F2 F2/1 ANEXA-TEMATICAEXPOZITIEI - INDAGRA …...F2 F2/1 ROMEXPOS.A. Bucuresti–ROMANIA...

F2/1F2

ROMEXPO S.A.Bucuresti – ROMANIA

Fax: +40 21 207 70 70E-mail: [email protected]

ANEXA - TEMATICA EXPOZITIEI

INDAGRAFOOD02 - 06 noiembrie 2016

1. PRODUSE ALIMENTARE___________________________________________________�1.1. Cereale si preparate din cereale: ______________________________________________�

1.1.1 cereale ___________________________________________________________�1.1.2 paine_____________________________________________________________�1.1.3 produse de patiserie si cofetarie _______________________________________�1.1.4 paste fainoase _____________________________________________________�

1.2. Carne si preparate din carne: _________________________________________________�1.2.1 carne ____________________________________________________________�1.2.2 produse alimentare pe baza de carne ___________________________________�1.2.3 mezeluri si specialitati _______________________________________________�1.2.4 pasari de curte _____________________________________________________�1.2.5 vanat ____________________________________________________________�

1.3. Peste si preparate din peste __________________________________________________�1.4. Fructe de mare _____________________________________________________________�1.5. Produse lactate: ____________________________________________________________�

1.5.1 lapte _____________________________________________________________�1.5.2 unt ______________________________________________________________�1.5.3 iaurt si lapte acru ___________________________________________________�1.5.4 smantana _________________________________________________________�1.5.5 branza ___________________________________________________________�1.5.6 produse din lapte si lapte batut ________________________________________�1.5.7 produse din lapte praf _______________________________________________�1.5.8 deserturi pe baza de lapte ____________________________________________�

1.6. Oua _________________________________________________________________�1.7. Fructe si legume____________________________________________________________�

1.7.1 fructe ____________________________________________________________�1.7.2 legume ___________________________________________________________�1.7.3 cartofi ____________________________________________________________�1.7.4 ciuperci___________________________________________________________�1.7.5 trufe _____________________________________________________________�1.7.6 plante ____________________________________________________________�1.7.7 plante aromatice____________________________________________________�1.7.8 seminte___________________________________________________________�

1.8. Ciocolata _________________________________________________________________�1.9. Gem _________________________________________________________________�1.10. Miere _________________________________________________________________�1.11. Inghetata _________________________________________________________________�1.12. Produse congelate _________________________________________________________�1.13. Produse marinate __________________________________________________________�1.14. Conserve _________________________________________________________________�1.15. Delicatese ________________________________________________________________�1.16. Delicatese vegetariene______________________________________________________�1.17. Produse biologice/organice si ecologice_______________________________________�1.18. Semipreparate_____________________________________________________________�1.19. Fast Food ________________________________________________________________�1.20. Uleiuri _________________________________________________________________�1.21. Otet _________________________________________________________________�

ROMEXPO S.A. Bd. Marasti nr. 65-67 , CP 32 - 3Cod 011465; Sector 1Bucuresti – România

CUI: RO 1555425; NR. O.R.C.: J40/14818/1991Capital social subscris si varsat: 30 425 680 LeiCont: RO83RNCB0067004778810001 (Lei)– BCR Dr. Felix

Telefon: 004 021 207 70 00 / 202 57 00: Fax: 004 021 207 70 70E-mail: [email protected]: www.romexpo.ro

cod F-13p-03, ver. 1

F2 F2/2ANEXA - TEMATICA EXPOZITIEI INDAGRA FOOD 2016




1.22. Mirodenii, condimente, arome si esente _______________________________________�1.23. Concentrate_______________________________________________________________�1.24. Emulsificatori _____________________________________________________________�1.25. Agenti de fermentare _______________________________________________________�1.26. Amelioratori_______________________________________________________________�1.27. Stabilizatori _______________________________________________________________�1.28. Zahar si inlocuitori ________________________________________________________�1.29. Vitamine _________________________________________________________________�1.30. Drojdie _________________________________________________________________�1.31. Regimuri alimentare specifice si boli de nutritie ________________________________�

1.31.1 produse fara gluten _________________________________________________�1.31.2. produse fara lactoza ________________________________________________�1.31.3 produse pentru diabetici______________________________________________�1.31.4 produse vegetariane ________________________________________________�1.31.5 produse dietetice ___________________________________________________�1.31.6 produse apicole si naturiste ___________________________________________�1.31.7 mancaruri pe baza de soia ___________________________________________�1.31.8 alimente pentru bebelusi _____________________________________________�

2. TEHNOLOGIE DE PROCESARE ____________________________________________�2.1. PRELUCRAREA CARNII______________________________________________________�2.1.1. Sisteme de fierbere si afumare ______________________________________________�

