Course aims:

Capacity development of knowledge and understanding of the value in use, the systematics, quality and quality guarantee, however closely related to packaging, storage, transportation, handling. marketing and promotion of goods.
Understanding and knowledge of object domains and levels of standards
Knowledge and assimilation of the principles and the legislative framework on consumer protection

Course Entry Requirements:

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Course contents:

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);

Teaching methods:

Lecture, Discussions. Aplications

Learning outcomes:

- 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;

Learning outcomes verification and assessment criteria:

Written test examination - 30%, Verification during the semester (project) - 70%.

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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