This paper aims to emphasize the opportunities that academic entrepreneurial ventures or “spin-offs” could offer in Romania. Different types of spin-offs and their benefits have been reviewed. The poor economical performance of the SMEs (Small and Medium Sized Enterprises) due to crisis and their innovational trends were analyzed. The governmental strategies focused on innovation for creating new enterprises and improving the business environment, with results so far, were presented. The conclusion that emerged was that the spin-offs are a viable solution that can contribute to our country’s prosperity and its academic institution.
Apple (Malus domestica) originated in Western Asia, where its wild ancestor, the Alma, is still found today. There are more than 7.500 known cultivars of apples, resulting in a wide range of desired characteristics (Muste, 2008). Total annual world apple production (2009) was around 71 million tonnes reaching the second place among fruits worldwide. Romanian annual apple production is around 0.5 million tonnes (FAO, 2011). Producers usually determine the maturity of apples from when the starch disappears from the fruit
This paper aims to present preliminary research results obtained while developing and implementing a high gravity beer fermentation process. Production trials were performed in brewery pilot plant from University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology. The tehnological parameters were adapted and monitored during the making.
The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization.
After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards.
Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.
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