RODICA STURZA

Head of Department

Doctor Habilitatus in Science, Professor

 

CONTACT INFORMATION

Address: 9/9, Studentilor str., block of study nr. 5
Tel.: +373 22 50-99-61
E-mail: rodica.sturza@chim.utm.md

 

 

 

I. GENERAL AND HISTORICAL INFORMATION

Department (formerly “Chair”) of Chemistry

With the founding of the Polytechnic Institute in Chisinau in 1964, three Chairs of Chemistry were created: Chair of Inorganic Chemistry (was transferred from State Unversity of Moldova), Chair of Physical and Colloidal Chemistry, Chair of Organic and Analytical Chemistry. These Chairs during the years have undergone several changes, which culminated in the formation in 1999 of a united Chemistry Chair. According to the Senate Decision No.4 from 27.12.2016, the Chair of Chemistry was renamed to the Department of Chemistry.

During the years heads of the Chemistry Chairs were the professors: Ţilea CONUNOV (1964-1975, Chair of Inorganic Chemistry), Mihail CHERDIVARENCO (1964-1996, Chair of Physical and Colloidal Chemistry), Eugen ZOBOV (1964-1970, Chair of Organic and Analytical Chemistry ), Anatol BÂRCĂ (1975-1977), Veronica AMARII (1977-1979, 1980-1986, 1993-1999, 2001-2005), Larisa CERNEGA (1979-1980, 1986-1993), Vasile GUŢANU (1996-2001) Rodica STURZA (2005-2007), Ana VEREJAN (2007-2018). Over the years, more than 90 collaborators have been working at Chemistry Chairs and later at the united Department* of Chemistry.

* in this case “Department” means “a subdivision of University”, but not a “Faculty”. In the TUM, Department of Chemistry was closely affiliated with a Faculty of Food Technology, and was subordinated to it.

Row I (from the left): Silvia DANILEANŢ, Anton RUSU, Larisa ZADOROJNI, Iulia ŢURCAN, Ana VEREJAN, Mihail GHEŢIU, Larisa ŞELEST, Eleonora MÎRZAC, Ecaterina COVACI. Row II (from the left): Cristina MUNTEAN, Olga DIMOVA, Veronica DRĂGANCEA , Ludmila GUSINA, Diana MUNTEANU, Iurie SUBOTIN, Viorica CHIŢAN, Ilie ROŞCA, Rodica STURZA, Svetlana HARITONOV, Alexei BAERLE, Raisa DRUŢĂ, Angela GUREV, Virgilia PASAT.

 

Department (formerly “Chair”) of Enology

The Department of Oenology was created in 1965 at the Faculty of Food Technology of the Polytechnic Institute in Chisinău. During the period of 1965-1976 the head of the Chair was PhD in Technics, Assistant Professor Vasile ZINCENCO. In 1987-1999 – Doctor of Science, Professor SÎRGHI Constantin. In the period of 1976-1987 and since 1999 until present, the Department of Enology is headed by Doctor of Science, Professor Anatol BALANUŢĂ.

In 2005, to the to theChair of Oenology was added Chair of Sugar and Sugar Technology (led in 1995-2005 by PhD, Associate Professor Anatol ANTONOVICI). In 2016 it was renamed from the Chair of Oenology to the Department of Oenology in accordance with the Decisions of the TUM Senate No. 4 from 27.12.2016.

Between 1965 and 2019, over 2600 specialists were trained in the fields of Wine, Engineering and Management in the Food and Biotechnology Industry. Among them are: eight Doctors in Sciences, one Academician (Boris GĂINĂ), one Correspondent Member of the Italian Academy (Constantin SÎRGHI), one Laureate of the State Prize in Science and Technology (Anatol BALANUŢĂ), one Chevalier of the “Labor Glory” Order (Gregory MUSTEAȚĂ), etc.

Row I (from the left): Doina FOCŞA, Elena BALANUŢĂ, Larisa NECULA, Georgeta MOGA, Lidia GHERCIU-MUSTEAŢĂ, Alexandra STRATAN Row II (from the left): Vasile ARHIP, Aliona SCLIFOS, Anatol BALANUŢĂ, Grigore MUSTEAŢĂ, Nicolae TARAN, Dan ZGARDAN, Iurie SCUTARI

 

Department of Oenology and Chemistry

The Department of Oenology and Chemistry was founded in February 2019. It gathers 26 collaborators, including two Professors of University, 15 Assistant Professors and Lecturers and nine engineers and technicians.

