Universitatea Stefan cel Mare din Suceava
USV | Romania
Institution Bio
Ștefan cel Mare University of Suceava (USV) is a public higher education and research institution located in Suceava, northeastern Romania, in the historical region of Bukovina. Established in 1963, USV has developed into a multidisciplinary academic institution committed to excellence in education, scientific research, innovation and international cooperation. The university plays an important role in regional development by preparing highly qualified professionals, promoting knowledge transfer and strengthening cooperation with public institutions, businesses and local communities.
USV comprises 11 faculties and serves approximately 10,000 students, supported by around 700 academic, research and administrative staff members. It offers a broad range of bachelor’s, master’s and doctoral programmes across multiple disciplines. As a member of the NEOLAiA European Universities Alliance, USV actively promotes internationalisation, academic mobility, interdisciplinary research and cooperation within European education and innovation networks.
Through its Faculty of Food Engineering, USV provides specialised education and research in food engineering, food quality and safety, food processing technologies, consumer and environmental protection, and food service management. Its academic programmes include Food Products Engineering, Food Products Control and Expertise, Consumer and Environmental Protection, and Engineering and Management in Food Service and Agri-Tourism. The faculty combines scientific knowledge with practical and applied approaches, supporting professional skills development, technological innovation and cooperation with the food industry.
USV has extensive experience in European-funded education, research and cooperation projects, including Erasmus+ initiatives. Within RestaCoVE, the university contributes its expertise in food engineering, food safety, sustainable food systems and applied research to the development of vocational excellence in sustainable collective catering and restaurant services. Its participation supports the identification of sectoral needs, stakeholder engagement, education and training activities, and cooperation between academic institutions, vocational education providers and industry stakeholders, contributing to the green transition and the development of relevant professional competences.
Key Facts
Type: Public University | Faculties: 11 | Relevant Faculty: Faculty of Food Engineering | Expertise: Food Engineering, Food Quality and Safety, Sustainable Food Processing, Food Service Management, Applied Research | Learners: +10000