Identification and Methods of Determining the Falsification of Commodity’s

Major: Business, Trade and Exchange Activities
Code of subject: 7.076.01.E.024
Credits: 4.00
Department: Ecological Politics and Environment Protection Management
Lecturer: teachers of the department of entrepreneurship and ecological examination of goods
Semester: 2 семестр
Mode of study: денна
Learning outcomes: Purpose: formation of a system of knowledge, acquisition of skills and abilities to identify identifying features of goods, modern methods of detecting counterfeiting, determining the quality of products and logistics in trade establishments in terms of providing services in tourism, learn to use knowledge in practice. The task of the discipline is: - study of types of identification and falsification of food products; - mastering the problem of quality at the present stage and its impact on the development of Ukraine's economy as a whole; - acquaintance with means of falsification of foodstuff and methods of their detection; - establishment of identifying features of food products; - establishment of identifying features of non-food products; - study of the consequences of food counterfeiting and measures to prevent it; - identification and determination of the quality of food products and raw materials in trade organizations; - to develop skills and practical skills in the practical application of methods for determining the counterfeiting of goods; - preventing the sale of counterfeit goods in order to improve the country's image.
Required prior and related subjects: Corporate culture and financial literacy in the field of international transfer relations
Summary of the subject: Types and means, methods and techniques of identification. The essence, types and consequences of counterfeiting. Prevention measures and methods of detecting falsification. Methods and techniques for identification and detection falsification of grain flour products. Methods and techniques of identification and detection falsification of confectionery and flavoring goods. Methods and techniques for identification and detection falsification of fruit and vegetable products. Methods and techniques for identification and detection of adulteration of milk of dairy products, edible fats, eggs and eggs goods, food concentrates. Methods and methods of identification and detection of falsification of meat of meat products, fish and fish products. Identification of non-food products. Falsification of non-food products
Assessment methods and criteria: current control (30%) final control (70%)
Recommended books: 1. Sparrow MM, Sachko AV, Kobasa IM Identification and methods of detecting falsification: a textbook. Chernivtsi: Chernivtsi National University un-t them. Yuri Fedkovych, 2017. - 96 p. 2. Batutina AP, Yemchenko IV Examination of goods. Kyiv: CNML, 2003. - 275 p. 3. Жук В.А. Sensory analysis: a textbook. Kyiv: Ukooposvita, 1999.– 236 p. 4. Dubinina AA, Popova TM Modern methods of identification and determination of counterfeit goods [Electronic resource]: package of complex control tasks - Electron. data. Kharkiv: KhDUHT, 2018. - 1 electron. wholesale disk (CDROM); 12 cm. 5. Kovalchuk HI, Pavlishin ML Fundamentals of customs examination: a textbook. Lviv: LIET, 2015. - 240 p. 6. Methods for determining the counterfeiting of goods / Dubinina AA, Ovichinnikova IF, Dubinina SO and other. Kyiv: Professional Publishing House, 2010. - 272 p. 7. AA Dubinina, TM Letuta, SO Dubinina, IF Ovichinnikova. Kyiv: Professional Publishing House, 2009. - 336 p. 8. Nazarenko LO Identification and falsification of food products: slide course: a textbook. Kyiv: Center for Educational Literature, 2019. - 250 p. 9. Pavlova VA, Titarenko LD, Maligina VD Identification and falsification of food products: textbook. manual. Kyiv: Center for Educational Literature, 2006. - 192 p. 10. Polikarpov IS, Zakusilov AP Product identification: a textbook. Kyiv: Center for Educational Literature, 2005. - 344 p.

Identification and Methods of Determining the Falsification of Commodity’s (курсовий проект)

Major: Business, Trade and Exchange Activities
Code of subject: 7.076.01.E.026
Credits: 3.00
Department: Ecological Politics and Environment Protection Management
Lecturer: teachers of the department of entrepreneurship and ecological examination of goods
Semester: 2 семестр
Mode of study: денна
Learning outcomes: Purpose: formation of a system of knowledge, acquisition of skills and abilities to identify identifying features of goods, modern methods of detecting counterfeiting, determining the quality of products and logistics in trade establishments in terms of providing services in tourism, learn to use knowledge in practice. The task of the discipline is: - study of types of identification and falsification of food products; - mastering the problem of quality at the present stage and its impact on the development of Ukraine's economy as a whole; - acquaintance with means of falsification of foodstuff and methods of their detection; - establishment of identifying features of food products; - establishment of identifying features of non-food products; - study of the consequences of food counterfeiting and measures to prevent it; - identification and determination of the quality of food products and raw materials in trade organizations; - to develop skills and practical skills in the practical application of methods for determining the counterfeiting of goods; - preventing the sale of counterfeit goods in order to improve the country's image.
Required prior and related subjects: Corporate culture and financial literacy in the field of international transfer relations
Summary of the subject: Types and means, methods and techniques of identification. The essence, types and consequences of counterfeiting. Prevention measures and methods of detecting falsification. Methods and techniques for identification and detection falsification of grain flour products. Methods and techniques of identification and detection falsification of confectionery and flavoring goods. Methods and techniques for identification and detection falsification of fruit and vegetable products. Methods and techniques for identification and detection of adulteration of milk of dairy products, edible fats, eggs and eggs goods, food concentrates. Methods and methods of identification and detection of falsification of meat of meat products, fish and fish products. Identification of non-food products. Falsification of non-food products
Assessment methods and criteria: current control (30%) final control (70%)
Recommended books: 1. Sparrow MM, Sachko AV, Kobasa IM Identification and methods of detecting falsification: a textbook. Chernivtsi: Chernivtsi National University un-t them. Yuri Fedkovych, 2017. - 96 p. 2. Batutina AP, Yemchenko IV Examination of goods. Kyiv: CNML, 2003. - 275 p. 3. Жук В.А. Sensory analysis: a textbook. Kyiv: Ukooposvita, 1999.– 236 p. 4. Dubinina AA, Popova TM Modern methods of identification and determination of counterfeit goods [Electronic resource]: package of complex control tasks - Electron. data. Kharkiv: KhDUHT, 2018. - 1 electron. wholesale disk (CDROM); 12 cm. 5. Kovalchuk HI, Pavlishin ML Fundamentals of customs examination: a textbook. Lviv: LIET, 2015. - 240 p. 6. Methods for determining the counterfeiting of goods / Dubinina AA, Ovichinnikova IF, Dubinina SO and other. Kyiv: Professional Publishing House, 2010. - 272 p. 7. AA Dubinina, TM Letuta, SO Dubinina, IF Ovichinnikova. Kyiv: Professional Publishing House, 2009. - 336 p. 8. Nazarenko LO Identification and falsification of food products: slide course: a textbook. Kyiv: Center for Educational Literature, 2019. - 250 p. 9. Pavlova VA, Titarenko LD, Maligina VD Identification and falsification of food products: textbook. manual. Kyiv: Center for Educational Literature, 2006. - 192 p. 10. Polikarpov IS, Zakusilov AP Product identification: a textbook. Kyiv: Center for Educational Literature, 2005. - 344 p.