The mission of the Department is to train highly qualified specialists, able to integrate successfully into the country’s economic life and to use the gained knowledge in the specialties:

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

Between 1965 and 2018, 2593 specialists were trained, who are now involved in the following branches:

  • Higher Education Institutions;
  • Scientific Research Institutions;
  • Industrial Enterprises;
  • State Governing Structures.

 

II. TEACHING AND METODOLOGICAL ACTIVITY

At the present, the teaching in the Department of Oenology and Chemistry, in accordance with the provisions of the Bologna Process, includes all three University Educational Cycles:

Cycle I: 4-year License, specialty: “Food Technology”, with following options:

  • Technology of Wine and Fermented Products;
  • Industrial Biotechnologies;
  • Engineering and Management in Food Industry.

Cycle II: 1.5 years Master:

Program “Management of Viticulture and Wine-making”

Cycle III: 3-year Doctoral Studies:

Specialty “Alcoholic and Nonalcoholic Beverage Technology”

More than 100 of methodical-didactic works, collections, monographs and 10 manuals have been edited and re-published over the years.

 

III. SCIENTIFIC RESEARCH ACTIVITY

The scientific research started since 1964, simultaneously with the start of activity of the Chairs (now Departments), which was carried out through fundamental investigations, through the defense of Post-Graduates Theses and Doctor in Science Theses, the realization of contracts and research projects in the field of chemistry, oenology, food quality, etc.

The members of the Department of Enology and Chemistry acted and now also are active in Research Projects in the frameworks of the State Programs, in Institutional Research Projects, in the Projects for Young Researchers and various International Projects with the participation of Western European Universities (France, Belgium, Portugal, Switzerland, Romania). University co-operation agreements have been concluded, focusing on internships by students, master students and doctoral students, as well as teaching courses, held by lecturers in associated Universities.

The technical-scientific elaborations were appreciated with multiple medals and diplomas at the International Invention Exhibitions in Iasi, Chisinau, Bucharest, Geneva et.al.

Numerous scientific papers, patents, monographs, textbooks, didactic materials were published as a result of the researches.

 

 

 

Center for Excellence in Oenology Research

The Department benefited from an investment project amounting to EUR 1821400, funded under the Restructuring Program for the Viticulture Sector, which was designed by the Moldovan Government (Wine Branch) and the European Investment Bank (EIB) for the period 2014-2018, with UTM support. The Department’s laboratories have been renovated, modern equipment for study and scientific research has been procured which can provide:

  • Determination of substances with optical activity – KRUSS P3000; KRUSS P1000 LED;
  • High Performance Liquid Chromatography (HPLC) – Shimadzu NexeraX LC-20;
  • Gas chromatography coupled with tandem mass spectroscopy – Bruker GC-MS / MS SCION TQ 456-GC; LC-2100 Plus;
  • Multifunctional wine analysis – BACCHUS III (TDI-Thermo Fisher);
  • Spectrophotometry with atomic absorption – Shimadzu AA-7000;
  • UV-VIS spectrophotometry – PG Instruments T70; Jenway Genova Nano;
  • Extraction and digestion of substances – Soxhlet Velp Scientifica SER 148/6; Kjeldahl DK-6;
  • Lyophilization and freezing of biological samples – CHRIST Beta 2-8; Panasonic Ultra Low Temperature Frizer;
  • Detection of enzyme activity – Promega GloMax 20/20; Miura One;
  • Isolation, amplification and DNA analysis – PCR BioRad CFX96 Real Time System; Consort EV 265; Consort EV 245;
  • Microbiological studies – automatic counting system bio colonies Interscience SCAN 1200; medium preparation AWEL MP 9; “Lambda Minifor” Laboratory Bioreactor.

 

National and International scientific projects, won in the different contests

  • “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 – Sturza Rodica. 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)”.
  • 5107.22 / 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”.
  • 07.01A / PS – Decrease of contamination of raw materials and foodstuffs with pathogenic microorganisms – State Program in the frameworks of the State Program 17.51.07.01A / CP- Food security and safety during the demographic transition period (2018-2021).
  • 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” (2015-2018, has been extended to 2019)

 

Participations in scientific events, exhibitions, workshops, fairs, round tables:

