Commodity and Customs Expertise of Food Products (курсовий проєкт)

Major: Business, Trade and Exchange Activities
Code of subject: 6.076.01.E.095
Credits: 3.00
Department: Ecological Politics and Environment Protection Management
Lecturer: Ph.D., prof. Yemchenko I.V.
Semester: 7 семестр
Mode of study: денна
Learning outcomes: The purpose of studying the academic discipline is to consolidate and deepen students' theoretical knowledge of the problems of commodity science; acquisition of practical skills in organizing and conducting experimental research in accordance with the chosen topic. Tasks of the academic discipline in accordance with the educational program The study of an academic discipline involves the formation and development of students' competencies: general competences: ZK 1. Ability to abstract thinking, analysis and synthesis. ZK 2. Ability to apply acquired knowledge in practical situations. ZK 6. Ability to search, process and analyze information from various sources. ZK8. Ability to show initiative and entrepreneurship. professional competences: FK1. Critical understanding of the theoretical foundations of business, trade and exchange activity. FC 2. The ability to choose and use appropriate methods and tools for justifying decisions regarding the creation and functioning of business, trade and stock exchange structures. FC5. The ability to determine and evaluate the characteristics of goods and services in business, trade, stock exchange activities. FC6. The ability to carry out activities in compliance with the requirements of regulatory and legal documents in the field of business, trade and stock exchange activities. FC7. The ability to define and perform professional tasks related to the organization of business, trade and exchange structures. FCS1.8. The ability to determine and evaluate the characteristics of food products FCS1.15. Ability to choose and use appropriate methods of organizing sensory examination of food products Learning outcomes in accordance with the educational program, learning and teaching methods, methods of evaluating the achievement of learning outcomes As a result of studying the academic discipline, the student must be able to demonstrate the following learning outcomes: AB1. Management of complex actions or projects, responsibility for decision-making in unpredictable conditions. AB2. Responsibility for the professional development of individuals and/or groups of individuals AB3. Ability to further study with a high level of autonomy. As a result of studying the academic discipline, the student must be able to demonstrate the following program learning outcomes: Knowledge: ЗН1. Be able to demonstrate basic knowledge of entrepreneurship, trade and stock exchange activities. ЗН3. Demonstrate basic and structured knowledge in the field of entrepreneurship, trade and stock exchange activities for further use in practice. ЗН5. Know the characteristics of goods, works and services in business, trade and exchange activities. ЗН6. Know the regulatory and legal support for the activities of business, trade and stock exchange structures and apply it in practice. ЗН8. To know the basics of business planning, assessment of market conditions and the results of business, trade and exchange structures, taking into account risks. Skills: UM 1. Ability to think critically, analyze and synthesize for professional purposes. UM 2. Apply acquired knowledge to identify, set and solve problems in various practical situations in business, trade and stock market activities. UM 3. To have written and oral professional communication skills in national and foreign languages. UM 4. To use modern computer and telecommunication technologies for the exchange and distribution of professionally oriented information in the field of entrepreneurship, trade and stock market activity. UM 11. To be able to solve professional tasks related to the organization of business, trade and exchange structures and solve problems in crisis situations, taking into account external and internal influences. UM 13. Be able to evaluate the characteristics of goods, works and services. UM 15. Demonstrate knowledge and ability to carry out examination of the quality of goods and services.
Required prior and related subjects: Quality management Environmental examination of goods Examination of containers and packaging materials Qualimetry Commodity science and customs examination of goods (food products)
Summary of the subject: A course project is one of the forms of independent research work of an applicant of a higher education institution. When completing the course project, the student must demonstrate the ability to work with literature, analyze the opinions of various authors regarding the researched problem; express and justify their position; to compile a detailed, logically structured review of the literature, to show the ability to independently organize and fully conduct experimental research, to analyze the obtained data using computer technology and, on this basis, to draw conclusions and submit real, substantiated proposals. The course project must have an experimental part. Conducting experimental research gives the student the opportunity to test the acquired theoretical knowledge in practice; to make sure of the viability of personal ideas and the possibility of their practical implementation. In the process of experimental research, the student can use not only standard methods of determining the main (regulated) quality indicators of food products, but also original and unified research methods by the author.
Assessment methods and criteria: Assessment of students' knowledge of the academic discipline is carried out on the basis of the results of current control. Current control (100%): implementation of the course project (60%); defense of the course project (40%)
Recommended books: Basic 1. Sensory analysis of food products: training. manual / F.F. Hladkyi, V.K. Tymchenko, P.O. Nekrasov, Z.P. Fedyakina, K.V. Kunytsia, S.M. Molchenko. - Kharkiv: Publishing House and Printing House "Technological Center", 2018. - 132 p. 2. Examination of goods: teaching. manual /A.A. Dubinina, I.O. Dudla, M.R. Mardar, S.V. Sorokina, T.M. Dreamy - Kharkiv: KhDUHT, 2017. ? 685 p. 3. Quality control of food products and food additives. Module 1: educational method. manual for students of the 5th year of the Faculty of Pharmacy, specialty "Pharmacy" / Comp. : S. O. Vasyuk, A. S. Korzhova, Yu. V. Monaikina. – Zaporizhzhia: ZDMU, 2017. – 131 p. 4. Sensory analysis [Electronic resource]: training. manual in structural and logical schemes / A. A . Dubinina, T. V. Shcherbakova, N. I. Cherevichna, O. V. Shmygol; Hark. state University of Food and trade. - Electron. data. – Kh., 2017. – 1 electron. wholesale disc (CD-ROM); 12 cm. – Title from tit. screen Auxiliary 5. Vlasenko V.V., Golovko M.P., Semko T.V., Golovko T.M. Technology of milk and dairy products: Education. village – Kharkiv, KhDUHT 2018. – 202 p. 6. L.P. Nazarenko Examination of goods. Examination of food products. - K.: Center of Educational Literature, 2014. ? 312 p. 7. Nazarenko L. O. Expertise of goods: slide course (Section "Expertise of food products") [text] educ. manual / L. O. Nazarenko – K.: Center of Educational Literature, 2013. – 312 p.

