Due to the increasing incidence of gluten intolerance, researchers are focusing on finding ways to eliminate immunotoxicity of wheat, this would allow the use of wheat products for gluten-intolerant consumers. The article reviews recent studies on biotechnological methods to eliminate and reduce...

The paper investigates the effectiveness of a continuing online education course for the professionals, who provides information on the food safety working group from "Lucian Blaga" University of Sibiu, formed by students (specialization: Engineering and Management in Public Food and Agro-tourism), persons looking for a job (unemployed) and people who works in the food industry. Piloting materials was made both face to face and online. The knowledges was measured using evaluation tests after each lesson and through a final assessment test. The results of the promotion rate was over 90%, which indicates a high efficiency in terms of piloting materials adapted by teachers from the "Lucian Blaga" University.

Dairy wastewater consists of transport water and raw materials washing, technology water, condensation water or cooling water from the washing and disinfecting rooms, manufacturing and packaging equipment cleaning and water from plumbing. These wastewaters are characterized by a high turnover of physico-chemical and microbiological properties due to their composition and origin variety. Because of the composition of protein, fat, and lactose, wastewater cannot be discharged to the sewerage system before their purification, because the mere disposal would pollute the environment. The main purpose of this research is to monitorize the quality of water in the milk processors industry, in order to ensure food security by framing it within the limits permitted by current rules.