2.1.1.1 sisteme de maturare, sisteme climatice post-maturare,camere de stocare cu aer conditionat ___________________________________�

2.1.1.2 unitati de gatire continua _____________________________________________�2.1.1.3 unitati de gatit, camere de gatit ________________________________________�2.1.1.4 unitati de afumare __________________________________________________�2.1.1.5 bucatarii __________________________________________________________�2.1.1.6 generatoare de fum _________________________________________________�

2.1.2. Echipamente de procesare si dezmembrare ___________________________________�2.1.2.1 masini si utilaje pentru tratarea si conservarea carnii _______________________�2.1.2.2 masini si utilaje pentru dezmembrarea si prelucrarea carnii _________________�2.1.2.3 masini si utilaje pentru mezeluri _______________________________________�2.1.2.4 mlte masini de prelucrare (pentru carne si alte produse alimentare) ___________�2.1.2.5 masini si echipamente de prelucrarea carnii de pasare _____________________�

2.1.3. Servicii, accesorii si instrumente pentru sacrificarea si prelucrarea animalelor ______�2.1.3.1 usi abatoare ______________________________________________________�2.1.3.2 toate tipurile de carucioare, jgheaburi si containere _______________________�2.1.3.3 matrite sunca _____________________________________________________�2.1.3.4 prese forme sunca _________________________________________________�2.1.3.5 placi de taiere_____________________________________________________�2.1.3.6 cutite de taiere ____________________________________________________�2.1.3.7 echipamente de fierbere sunca / slanina ________________________________�2.1.3.8 cutite, unelte de taiere si lame ________________________________________�2.1.3.9 echipamente de basculare si ridicare___________________________________�2.1.3.10 freze carne _______________________________________________________�2.1.3.11 prese carne ______________________________________________________�2.1.3.12 matrite __________________________________________________________�2.1.3.13 alte accesorii, unelte si echipamente pentru sacrificare si prelucrare _________�2.1.3.14 echipamente de umplere mezeluri _____________________________________�2.1.3.15 cantare pentru mezeluri _____________________________________________�2.1.3.16 panze de ferastrau ________________________________________________�2.1.3.17 rafturi ___________________________________________________________�2.1.3.18 cutite sacrificare ___________________________________________________�2.1.3.19 linii de sacrificare __________________________________________________�2.1.3.20 bancuri de lucru ___________________________________________________�

2.1.4. Condimente si aditivi pentru carne si mezeluri _________________________________�2.1.4.1 aditivi ____________________________________________________________�2.1.4.2 membrane naturale si artificiale________________________________________�2.1.4.3 condimente________________________________________________________�





2.2. PANIFICATIE _______________________________________________________________�2.2.1. Materii prime pentru brutari si cofetari ________________________________________�

2.2.1.1 materiale de baza __________________________________________________�2.2.1.2 materii prime ______________________________________________________�2.2.1.3 agenti de copt _____________________________________________________�2.2.1.4 arome ___________________________________________________________�2.2.1.5 esente ___________________________________________________________�2.2.1.6 produse semipreparate ______________________________________________�2.2.1.7 produse congelate de panificatie _______________________________________�

2.2.2. Echipamente de prajire, coacere si congelare __________________________________�2.2.2.1 echipament pentru paine ____________________________________________�2.2.2.2 linii pentru productie de patiserie _____________________________________�2.2.2.3 masini pentru producere dulciuri ______________________________________�2.2.2.4 echipamente de prajire in panificatie ___________________________________�2.2.2.5 cuptoare pentru paine si patiserie _____________________________________�2.2.2.6 echipament, prese, instalatii uscare paste ______________________________�2.2.2.7 linii de congelare __________________________________________________�2.2.2.8 echipamente de gatire echipamente, sisteme de gatit _____________________�2.2.2.9 cuptoare industriale ________________________________________________�2.2.2.10 cuptoare cu microunde______________________________________________�2.2.2.11 unelte ___________________________________________________________�2.2.2.12 instalatii de productie si de copt_______________________________________�2.2.2.13 congelatoare______________________________________________________�2.2.2.14 sisteme de siloz ___________________________________________________�

2.3. INDUSTRIALIZAREA LEGUMELOR SI FRUCTELOR_______________________________�2.3.1. Tehnologii, linii de fabricatie si echipamente pentru produse din cereale ___________�2.3.2. Tehnologii, linii de fabricatie si echipamente pentru produse din

plante tehnice (ulei, zahar etc.) ______________________________________________�2.3.3. Tehnologii, linii de fabricatie si echipamente pentru produse din legume si zarzavaturi ___�

2.3.3.1 echipamente pentru legume proaspete____________________________________�2.3.3.2 echipamente pentru legume uscate_______________________________________�2.3.3.3 echipamente pentru legume congelate ____________________________________�2.3.3.4 echipamente pentru conserve de legume __________________________________�

