, Roxana-Nicoleta; Ulea, Eugen
Over time, many studies have been developed to describe microbial communities and to understand the dynamics and the role of these organisms during milk processing and during production of different types of cheese. For an evaluation of the microbiology of milk and cheese, a comparative study was carried out on 5 samples of whole cow's milk and 5 samples of Telemea-type cheeses in terms of identification and morphological characterization of milk microorganisms as raw material and cheese, as a finished product obtained, by correlating their microbiological characteristics in relation to the identified physico-chemical characteristics. The results obtained for the milk and cheese samples corresponded to those mentioned in the product-specific standards. Microbiologically, for the milk samples, the median value was 6.1 x 103 CFU/mL for milk and for the telemea cheese the CFU of samples was 4.3 x 103 CFU/g product. Microscopic analysis revealed a total of 9 colonies: 7 colonies of yeast and 2 colonies of bacteria, to which was added a mold (Fusarium spp.). The final results showed that there may be a certain degree of contamination, due to factors such as sanitary-veterinary hygiene and resistance increasing degree of microorganisms.
listelement.badge.access-status Open Access ,
The application of the Failure Modes and Effects Analysis (FMEA) methodology to improve meat products quality
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Frunză, Gabriela
Failure Modes and Effects Analysis (FMEA) it is a predictive and preventive methodology specific to non-compliance and risk management. The FMEA is a modern tool used in the purpose of identifying potential failure modes, the causes and effects of each nonconformity (on a system, subsystem, or component part), for keeping under control the technological processes and to improve the quality of finished products. The aim of this study was the application of the FMEA to improve meat products quality (pasteurized and smoked salami). The FMEA methodology application is distinguished as specificity the Action Priority (AP) establishment depending on the severity (S) of consequences of manifestation of nonconformities to the consumer, on the probability of occurrence (O) of a potential hazard for food safety and on the probability of its detection (D). The AP was determined for each category of identified potential hazards: physical (P), chemical (C) and biological (B), for all ingredients and for all stages of the technological flow for meat products. Through AP, a quantitative assessment can be made of the potential food safety problems in a system, and respectively a prioritization of implementation of preventive actions and the lowering of potential nonconformities. Based on AP, the identified potential nonconformities can be classified in the Low priority category even if the old considered Risk Priority Number (RPN) value is higher than 100 (125, for the row material storage, at the level of P hazards). On the other hand, at values lower than 100 of the RPN, the AP can be in the Medium priority category (96, for the stage of cutting, deboning, choosing meat, at the level of C hazards), the value of S being the decisive element. After corrective action (CA) application, AP was lowered, the quality of the meat products being improved.
listelement.badge.access-status Open Access ,
Correlations between the adaptive capacity in Bucovina of Limousine cows and the nutritional quality of the milk
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Crețu, Carmen; Rusu, Oana-Raluca; Tanase, Irina-Oana; Horhogea, Cristina-Elena; Bocăneți Daraban, Florentina; Dascălu, Mihaela-Anca; Spătaru, Mihaela-Claudia
The Limousine breed is spread on all continents in 64 countries, and Romania will be the 65th country in which it is trying to adapt this breed of cattle. Limousine is currently ranked No. 1 in England and is highly regarded in other countries, including France, No. 2, Canada, No. 2, Italy, and the United States. 3rd place. The main objective of this project is to observe the adaptability of the Limousine breed to the geo-meteorological conditions recorded in northern Romania, the Bukovina region. The aim of the paper is to evaluate from a nutritional qualitative point of view the raw milk obtained from this breed. The investigations were carried out to establish the degree of freshness, integrity and we monitored some physical-chemical and hygienic parameters of the raw material milk. Sampling was done directly from the collection vessels after milking and filtration mainly in the hot season, and their processing was done in the Food Control Laboratory of the Faculty of Veterinary Medicine Iasi, where a number of 38 milk samples were processed. Following the analysis of the samples, a number of 8 samples were inadequate in terms of organoleptic examination and integrity. Deviations from the organoleptic characteristics of the parameters of appearance, color, smell, and taste represented a percentage of 21.05%. The determinations of the Physico-chemical parameters were classified as inappropriate a number of 10 samples which represents a percentage of 26.31% of the total samples collected.
