Head of Department

Doctor Habilitatus in Science, Professor



Address: 9/9, Studentilor str., block of study nr. 5
Tel.: +373 22 50-99-61


The mission of the Oenology and Chemistry Department is to train highly qualified specialists in:

  • Production of wine;
  • Biotechnologies;
  • Management of viticulture and wine-making.

Graduates of the Department work in areas including:

  • Higher Education Institutions;
  • Scientific Research Institutions;
  • Industrial Enterprises;

The Department benefited from an investment project amounting to EUR 1,821,400, funded under the Restructuring Program for the Viticulture Sector, by the Moldovan Government (Wine Branch) and the European Investment Bank (EIB) for the period 2014 – 2018, with TUM support. The Department’s laboratories have been renovated, and include modern equipment for teaching, and scientific research, development and innovation (RDI). The Center for Excellence in Oenology Research has been established within the Oenology and Chemistry Department.

The following research laboratories are operating at the Oenology and Chemistry Department:

  • Oenochemistry;
  • Microbiology;
  • Molecular Biology;
  • Cromatography;
  • UV-Vis Spectrophotometry;
  • Atomic Absorption Spectroscopy;
  • Sensory Analysis;
  • Viticulture and Ampelography;
  • Wine Technology.

Research Objectives

  • Improving the quality of wines based on the use of modern technological production regimes by maintaining the maximum volatile aromatic complex.
  • Reduction of wine oxidation processes at all technological stages of manufacturing and storage by reducing microbiological, enzymatic, physico-chemical risks.
  • Development of methods for obtaining whole and fractionated extracts of biologically active substances from plant sources.
  • Evaluation of the profile of biologically active substances in the extracts obtained (steroid glycosides, polyphenols, iridoids, phytosterols, carotenoids, etc.). Quantification of bioactive substances by chromatographic methods (HPLC).
  • Research on the biological activity of wines, extracts and products based on these extracts.
  • Determination of the shelf life of extracts of functional products with plant extracts and phytonutrients

Departmental skills, equipment and specialisations

  1. Elaboration of complex algorithm for monitoring the key parameters of grapes for the production of quality wines.
  2. Identification of technological measures and procedures to reduce the addition of sulfur dioxide to wines.
  3. Study of the substances of wines with biological activity and technological recommendations to ensure the increased and intact qualitative content in local wines.
  4. Determination of wine stability and adjustment of regulations for the use of different stabilizing agents, towards the production of quality wines with a minimum of technological interventions.
  5. Dtudy of redox processes of wines in order to ensure the optimal redox conditions for the quality and stability of wines.
  6. Analysis of technological parameters for the optimal extraction of the anthocyanin complex from grapes including: colour stabilization; obtaining the colour of rose and red wines with desired parameters; forecasting the color of wines according to their physico-chemical state; elaboration of the trichromatic and CIELab catalogue of wines from European and local varieties of grapes.
  7. Producing accessible, adequate and safe tests for the most accurate assessment of the stability of wines, in order to minimize subtractive and additive interventions in wines and ensure the corresponding multifactorial stability.
  8. Qualitative and quantitative identification of compounds useful in by-products. Development of effective technological schemes for their extraction, isolation, concentration, purification and stabilization for use in various fields, including for oenological needs. Designing schemes for the use of by-products with the reduction of a negative impact on the environment.
  9. The study traceability of local wines.
  10. Molecular detection of wine spoilage microorganisms using PCR and RT-PCR methods.


