OPF:MARBATJA Theory of Quality - Course Information

MARBATJA Theory of Quality

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

• Business Economics in Trade and Services (programme OPF, B_EKOMAN)

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

Activity	Difficulty [h]
Ostatní studijní zátěž	80
Přednáška	26
Zkouška	40
Summary	146

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