listelement.badge.access-status Open Access ,
Pork sausages fortified with various concentrations of lavender essential oil: microbiological and sensorial properties
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Bulai, Isabela-Voichița; Georgescu, Mara; Tăpăloagă, Dana; Ghimpețeanu, Oana-Mărgărita; Raita, Ștefania-Mariana
Several essential oils (EOs) can be used as natural alternatives to synthetic food additives in meat and meat products, especially as effective antibacterial agents. This study investigated how different levels of lavender essential oil (LEO) affected the microbiological and sensory properties of smoked pork sausages. Bacterial growth was followed for 9 days, including tests on days 3, 6, and 9. The smoked pork sausages were divided into two groups: the control group (C) without lavender essential oil and the test group (T) fortified with (0.2%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%). The APC and coliform counts indicated that lavender essential oil (LEO) enrichment of smoked sausages has high inhibition of APC and coliform. The lowest minimum inhibitory concentrations (MIC) were obtained with L. Angustifolia (0.2%) against both microorganisms. Both EOs caused a significant decrease in bacterial growth in smoked pork sausage stored for 6 and 9 days. Moreover, the results showed that the addition of EO significantly prolonged the odor of smoked pork sausage even at abusive temperature. However, the use of lavender essential oil (LEO) is partially limited due to its intense aroma, which may have negative organoleptic impact. Further studies are needed to enhance the sensory impact of samples enriched with lavender essential oil (LEO).
listelement.badge.access-status Open Access ,
Perception of consumers and producers on milk traceability supply chain
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Bodescu, Dan; Robu, Alexandru-Dragoș; Lipșa, Florin-Daniel
Food traceability (FT) in is an important tool for reducing the occurrence of foodborne diseases in the current context of a continuously growing volume and movement of food. The aim of the research was to determine the perception of consumers and producers regarding FT, the impact on purchase / sale and loyalty to traceable food products (FTP). Thus, a survey was conducted on the milk supply chain in Neamț County, Romania with two questionnaires: for consumers and for producers. The TwoStep Cluster analysis allowed the establishment of 2 clusters for consumers and 2 for producers. Cluster 1 consumers (40.6%) priority: rural area, between 30 and 60 years old; secondary education, women are informed about FT. They consider that FTs are 10% more expensive than non-traceable products and traceability is a formality. Cluster 2 consumers (34.8%) priority: urban environment, with secondary education, men, well informed about FT and are willing to buy for food safety even if the price would increase by 20%. Cluster 1 producers (61.1%) priority: rural area, secondary education, information on FT at medium level and appreciate that traceability is expensive and the information provided can reduce the competitive advantage and increase taxation. Cluster 2 producers (38.9%) priority: rural area, with secondary education, women who have above average information about FT consider that FT allows the legal assurance of their own activity and can determine the increase of sales.
listelement.badge.access-status Open Access ,
Influence of technological parameters on the sensory quality of smoked pork chop samples
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Ciobanu, Marius-Mihai; Munteanu, Mugurel; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Boișteanu, Paul-Corneliu
The importance of meat in consumption is due to its nutritional qualities, being a source of macronutrients, high-quality proteins and lipids, and highly bioavailable micronutrients such as iron, zinc, selenium, phosphorus, vitamin A and the B complex of vitamins. In addition to its nutritional quality, meat is also known for its sensory properties. The sensory quality of meat is determined by the technological processes the raw material undergoes, such as maturing, salting and heat treatments. By differentiating the parameters of the production technology (ageing time, salting degree, heat treatment time and temperature), the sensory differences between the experimental batches were investigated. The ageing time had a significant impact on the textural characteristics, the batches matured for 7 days showed lower hardness and higher juiciness. The heat treatment parameters (time and temperature) mainly influenced the aroma, imparting a slightly more intense burnt flavour to the batches subjected to the highest temperatures (P1 and P2). The rancid flavour had subunit mean scores for all six experimental batches produced, with no significant differences. For the colour attributes evaluated, no significant differences were observed between the experimental batches studied, the highest average were scores achieved by P5 (8.08 ± 0.310 points) for colour intensity and P2 (8.43 ± 0.383 points) for colour uniformity.
listelement.badge.access-status Open Access ,
Analysis of community implications on agriculture in the North-east region
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Ciuștea Butnaru, Mintenica-Mariana
The aim of the research was the diagnostic analysis of the results obtained by agricultural farms and the impact of European funds in the context of integration into the European Union. It is found that, after Romania's accession to the European Union, the possibilities for the development of agricultural farms have increased, as a result of their advantage of accessing European funds, with a fairly large share of their non-reimbursement. In this context, the research started from the economic-financial analysis of the situation of agriculture in the North-East Development Region, according to which to proceed to adopt measures that will lead, first of all, to the increase of agricultural production and, in secondly, to make it more efficient by attracting European funds. This paper aims to provide viable tools for assessing the implications of Community support mechanisms at regional and farm level by delimiting the set of indicators needed and the methods needed to quantify this influence. The results obtained will be the basis for understanding how the Community financial support influences the development of agricultural holdings and will allow the identification of how the support needs to be oriented so as to lead to the long-term development of Romanian agriculture. In order to meet the purpose mentioned in this paper, we aimed to: evaluate the evolution of agriculture and community allocations in the macro and micro economic context; evaluation of income sources for estimating the influence of subsidy through Pillar I; evaluation at the level of case studies of the activity of agricultural holdings that have accessed funds through Pillar II by highlighting the evolution of their activity and evaluation of the technical and scale efficiency of agricultural holdings taken as a case study in the context of accessed funds.