  • Rodica Sturza (2020). Ecological Chemistry Aspects of Food Safety (pages 472-490), Chapter 22. In: Handbook of Research on Emerging Developments and Environmental Impacts of Ecological Chemistry. IGI GLOBAL Publ., Springer, pp.472-490, |DOI: 10.4018/978-1-7998-1241-8.
  • Sturza Rodica, Găină Boris, Ionete Elena Roxana, Costinel Diana (2017). Authenticity and harmlessness of uvological products. Chisinau, “MS Logo” Publishing House. – 264 p. ISBN 978-9975-3175-2-8.
  • Microelements in the components of the biosphere of the Republic of Moldova and application in agriculture and medicine. ASM collective monograph, (2016). Chisinau,   (chapter Microelements in food), ASM Publishing House, 264 p. ISBN 978-9975-51-724-9
  • Rodica Sturza, Boris Gaină (2012). The safety of uvological products. Ch .: UTM, 2012.- 226 p.

Scientific Articles

  • Ghendov-Mosanu, A., Cristea, E., Sturza, R. et al.Synthetic dye’s substitution with chokeberry extract in jelly candies. J Food Sci Technol (2020).  (I.F. 391)
  • Aliona Ghendov-Mosanu, Elena Cristea, Antoanela Patras, Rodica Sturza, Silvica Padureanu, Olga Deseatnicova, Nadejda Turculet, Olga Boestean and Marius Niculaua. Potential Application of Hippophae Rhamnoidesin Wheat Bread Production. Molecules 2020, 25(6), 1272; doi:10.3390/molecules25061272.   (I.F. 3.380).
  • Ghendov-Moşanu, A., Sturza, R., Opriş, O. et al. Effect of lipophilic sea buckthorn extract on cream cheese properties. Journal of Food Science and Technology, 13197 -019-04094-w. September, 2019. Impact factor: 1.850.
  • Cristea E., Sturza R., Jauregi P., Niculaua M., Ghendov-Moşanu A., Patras A. Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract. J Food Biochem. 2019;e12788. (I.F. 1.51)
  • Inga Zinicovscaia, Rodica Sturza, Irina Gurmeza, Konstantin Vergel, Svetlana Gundorina, Gheorghe Duca. Metal bioaccumulation in the soil-leaf-fruit system determined by neutron activation analysis. Journal of Food Measurement and Characterization, Impact Factor 1.181.
  • Inga Zinicovschia, O.G. Duliu, Otilia-Ana Culicov, Marina V. Frontasyeva, Rodica Sturza. Major and trace elements distribution in Moldavian soils. Rom. Rep. Phys. Romanian Academy Publishing House. June 2018, 70 (2), _Major_and_trace _elements_distribution_in_moldavian_soils/stats. Impact Factor: 1.467
  • Zinicovscaia, I., Duliu, O.G., Culicov, O.A., Rodica Sturza, Constantin Bilici, Svetlana Gundorina. Geographical Origin Identification of Moldavian Wines by Neutron Activation Analysis. Food Anal. Methods (2017) 10: 3523. . Impact factor: 2.038
  • Rodica Sturza, Constantin Bilici, Inga Zinicovschia, Otilia Ana Culicov, Svetlana Gundorina and Gheorghe Duca. Moldavian wine analysis by icp-aes and naa techniques: comparison study. Revue roumaine de chimie, 2015, 60 (11-12), pp.1065-1071 ( /305424852 _Moldavian_wine_analysis_by_ICP-AES_and_NAA_techniques_Comparison_study)
  • Duca, R. Sturza, L. Siretanu. Estimation of organic pesticide residue content in wines. CLEAN – Soil, Air, Water, 2012, DOI: 10.1002/clen.201100081, vol. 40, Issue 6, p. 661-666.
  • Aliona Sclifos, Ecaterina Covaci, Alexandra Stratan. WINE PRODUCTION FROM LOCAL VARIETIES OF GRAPES IN MICROWINERY CONDITIONS. JOURNAL OF ENGINEERING SCIENCE, VOL. XXVI (1) 2019. DOI: 10.5281/zenodo.2640054. pp. 106 – 113.
  • Ecaterina Covaci, Tatiana Capcanari, Alexandra Lesanu. TRACEABILITY OF WINE – A CRITERION OF QUALITY AND FOOD SAFETY FOR THE CONSUMER. JOURNAL OF ENGINEERING SCIENCE, VOL. XXV (3) 2018. DOI: 10.5281/zenodo.2557335. pp. 95 – 99
  • Sturza Rodica, Olga Lazacovici. Quantification of ochratoxin A in Moldavian wines. Scientific Study   & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry. 2017, 18 (3), pp. 339-334. ISSN:1582:544X.
  • Rodica Sturza, Dmitrii Lazacovich. Monitoring the overall phthalate burden – a public health problem. RIVEmed no.2/ 2017, “Grigore T. Popa” Publishing House Iasi, pp 73-86, ISSN 2558-8656 ISSN-L 2558-8656.
    • Ghendov-Mosanu, R. Sturza, E. Chirița, A. Patraș. Valorization of winemaking by-products in the production of jelly candies. Italian Food Materials and Machinery, Food Research, September, 2016, p.12-15. ISSN 2239-6047.
  • Rodica Sturza, Ecaterina Covaci. Tartaric stabilization of young wines and thermodynamic indices of stability. Revue Roumaine de Chimie. 2015, 60(11-12), pp.1019-1024.
    • Covaci Ecaterina, Duca Gheorghe, Sturza Rodica. Equilibrium and kinetic parameters for the sedimentation of tartaric salts in young wines. Chemistry Journal of Moldova, nr.1 (10) 2015, p.33-41 (A)
    • Chirița Elena, Rodica Sturza, Ion Prida, Alla Krajevskaia, Antonina Ialovaia. Optimizing the use of sulfur dioxide in winemaking as decontaminating solutions Akademos, 2/2015, pp. 32-38. (B)
    • Ion PRIDA, Antonina IALOVAIA, Alla KRAJEVSKAIA, Rodica STURZA, Boris GAINA. Theoretical and analytical bases for the manufacture and storage of acidified grape must. Academos, no. 3 (34), September 2014, pp. 86-92. (B)
    • Sturza, E. Covaci. The cork defect and ways to reduce its impact on wine quality. Pomiculture, Viticulture and Vinification no.2 [38], 2012, pp. 21-22. ISSN 1857-3142.
    • Sturza, O. Lazacovici. Analysis of the organic acid content of Moldovan wines by HPLC method. Pomiculture, Viticulture and Vinification, no.3 [39], 2012. ISSN 1857-3142.
    • Rodica Sturza. Phthalates and possible routes of contamination. Viticulture and vinification in Moldova. Nr. 4 (28), 2010. pp. 3-7 .
    • Rodica STURZA, Constantin SÎRGHI, Mariana VRÎNCEAN, Böhme.Susanne. Comparison of sensitivity of analytical methods for samples injection in the detection of compounds with flavouring potential of wines. Chemistry Journal of Moldova. General, Industrial and Ecological Chemistry, 2009, vol. 4, nr.2.