2.3.4. Tehnologii, linii de fabricatie si echipamente pentru produse din fructe ____________�2.3.4.1 echipamente pentru fructe proaspete _____________________________________�2.3.4.2 echipamente pentru fructe uscate ________________________________________�2.3.4.3 echipamente pentru fructe congelate _____________________________________�2.3.4.4 echipamente pentru conserve de fructe ___________________________________�

2.3.5. Linii pentru productia de sucuri si piureuri ____________________________________�2.3.6. Linii pentru procesarea rosiilor ______________________________________________�2.3.7. Echipamente pentru procesarea fructelor de padure, fabricarea gemurilor,

a fructelor confiate ________________________________________________________�2.3.8. Echipamente pentru productia de produse congelate ___________________________�2.3.9. Echipamente pentru producerea glucozei si fructozei ___________________________�2.4. PRELUCRAREA PESTELUI ___________________________________________________�2.4.1. Tehnologii de reproducere si crestere artificiala a pestelui _______________________�2.4.2. Tehnologii de pescuit ______________________________________________________�2.4.3. Tehnologii de conditionare, transport si depozitare _____________________________�2.4.4. Industrializarea pestelui ____________________________________________________�2.4.5. Echipament pentru sarare si afumare_________________________________________�2.5. PRELUCRAREA LAPTELUI ___________________________________________________�2.5.1. Tehnologii, linii de fabricatie si echipamente pentru produse lactate

2.5.1.1 echipamente pentru fabricarea branzeturilor2.5.1.2 echipamente pentru fabricarea untului

2.5.2. Instalatii frigorifice (panouri termoizolante, instalatii de racire a laptelui,camere frigorifice, etc) _____________________________________________________�

2.5.3. Arome, esente, coloranti; aditivi pentru industria laptelui ________________________�





3. INSTALATII DE GESTIONARE A ENERGIEI SI DE FURNIZARE DE APA, AERCOMPRIMAT, GAZE ________________________________________________________�

3.1 aer conditionat ____________________________________________________�3.2 aer comprimat si echipamente de vacuum _______________________________�3.3 alimentare electrica _________________________________________________�3.4 echipamente de control ______________________________________________�3.5 sisteme de incalzire ________________________________________________�3.6 instalatii de gestionare a energiei ______________________________________�3.7 alimentarea cu apa__________________________________________________�

4. AUTOMATIZARE SI ECHIPAMENTE DE MANIPULARE ______________________�4.1 prindere echipamente _______________________________________________�4.2 echipamente de ridicat si stivuit________________________________________�4.3 robotica __________________________________________________________�

5. STANDARDIZARE SI METROLOGIE ________________________________________�5.1 echipamente de laborator ____________________________________________�5.2 aparate pentru termometrie __________________________________________�5.3 testere de umiditate _________________________________________________�5.4 cantare __________________________________________________________�5.5 analizatoare pentru controlul calitatii ____________________________________�5.6 ustensile de laborator________________________________________________�

6. CURATAREA ECHIPAMENTULUI, IGIENA OPERATIONALA SI SIGURANTA LALOCUL DE MUNCA_________________________________________________________�

6.1 haine de lucru _____________________________________________________�6.2 curatarea echipamentului ____________________________________________�6.3 masini de spalat vase _______________________________________________�6.4 detergenti si dezinfectanti pentru industria alimentara_______________________�6.5 igiena si protectia mediului ___________________________________________�6.6 siguranta alimentara_________________________________________________�6.7 tehnologia locului de munca __________________________________________�6.8 echipament de analiza, laborator_______________________________________�

7. TRANSPORT, LOGISTICA, SI DEPOZITARE_________________________________�

8. RETAIL _________________________________________________________________�

9. MERCHANDISING _________________________________________________________�

10. SISTEME DE MARCAT____________________________________________________�

11. SISTEME INFORMATICE / SOFTWARE DE SPECIALITATE _________________�

12. UNITATI DE VANZARI MOBILE ___________________________________________�

13. SERVICII DE CATERING __________________________________________________�

14. CONSULTANTA IN MANAGEMENT ________________________________________�

15. LITERATURA DE SPECIALITATE / CARTI DE BUCATE _____________________�

16. ASOCIATII SI ORGANIZATII PROFESIONALE______________________________�

17. GASTRONOMIE __________________________________________________________�17.1 preparate traditionale romanesti _______________________________________�17.2 bucatarie internationala ______________________________________________�17.3 zona degustare ____________________________________________________�

18. BURSA DE JOB-URI ______________________________________________________�

19. ECHIPAMENTE SECOND HAND___________________________________________�

F2 F2/1 ANEXA-TEMATICAEXPOZITIEI - INDAGRA …...F2 F2/1 ROMEXPOS.A. Bucuresti–ROMANIA...

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