listelement.badge.access-status Open Access ,
The influence of management activities regarding agricultural machines maintenance and repair on the overall farm economic efficiency
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Viziteu, Ștefan; Brezuleanu, Stejărel; Robu, Alexandru-Dragoș; Boghiță, Eduard
A particularly important role in the activity of farms is represented by the agricultural machinery and equipment used in production. In addition to a thorough selection and procurement process in accordance with existing needs, there is also a need for efficient management of maintenance and repair activities correlated with the technological specifications and the required work schedule. Although, on the whole, little attention is paid to this sector of the general business, possible malfunctions may lead to the impossibility of carrying out certain technological works and, consequently, to the deregulation of production plans and, subsequently, a possible negative impact on economic results. Management can be a decisive factor of production, in addition to the other factors that are given a higher importance, this field requiring more attention in terms of training the managers and implementing the principles of this science. The paper aims to highlight the importance and impact of efficient management of maintenance and repair of machinery on the economic results of agricultural farms starting from a general analysis and continuing with an analysis at the farm level, making a correlation between these activities and the economic results recorded. Maintenance and repairs within a company can be carried out, depending on the strategy approached, both by the farm employees, by an authorized service in partnership with the farm or can be carried out in a combined system. The effectiveness of the technological system is determined by the way of adapting to the characteristics of each farm. If the maintenance of agricultural equipment used in the production process is not carried out in time, regardless of the field, the activity cannot be realised in optimal conditions or there may be delays in accomplishing the task which may influence the process of organizing and coordinating activities and therefore optimal operation process is affected.
listelement.badge.access-status Open Access ,
Models of optimization and simulation of agricultural crop plans in agricultural holdings in Romania
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Ungureanu, George; Costuleanu, Carmen-Luiza; Leonte, Elena; Vîntu, Cătălin-Răzvan; Ungureanu, Bianca-Antonela
The purpose of this paper is to promote the setting up of farms whose size will allow the practice of a viable, sustainable agriculture, capable to apply the newest technologies and lead to profit and efficiency, to the economical and organizational consolidation. The essential criterion in optimizing the crop structure is the economic efficiency, respectively the realized profit. Economic efficiency is constantly changing due to changes in raw material prices and commodity production. Hence the need to optimize the structure of crops in each cycle of agricultural production. The main indicators used in optimizing the structure of crops are: yield per hectare, production costs per unit area, profit per hectare, unit cost and rate of return. As a consequence, the resizing of the agricultural holdings, the partnership between the producers, the integration of the agricultural production, the rural development, the consumers’ constant request for agricultural and food products, the decrease of the deficit of the commercial balance for the agricultural products, the increase of the population’s life standard, the safety of the food, all these are goals that have to be under the continuous attention of the authorities at central and local level. The elaboration of mathematical models was oriented on the design of several structural alternatives and the elaboration of a large number of variants, because analysing the problem of establishing an optimal structure through the prism of several variants creates the possibility of highlighting the development and manifestation of different phenomena, some conclusions, not by subjective assessments or by antithesis, but on the basis of several concrete structures that each variant covers.
listelement.badge.access-status Open Access ,
A view of online teaching and learning during the pandemic
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021) Sîrghea, Alina; Brezuleanu, Carmen-Olguța
The pandemic caused by SARS-CoV-2 impacted the way in which all the activities of our lives were developed, and the educational system was one of the most affected aspects. The report of the United Nations Educational, Scientific and Cultural Organization (UNESCO, 2020) warns that the pandemic has caused the most serious disorder recorded in education systems in all history, and that higher education would be the sector that could experience the highest dropout rates, as well as a reduction in enrollment of the order of 3.5%, which means a global loss of 7.9 million students. To alleviate this crisis, it recommends formulating comprehensive plans for the reopening of schools, protecting education funding and collaborating to moderate negative impacts, increase the resilience of education systems with a view to fair and sustainable development, rethink education and energize positive change in teaching and learning (UNESCO, 2020). After the declaration of a health emergency, all education levels had to quickly reorganize itself, migrating teaching and learning processes to virtual environment. Although this is increasingly used, there are still a lot of elements that prevent it from working successfully in all contexts.

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