  • Cristea Elena, Sturza Rodica, Ghendov-Moșanu Aliona, Patraș Antoanela. Process for obtaining grape pomace extract. Patent MD 1136, 2017-09-13.
  • Gheorghe Duca, Mihail Stiţiuc, Vladimir Nenno, Rodica Sturza. Process for recycling organic plastic waste. Br. inv. a 2013 0042, 2015.01.31, BOPI Nr 1/2015.
  • Covaliov Victor, Găină Boris, Covaliova Olga, Duca Gheorghe, Stiţiuv Mihail, Nenno Vladimir, Sturza Rodica. Process for treating alcoholic distillate and device for making it. Br. inv. Nr.4283 MD, BOPI Nr 1, 2015, / Agepi info, bursa invenţilor /.
  • Prida I., Ialovaia A., Krajevscaia A., Sturza R., Covaci E. Process of sulfitation of the wine product. Br. inv. SD 952, 2015.09.30, BOPI No. 9/2015.
  • Prida I., Ialovaia A., Krajevscaia A., Sturza R., Coceva E., Chirița E. Process for sanitizing vessels, communications and technological wine equipment. Br. inv. SD 980, 2015.12.31, BOPI No. 12/2015
  • Prida I., Ialovaia A., Krajevscaia A., Sturza R., Gaina B. Process for stabilizing wines against crystalline disorders. Br. inv. SD 982, 2015.12.31, BOPI No. 12/2015

