MARBATJA Theory of Quality

School of Business Administration in Karvina
Winter 2013
Extent and Intensity
2/0/0. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
Dr. Ing. Marie Gabryšová (lecturer)
Guaranteed by
Dr. Ing. Marie Gabryšová
Department of Business Economics and Management – School of Business Administration in Karvina
Prerequisites
None
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to familiarize students with the creation of utility value, with both positive and negative effects that have an effect on the utility value. Students are encouraged to recognize methods of goods protection from harmful influences and knowledge of risk arising from the contaminants content. They learn to evaluate products in terms of trade, the consumer and in terms of quality of life. This course provides a comprehensive view of the business in market conditions together with subjects as Trade economy, Marketing, Protection of consumers´ interests. It also teaches how to avoid the losses and run the company optimally. This course creates the necessary basis for follow-up course Quality management which is necessary because of the quality life requirements and the need of removal technical barriers in the sphere of goods circulation in the international markets.
Syllabus
  • 1. Utility value and quality of the goods.
    2. Measurement of the goods characteristics
    3. Quality groups and quality brands
    4. Influences on the quality of the goods in the sphere of circulation (mechanical, physical, chemical)
    5. Influences on the quality of the goods in the sphere of circulation (bilogical, loss of goods)
    6. Foodstuff (feeding substances)
    7. Foodstuff (protective and satiating substances)
    8. Foreign substances in foodstuffs (additives)
    9. Foreign substances in foodstuffs (contaminants, residues)
    10. Genetic modification of food
    11. The technology of radiation treatment of food
    12. The adulteration of goods
    13. Qualitative evaluation of selected commodities
Literature
    required literature
  • TUTELYAN, V. Genetically Modified Food Sources : Safety Assessment and Control. London: Academic Press., 2013. ISBN 978-0-12-405878-1. info
  • SINGH, R. P., HELDMAN, D. R. Introduction to Food Engineering. London: Academic Press., 2013. ISBN 978-0-12-398530-9. info
    recommended literature
  • European RAPEX rapid alert system: http//ec.europa.eu/consumers/dyna/rapex/rapex_archives_en.cfm. info
  • RASFF European early warning: http://ec.europa.eu/food/food/rapidalert/index_en.htm. info
Teaching methods
Skills demonstration
Assessment methods
Written exam
Language of instruction
English
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
ongoing test, final witten exam
ActivityDifficulty [h]
Ostatní studijní zátěž80
Přednáška26
Zkouška40
Summary146

  • Enrolment Statistics (recent)
  • Permalink: https://is.slu.cz/course/opf/winter2013/MARBATJA