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Romania
Citizenship:
Romania
Ph.D. degree award:
Mr.
Andrei
Borsa
Assistant
Lecturer
-
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA
Other affiliations
Fulbright Visiting professor 4 months
-
University of Rochester Ain Center of antrepreneurship
(
United States of America
)
Researcher | Teaching staff | Entrepreneur | Manager | Consultant
Personal public profile link.
Expertise & keywords
Performance Management, Strategy, Innovation & Open Innovation, Entrepreneurship, Quyality Management
Entrepreneurial Education
Cost benefit analysis
Business analysis
Start-up
Management
Product development
Innovative food processing technologies
agricultural, industrial, food products and process design, construction, processing and waste control
Professional practice
Digital system design and applications
Traceability
online marketing
Applied research
Projects
Publications & Patents
Entrepreneurship
Reviewer section
Implementation of blockchain technology in the dairy industry
Call name:
PN-III-P2- 2.1-CI-2018-0996
2018
-
2018
Role in this project:
Partner team leader
Coordinating institution:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA
Project partners:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)
Affiliation:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)
Project website:
https://sites.google.com/usamvcluj.ro/dairytracer/pagina-de-pornire
Abstract:
Traceability is a key element of transparency and integrated into the quality system. Associated with a flow of information, it is a physical process,
which consists in tracking the food in space and time with the help of documents. The purpose of the project: obtaining a system based on blockchain
technology in QR code at laboratory scale with the role of digital traceability of dairy products, ensuring the transparency from
the producer to the consumer, reducing the costs, the volume of documents and protecting the environment.
This product meets the needs of consumers and manufacturers to ensure transparency in the production and marketing of dairy products,
bearing in mind that imports of such products have increased recently, but the legislation in force does not ensure this fact.
Read more
Pastries with innovative structures using food waste
Call name:
PN-III-P2-2.1-CI-2018-1374
2018
-
2018
Role in this project:
Project coordinator
Coordinating institution:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA
Project partners:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)
Affiliation:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)
Project website:
https://sites.google.com/usamvcluj.ro/vegapan/pagina-de-pornire
Abstract:
Nowadays, local manufacturers are constantly innovating and diversifying production to meet markets demand and consumer
insistence on freshness, integrity, composition and product quality.
The originality of the project is the creation of new pandispan type products incorporating in their matrix vegetables
and crushed fruits together with plant albumin and other residues to obtain a vegan product with functional properties,
with stable structure and sensory characteristics during storage. These will serve for diversifying the assortment and then
lead to the production of high quality, nutritionally balanced pastry products.
Read more
NEW GENERATION OF INNOVATIVE FUNCTIONAL BEVERAGES WITH IMPACT ON HUMAN GASTROINTESTINAL HEALTH
Call name:
Joint Applied Research Projects - PCCA 2013 - call
PN-II-PT-PCCA-2013-4-0743
2014
-
2017
Role in this project:
Coordinating institution:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA
Project partners:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); B.W.B. S.R.L. (RO); INSTITUTUL REGIONAL DE GASTROENTEROLOGIE - HEPATOLOGIE PROF. DR. OCTAVIAN FODOR CLUJ-NAPOCA (RO); CENCIRA CENTRUL DE CERCETARE ȘI INOVARE AGROALIMENTARĂ SRL (RO)
Affiliation:
Project website:
http://foodprofit.weebly.com/
Abstract:
In the last decades consumer demands in the field of food production has changed considerably. Consumers more and more believe that foods contribute directly to their health. Functional foods represent one of the most interesting areas of research and innovation in the food industry.
The aim of FOOD-PROFIT is to develop a new generation of probiotic functional beverages using agro-food waste, microencapsulated/granulated bacteria, bottling into controlled release bottles. Microcapsules/granules containing probiotics bacteria will be stored into bottle cap until consumption of beverage, when consumer must to push the bottle cap and the beads with bacteria or bacteria granules will be released into the juice mass. In vivo clinical investigations will be carried out in order to evaluate the beverages functionality on healthy human subjects and patients with gastrointestinal diseases. Thus, will be designed innovative functional probiotics beverages with impact on gastrointestinal health, increasing the innovation rate in this area, stimulating new beverage opportunities and taking away barriers for the transfer of knowledge to real innovation.
The strategic objectives of FOOD PROFIT project are: (a)Characterization of agro-food waste (apple, sugar beet, orange and grape) using advanced techniques (HPLC-MS, GC-MS, FTIR, UV-Vis) and cultivation, granulation, microencapsulation of probiotic bacteria (L. casei, L. plantarum, B. infantis, B. breve), (b)Development of different variants of beverages with microcapsules containing bacteria/ granulated bacteria and the optimal ratio between agro-food wastes (c) In vivo clinical investigation of probiotic beverages functionality and their effects on human gastrointestinal diseases.
FOOD-PROFIT is considered to be a strategic project for development of new concepts and products that, once transferred to the industry, will enable the European food industry to compete and take back the lead in the highly competitive global market.