Short Cvs of Key people

 Rodica STURZA

Rodica Sturza is the Head of the Oenology and Chemistry Department, Technical University of Moldova. PhD in Chemistry, Institute of Chemistry and Chemical Technology from the Academy of Science of Lithuania, Vilnius, 1989. Habilitatus in Technical Science, Technical University of Moldova, 2008. Coordinator of the State Program of the Republic of Moldova “Food Security and Safety in the Period of Demographic Transition” (2018-2021).

Areas of scientific interest:

  • The impact of environmental factors on food safety, migration of POPs, phthalates from the soil and water in vegetal raw materials and food;
  • New functional nutritive elements from traditional raw materials (horticultural products and wastes from processing industry);
  • Processes of ecological recovery of plant extracts rich in antioxidants and colorants from horticultural sources and wastes;
  • The evolution of microbiological, physicochemical properties, antioxidant and antiradical capacity and shelf life of the products with added plant extracts.

Over 250 published scientific papers. Laureate of the “Nicolae Garbalau” Prize in Chemistry of Moldavian Academy of Sciences on 2017. Doctor Honoris Causa of the “Ştefan cel Mare University” from Suceava, Romania (2012). Honorary member of the Romanian Academy of Technical Sciences, member of the exact and engineering sciences section of the Academy of Sciences of Moldova.

Ecaterina COVACI

Doctor of chemical sciences and an associate professor at the Department of Oenology and Chemistry, Technical University of Moldova. Postgraduate master’s degree in “Wine Management” from, Faculty of Technology and Management in the Food Industry, Department of Oenology, Technical University of Moldova.

Area of scientific interest: Study of thermo-dynamic and kinetic processes in the colloidal and crystalline stabilization of young wines; Elucidation of the influence of technological treatments of grapes on physico-chemical indices, organoleptic and chromatic characteristics; Identification of the crystalline, microbiological and biochemical stability of wines and alcoholic products as determining parameters; Detection of the main factors that influence the antioxidant capacity and the content of biologically active substances in must and wine during the entire technological process; Optimizing extraction of new functional nutritive elements from traditional raw materials (horticultural products and wastes from the processing industry and secondary wine products). Implementation in practice of 3 technological schemes at the national branch enterprise “Cricova” and “Purcari”.

During 2018-2020 she was director of an innovation project for young researchers with a team of 6 young specialists in the field of Oenology and Wine Technology.

Publications: over 50 published scientific papers and articles in national and international journals, 2 national patents and various participations at exhibition halls and specialized conferences at Bacău, Iași, Galați, Montpellier, etc.

Laureate: of the post-doctoral francophone research “Eugen Ionescu” at the “Dunărea de Jos” University of Galați, BIO-Aliment laboratories in 2018/2019; of the Government Excellence Scholarship for PhD students in 2015; of the francophone research scholarship at the “Jules Guyot” University Institute of Vine and Wine, IMSAPS laboratory, 2006.


PhD in chemical sciences. Specialist in the field of wine chemistry, redox processes in wines, kinetics and homogeneous catalysis in solutions, modern instrumental analytical methods.


“N.N.Semionov” Institute of Chemical Physics, Laboratory of Oxidative-Reducing Processes in Aqueous Media and Homogeneous Catalysis, (Academy of Sciences of the Russian Federation, Moscow).

“L.V.Pisarjevski”,  Institute of Physical Chemistry, Physical Chemistry Department of Coordinating Compounds, (Academy of Sciences of the Ukraine, Kiev).

