Course aims:

This course will introduce the discipline and profession of food science through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development.
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Course Entry Requirements:

N/A

Course contents:

1. Nature, aim and range of commodity science - commodity science as an interdisciplinary science 2. Division of commodity science - industrial and food commodity sciences 3. Commodities – properties and classifications 4. Quality of commodities - quality properties, factors determining quality, research, evaluation and control of quality 5. Microorganisms in food products - influence on quality characteristics of food products, classification, morphology and physiology of microorganisms. 6. Preservation and conservation of food products. 7. Normalization and certification - normalization and certification systems in the European Union, norms - structure, classification and numbering, normalization organizations

Teaching methods:

Lecture, Discussions, Exemplification

Learning outcomes:

- Better understand the field and processes involved with food science - Recognize and identify basic characteristics of the chemical and physical properties of food. - Recognize the types of microbial risks that may be present in foods - Knowing the characterizing factors related to the primary food components carbohydrates, proteins, fats and sugar/sweeteners, etc.

Learning outcomes verification and assessment criteria:

Written test examination - 60%, Verification during the semester (project, practical activities) - 40%.

Recommended reading:

• Popa, M., Food safety and quality, Seria Didactica, Alba Iulia, 2012;
• Popa M., Dragan M., Science of comodities- The safety of food products, ROTABENE MEDIENHAUS, Rotenburg on der Tauber, 2013;
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