Course Code: ECTS213 • Study year: II • Academic Year: 2024-2025
Domain: Business Administration • Field of study: Economy of services, tourism and commerce
Type of course: Compulsory
Language of instruction: English
Erasmus Language of instruction: English
Name of lecturer: Maria Popa
Seminar tutor: Roxana Nadina Bostan
Form of education Full-time
Form of instruction: Lecture
Number of teaching hours per semester: 42
Number of teaching hours per week: 3
Semester: Autumn
Form of receiving a credit for a course: Grade
Number of ECTS credits allocated 3

Course aims:

Develop the capacity of knowledge and understanding of basic concepts related to the goods and the conditions of establishing relationships between producers, traders and consumers
Study of the main concepts relating to goods throughout their trajectory, from design, production, circulation, consumption and post-consumption, taking into account even the phases before and after their existential.
Develop the capacity of knowledge and understanding of the value in use, the systematics, the quality and quality guarantee, all closely related to packaging, storage, transport, handling and selling

Course Entry Requirements:


Course contents:

Objective And Importance Of Science Of Commodities, Research Methods And Techniques; Properties Of Goods;  Quality Products And Services; Methods Of Control And Checking The Quality Of Products And Services; Methods Of Statistical Control Of The Quality Of Goods; Notions In Calimetrie; Goods Quality Indicators; Standardization And Certification Of Quality Products; Product Marking And Labeling; Product Labeling; Packing Goods; 

Teaching methods:

Lecture, video media, examples, discussions, laboratory analyzes, creation of working groups for the laboratory theme

Learning outcomes:

Knowledge, understanding concepts, basic theories and methods of the field and the area of specialization; use appropriate professional communication; Using basic knowledge for explanation and interpretation of various types of concepts, situations, processes, projects etc. associated with the field;


Learning outcomes verification and assessment criteria:

During the year evaluation for theoretical (70%) and Practical testing: principles, methodology, applications (30%)

Recommended reading:

Popa, M., The safety of food products, Seria Didactica, Alba iulia, 2013, 200.
Popa M., Dragan M., Science of Comodities- The safety of food product, ROTABENE I MEDIENHAUS, Schneider Druck GmbH,, otenburg on der Taube, 2013, 200.
Popa, M., Glevitzky M., Bazele merceologiei- Teorie si aplicaĊ£ii, Editura Casa Cartii de Stiinta, Cluj Napoca, 2012, 250.