The University of Udine, Department of Food Sciences, Laboratory of Food Chemistry, Laboratory of Oenology


PhD in biological sciences (specialization genetics), associate professor.  Graduated from the State Agrarian University of Moldova in 1993. He has been working at the Oenology and Chemistry Department since 2009, teaching Biology and Biochemistry. He is a specialist in the field of molecular biology. PhD supervisor, Scientific speciality: Biological and chemical technologies in the food industry. Head of Wine Technology Program.

Angela GUREV

Scientific degree of PhD in Chemistry, Bioorganic Chemistry specialty, chemistry of natural and physiologically active compounds (1996). Associate professor, Department of Oenology and Chemistry, Technical University of Moldova; Scientific-didactic title of associate professor in Bioorganic Chemistry, chemistry of natural and physiologically active compounds  (2010). During 2015-2019, he was a member of the state sponsored fundamental and applied scientific research project, entitled: “Study of the chemical structure and biological activity of native and immobilized bioregulators on polymer support, of plant origin, for their use in technologies for plant cultivation.” Project code 15.817.05.10A.


Scientific degree of PhD in Chemistry (2006). Associate professor, Department of Oenology and Chemistry, Technical University of Moldova. Scientific-didactic title of associate professor in  Physical Chemistry, chemistry of natural and physiologically active compounds  (2010). Coordinator of the Institutional Project 15.817.02.30A:  “Development of methods and technics for modernization of nuts (Juglans regia L.) processing technology using their biologically active constituents in the functional foods – NUCALIM-PROBIO” (2014-2019).  Erasmus + mobility, Postdoctorate Project, PhD supervisor, Scientific speciality: Biological and chemical technologies in the food industry.

Examples of collaborations/projects

The members of the Department of Oenology and Chemistry are active in Research Projects in the frameworks of: State Programs, Institutional Research Projects, Projects for Young Researchers and various International Projects. Examples are as follows:

  • “Recyclable porous materials for de-pollution – application in food industry streams – MPR-DEPIA” – project financed by AUF (Canada, Montreal); 2017-2018. Project Coordinator – UTM, Project Director –Rodica Sturza. Partners: “Vasile Alecsandri” University of Bacău, Romania and University of Quebec, Montreal, Canada.
  • “Research on solutions to increase the shelf life of foodstuffs” – project AUF (University Dunarea de Jos from Galați and University of Food Technology from Plovdiv) (2016-2017).
  • COST Action CA COST CA CA15136 – “European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN)”.
  • 22 / Ro – Under the Technological and Scientific Cooperation Program of the Republic of Moldova-Romania (2016-2018) “The substitution of synthetic additives with bioactive compounds extracted from natural renewable resources”.
  • 01A / PS – Decrease of contamination of raw materials and foodstuffs with pathogenic microorganisms – State Program in the frameworks of the State Program / CP- Food security and safety during the demographic transition period (2018-2021).
  • 02.30A “Development of methods and technics for modernization of nuts (Juglans regia L.) processing technology using their biologically active constituents in the functional foods – NUCALIM-PROBIO” (2015-2018, has been extended to 2019)
  • Joint Operational Programme Romania – Republic of Moldova 2014-2020, ENI-CROSS BORDER COOPERATION, “Intelligent valorisation of agro-food industrial wastes”
  • State Project 20.80009.5107.09 “Improving of food quality and safety through biotechnology and food engineering” (2020-2023).
  • “Reducing the risk of chemical and microbiological contamination of food”- project financed by AUF (Canada, Montreal). Project Coordinator – UTM, Project Director –Rodica Sturza. Partners: “ Ivane Javakhishvili” State University of Tbilisi, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania and University (2020-2021).

For H2020 and other EU funding opportunities, please contact Prof. Michael Remes


Date: 1st June 2020 (Edited by Michael Remes, EFPC)