Read more
Cercetări privind tehnologia de obţinere a unui kit pentru fabricarea berii de casă
Call name:
Cecuri de Inovare - 2012
PN-II-IN-CI-2012-1-0010
2012
-
2012
Role in this project:
Project coordinator
Coordinating institution:
Universitatea de Ştiinţe Agricole şi Medicină Veterinară Cluj-Napoca
Project partners:
S.C. B.W.B. S.R.L. (RO); Universitatea de Ştiinţe Agricole şi Medicină Veterinară Cluj-Napoca (RO)
Affiliation:
Project website:
Abstract:
Condițiile economice tot mai acerbe şi creşterea continuă a accizelor, au dus la scăderea vânzărilor de băuturi alcoolice (obiectul principal de activitate al societății). Astfel S.C. B.W.B. S.R.L. prin reprezentanții săi legali doreşte să îşi diversifice gama de produse dezvoltând un produs nou, inovator şi anume “Berea facută acasă”. Societatea doreşte să realizeze un parteneriat cu U.S.A.M.V. Cluj-Napoca prin care să se dezvolte un prototip de kit pentru fabricarea berii de casă, pe care ulterior să îl comercializeze.
Mai exact procesul tehnologic normal de obținere a berii se va întrerupe chiar înainte de a se realiza însămânțarea cu drojdie, şi începerea fermentației, adică la faza de must de bere (apa+malț+hamei). Iar partea de însămânțare cu drojdie se va realiza de către consumatorul final, în locuința sa. Obiective.
Scopul proiectului este de a face cercetări în parteneriat cu U.S.A.M.V. Cluj-Napoca privind modul în care se va obține produsul finit. Trebuie analizate modalitățile în care acest must de bere se va obține şi ulterior comercializa. Astfel se doreşte atingerea următoarelor obiective:
• verificarea posibilităților de obținere a unui must de bere concentrat (necesar pentru a obține 2 L produs finit -bere nefiltrată) direct prin creşterea conținutului de malț şi hamei sau necesitatea introducerii unui proces de fierbere-concentrare-liofilizare;
• verificarea temperaturii la care se va realiza ulterior fermentația finală, deoarece aceasta poate fi cuprinsă între temperatura de refrigerare (0-4oC) şi temperatura camerei (20-30oC), cu influențe directe asupra vitezei de obținere şi calității produsului finit.
• testarea mai multor tipuri de drojdie, pentru obținerea unui produs finit cât mai rapid şi cât mai bun calitativ.
• obținerea unui kit pentru fabricarea berii de casă
• testarea condițiilor şi duratei de păstrare a produsului
Read more
NEW GENERATION OF INNOVATIVE FUNCTIONAL BEVERAGES WITH IMPACT ON HUMAN GASTROINTESTINAL HEALTH
Call name:
Joint Applied Research Projects - PCCA 2013 - call
PN-II-PT-PCCA-2013-4-0743
2014
-
2017
Role in this project:
Coordinating institution:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA
Project partners:
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); B.W.B. S.R.L. (RO); INSTITUTUL REGIONAL DE GASTROENTEROLOGIE - HEPATOLOGIE PROF. DR. OCTAVIAN FODOR CLUJ-NAPOCA (RO); CENCIRA CENTRUL DE CERCETARE ȘI INOVARE AGROALIMENTARĂ SRL (RO)
Affiliation:
Project website:
http://foodprofit.weebly.com/
Abstract:
In the last decades consumer demands in the field of food production has changed considerably. Consumers more and more believe that foods contribute directly to their health. Functional foods represent one of the most interesting areas of research and innovation in the food industry.
The aim of FOOD-PROFIT is to develop a new generation of probiotic functional beverages using agro-food waste, microencapsulated/granulated bacteria, bottling into controlled release bottles. Microcapsules/granules containing probiotics bacteria will be stored into bottle cap until consumption of beverage, when consumer must to push the bottle cap and the beads with bacteria or bacteria granules will be released into the juice mass. In vivo clinical investigations will be carried out in order to evaluate the beverages functionality on healthy human subjects and patients with gastrointestinal diseases. Thus, will be designed innovative functional probiotics beverages with impact on gastrointestinal health, increasing the innovation rate in this area, stimulating new beverage opportunities and taking away barriers for the transfer of knowledge to real innovation.
The strategic objectives of FOOD PROFIT project are: (a)Characterization of agro-food waste (apple, sugar beet, orange and grape) using advanced techniques (HPLC-MS, GC-MS, FTIR, UV-Vis) and cultivation, granulation, microencapsulation of probiotic bacteria (L. casei, L. plantarum, B. infantis, B. breve), (b)Development of different variants of beverages with microcapsules containing bacteria/ granulated bacteria and the optimal ratio between agro-food wastes (c) In vivo clinical investigation of probiotic beverages functionality and their effects on human gastrointestinal diseases.
FOOD-PROFIT is considered to be a strategic project for development of new concepts and products that, once transferred to the industry, will enable the European food industry to compete and take back the lead in the highly competitive global market.
Read more
FILE DESCRIPTION
DOCUMENT
List of research grants as project coordinator or partner team leader
Download (42.08 kb) 15/10/2019
Significant R&D projects for enterprises, as project manager
Download (1159.76 kb) 23/01/2019
R&D activities in enterprises
Download (459.08 kb) 23/01/2019
Peer-review activity for international programs/projects
[T: 0.6589, O: 203]