FOOD AND NON-FOOD COMMODITIES SCIENCE AND CONSUMER SAFETY

Course Code: AA229.1 • Study year: II • Academic Year: 2022-2023
Domain: Business Administration • Field of study: Business Administration
Type of course: Elective (1 of 2)
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: 56
Number of teaching hours per week: 4
Semester: Summer
Form of receiving a credit for a course: Grade
Number of ECTS credits allocated 3

Course aims:

Study of the main concepts on goods throughout their trajectory, from design, production, circulation, consumption and post-consumption, taking into account even before and postexistenţiale phases thereof.
Develop the capacity for knowledge and understanding of the value in use, the systematics, quality and quality guarantee, all this closely related to packaging, storage, transport, handling and sale of goods
The understanding and knowledge of the physicochemical and microbiological processes that influence the quality characteristics of the goods and their commercial value

Course Entry Requirements:

-

Course contents:

1 The object of study and the importance of the discipline. Definitions. Security of goods. The quality characteristics of the goods; 2. Chemical composition of goods,The substances present in food. Natural substance. Added Substances (food additives), contaminants. 3. The role of natural substances in the Consumer organism 4. Mineral substants and vitamins in the Consumer organism; 5. Carbohydrates and lipids in foodstuffs; 6. Protides and organic acids in foodstuffs; 7. Food additives in food and non-food goods; 8. The contaminant substance; 9. The role of microorganisms in food; 10. Calorical value and foodstuffs; 11. Storage of goods; 12. Preservations of goods; 13 general aspects of the non-food goods; 14. Ceramic goods.

Teaching methods:

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

Learning outcomes:

Description of concepts, theories and methodologies; Explanation and interpretation of quantitative and qualitative information; Application of appropriate tools for data analysis

Learning outcomes verification and assessment criteria:

Exam from theoretical knowledge (70%) and evaluation of the practical laboratory and seminar activity (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., Merceologie alimentara si nealimentara, Seria Didactica , Alba Iulia , 2013 , 250