Type of course: | Compulsory |
Language of instruction: | Romanian |
Erasmus Language of instruction: | English |
Name of lecturer: | Maria Popa |
Seminar tutor: | Roxana Nadina Bostan |
Form of education | Full-time |
Form of instruction: | Class |
Number of teaching hours per semester: | 56 |
Number of teaching hours per week: | 4 |
Semester: | Autumn |
Form of receiving a credit for a course: | Grade |
Number of ECTS credits allocated | 8 |
1. Define the concept of quality. Functions and principles. 2. Methods and modalities to research in the goods area 3. Product quality control methods 4. Contamination of the goods. Sources. Factors 5. Standardization and certification of product quality 6. Risk analysis in the food safety area (HACCP elements);
- Ensuring a minimum level of knowledge of students in food safety and security conected with market needs; - Knowing how to function the problematisc to food contamination, and the impact to consumers; - Understanding and knowing the concepts: natural -food, eco -food, bio - food and articial foods; - Understanding and applying the concept Eco labeling;