Overview
Aims
Study of the main concepts on goods throughout their trajectory, from design, production, circulation, consumption and post-consumption, taking into account even before and postexistenţiale phases thereof.
Develop the capacity for knowledge and understanding of the value in use, the systematics, quality and quality guarantee, all this closely related to packaging, storage, transport, handling and sale of goods
The understanding and knowledge of the physicochemical and microbiological processes that influence the quality characteristics of the goods and their commercial value
Course contents
1 The object of study and the importance of the discipline. Definitions. Security of goods. The quality characteristics of the goods; 2. Chemical composition of goods,The substances present in food. Natural substance. Added Substances (food additives), contaminants. 3. The role of natural substances in the Consumer organism 4. Mineral substants and vitamins in the Consumer organism; 5. Carbohydrates and lipids in foodstuffs; 6. Protides and organic acids in foodstuffs; 7. Food additives in food and non-food goods; 8. The contaminant substance; 9. The role of microorganisms in food; 10. Calorical value and foodstuffs; 11. Storage of goods; 12. Preservations of goods; 13 general aspects of the non-food goods; 14. Ceramic goods.
Learning outcomes
Description of concepts, theories and methodologies; Explanation and interpretation of quantitative and qualitative information; Application of appropriate tools for data analysis
Assessment
Exam from theoretical knowledge (70%) and evaluation of the practical laboratory and seminar activity (30%)