Faculty of Food and Tourism
Interview with Lady Chef Cornelia Ghișoi – "Excellence in gastronomy is built through perseverance, mentorship and authentic passion for this noble profession"
• Cornelia Ghișoi is the only officially recognized Lady Chef in Romania and Southeastern Europe – a prestigious distinction awarded by the World Association of Chefs Societies (WACS) in 2008, in...
A healthy dessert with real benefits for digestion – Yogurt with mint jelly
• Yogurt with mint jelly is an innovative product that combines the properties of probiotics with the beneficial effects of the mint plant, resulting in a light, aromatic and digestion-friendly dessert. Yogurt is one...
Hospitality Days – HOSPEx 2025
• Between November 10-14, 2025, Brașov was the epicenter of a unique initiative dedicated to the hospitality industry, through the first edition of the Hospitality Days event – HOSPEx 2025 (Hospitality Experience). Organized by Transilvania University...
Utilization of food waste through fermentation
• Through the fermentation process we can achieve the transition from food waste to a circular economy and, among other things, to obtaining a better assortment of bread. Food waste is a global problem...
Brief plea for the use of potatoes with intensely colored pulp in obtaining functional culinary preparations
• The intensely colored potatoes are not only an excellent source of carbohydrates, but also a reservoir of valuable essential elements, antioxidants such as polyphenols, anthocyanins, carotenoids, essential amino acids, vitamins and mineral elements. Remarkably...
Coconut oil: the secret to a more elastic, tastier, healthier bread
• In search of alternatives that improve the taste, texture and nutritional value of bread, research in the field of baking is increasingly turning to natural ingredients with multiple benefits. One of these...