Overview
Lecturer
Maria Popa
Seminar tutor
Roxana Nadina Bostan
Type of course
Compulsory
Language of instruction
English
Erasmus language
English
Domain
Environmental Engineering
Field of study
Environmental Engineering
Form of education
Full-time
Form of instruction
Class
Credit awarded by
Grade
Teaching methods
Lecture, Discussions, Exemplification
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 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
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.
Assessment
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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