  • International Exhibition of Scientific Research, Innovation and Invention PRO INVENT, 16th edition, 21-23 March 2018, CLUJ-NAPOCA. Sturza Rodica, Doctor in Science, University Professor. “Process for obtaining polyphenolic compounds from grape bagasse”. Diploma of Excellence and Gold Medal.
  • The 20th International Exhibition of Inventics INVENTICA 2018, Iasi, Romania, 27-29 June 2018. Sturza Rodica, Doctor in Science, University Professor. “Process for obtaining polyphenolic compounds from grape bagasse”. Diploma of Excellence and Gold Medal. Special diploma of UASMV, Bucharest.
  • International Exhibition of Research, Innovation and Inventions EUROINVENT-2018, 17-19 May 2018, Iasi, Romania. Dimova Olga, Baerle Alexei, Tatarov Pavel, Verejan Ana. Processes for the production of alginates from brown algae. Diploma of Excellence and Silver Medal.
  • International Exhibition of Research, Innovation and Inventions EUROINVENT-2018 (17-19 May 2018), Iasi, Romania. Oxana Radu, Pavel Tatarov, Alexei Baerle. Original method of obtaining butter from sweet cream. Diploma of excellence.
  • Workshop with international participation “Influence of the method of extraction of bioactive compounds from different vegetal sources on the antioxidant and antimicrobial properties”, TUM, Faculty of Food Technology, 19.05.2018.
  • International Workshop “Carotenoids in Food, Nutrition and Health”, Valencia, 23-25 ​​October 2018. Participants: Sturza Rodica, Doctor in Science, University Professor. – Member of the Management Committee of the European Network for the Advancement of Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN).

 

Training laboratories

The following training laboratories are operating at the O & C Department:

  • Oenochemistry;
  • Wine Technology;
  • Biochemistry;
  • Microbiology;
  • Sensory Analysis;
  • Viticulture and Ampelography.

Students, who have chosen specialties “Wine Technology and Fermented Products”, “Engineering and Management in Food industry”, performs their knowledge in the disciplines of Oenological Chemistry; Primary and Secondary Winemaking; Special Winemaking; Technical, Chemical and Microbiological Control of Alcoholic Beverages; Microbiology of Wine; Sensory Analysis of Alcoholic Drinks; Bio-Chemistry; Viticulture and Amphelography.

In the training laboratories, the physicochemical parameters of the wines are determined and verified: the alcohol concentration, the mass concentration of the volatile acids; of sugars; the titratable acids, the sulfur dioxide mass concentration; the mass concentration of phenolic compounds by spectrophotometric methods; sample preparation of blended wines; the stability of the wines to the occurrence of various defects; treatments with different organic and inorganic substances, determination of vitamins, identification of microorganisms species in wines, organoleptic analysis of alcoholic and nonalcoholic beverages.

 

IV. MOBILITIES OF STUDENTS AND TEACHERS OF DEPARTMENT OF OENOLOGY AND CHEMISTRY

Mobility involves movement, travel, intercultural experience. For Moldova the stake in the human potential seems to be the key to improving the general situation in the country.

Collaborators and students of the department benefit from mobility programs in Romania, Ukraine, Italy, France, Portugal – countries with a high-level vineyard-growing culture.

In July 2016, a familiarization visits to different Universities, scientific and technological transfer centers, to producers of equipment and materials for viticulture and modern winemaking, to producers of large, medium and family wines from Italy, took place.

An unprecedented experience that would fit well for the wine-growing area of ​​the Republic of Moldova, was accumulated.

 

V. COLLABORATIONS

In 2017-2019, the Department of Oenology and Chemistry has signed a number of collaborative research and technology transfer contracts:

  • Memorandum of collaboration between the Oenology and Chemistry Department of TUM and the National Vine and Wine Office (ONVV) – 2017;
  • Memorandum of collaboration between the Oenology and Chemistry Department, TUM and the Union of Small Wine Producers of Moldova (UMPV) – 2018;
  • Memorandum of collaboration between Oenology and Chemistry Department of TUM and Udine University of Italy (Degli Studi di Udine University) – 2018.
  • Partnership agreement with “Vasile Alecsandri” University of Bacau, Romania, within the framework of the project K 107 within the ERASMUS PLUS program. Sturza Rodica is a member of the doctoral school of “Vasile Alecsandri” University of Bacau, Romania

 

VI. PUBLIC EVENTS

Within the Oenology and Chemistry Department activities are organized in order to enhance the quality and efficiency of the training process, promote the image of the department and TUM, including public lessons and practical workshops:

  • Public lecture on “Sulfurous Anhydride Management in Modern Oenology”. Rapporteur Roberto Zironi, University of Udine, Italy;
  • Public lecture on “Wine Education in the United Kingdom”. Rapporteur: Chris Foss, head of the Department of Enology, Plumpton College, an event organized together with ONVV;
  • The practical workshop – “Grand Assemblage”, moderated by Andreas Larsson, the famous sommelier in Sweden, an event organized together with ONVV.
  • The public lecture on “Phenols and the quality of wines”. Rapporteur Emilio Celotti, University of Udine, Italy.