Commodity and Customs Expertise of Food Products

Major: Business, Trade and Exchange Activities
Code of subject: 6.076.01.E.092
Credits: 4.00
Department: Ecological Politics and Environment Protection Management
Lecturer: Ph.D., prof. Yemchenko I.V.
Semester: 7 семестр
Mode of study: денна
Learning outcomes: The purpose of the discipline is to study and master students' special theoretical knowledge and practical skills in the formation and preservation of natural and consumer properties of food products during their life cycle, the formation of product range and skills to assess consumer properties of goods to meet consumer needs. The task of the discipline is to provide students with knowledge in the field of commodity science and customs examination of goods; study of the main categories of commodity science; mastering the knowledge and acquiring practical skills necessary to study the state of the market of individual goods, range, consumer properties, requirements for packaging, labeling and storage of goods. As a result of studying the discipline the student must know: - theoretical aspects of commodity science, basic concepts and categories; - basic principles and means of scientific knowledge of goods; - general systems of classification of goods; - commodity methods of classification of assortment groups of goods; - basic requirements for storage, quality and quantity of goods at the stages of their promotion; - normative international, state documents on quality control of goods; - methods of identification and means of commodity information; - basic rights of producers and consumers of goods; - methodology of commodity information; - classification and range of goods of domestic and foreign production, the principles of formation of the range of goods; - basics of production of goods, technological features of production of separate groups of goods, regularities of formation of their quality and consumer properties; - requirements for the quality of goods; - factors influencing the quality of goods; - methods of assessing the quality of goods; - conditions and terms of storage of goods; be able: - use methods of scientific knowledge of goods in creating classification systems and assortment groups of goods; - apply methods of cognition of goods, their general consumer properties; - determine the main indicators of product quality; - use the means and criteria for identification of goods and distinguish between counterfeit goods; - to study and evaluate the consumer properties of goods; - to form an optimal, rational range of goods. - analyze and form the range of goods; - use regulatory documentation on the range, quality of goods, their packaging and storage; - have methods of objective assessment of product quality; - determine the quality of goods in accordance with applicable regulations; - solve practical problems related to the storage of goods. - to conduct customs and commodity examination of food products.
Required prior and related subjects: Qualimetry Commodity science and customs examination of industrial goods Theoretical foundations of commodity science Expertise in international trade
Summary of the subject: Fundamentals of commodity science and customs examination of food products Commodity science and customs examination of grain and bakery products. Commodity science and customs examination of confectionery. Commodity science and customs examination of flavoring goods. Commodity and customs examination of vegetables, fruits, mushrooms and products of their processing. Commodity and customs examination of food fats. Commodity and customs examination of milk and dairy products. Commodity and customs examination of meat and meat products. Commodity and customs examination of fish and fish products. Commodity and customs examination of eggs and egg products Commodity and customs examination of food additives
Assessment methods and criteria: Current control (30%): test control (10%); laboratory works and their protection (10%), individual work and its protection (10%) Final test (70%): test (written component (60%). oral component (10%)).
Recommended books: Educational and methodical support 1. "Handbook of Commodity. Food "by the author, ed. Dr. Econ. Sciences, Prof. SV Knyazya, Lviv Polytechnic Publishing House, 2018 - 684 p. Basic literature 1. Theoretical foundations of commodity science: a textbook / Lviv: Compact - LV, 2009. - 480 p. 2. Brovko O.G., Bulgakova O.V., Gordienko G..S Commodity science. Food products, Condor Publishing House, 2018 - 730 p. 3. Sirohman I.V. Commodity of food products: a textbook / I.V. Sirohman.- H .: World of Books, 2016.- 713 p. 4. Examination of goods: textbook. way. /А.А. Dubinina, I.O. Dudla, M.R. Mardar, S.W. Sorokina, - Kharkiv: 2017. - 685 p. 5. Batutina A.P., Yemchenko I.V. Examination of goods: textbook. way. - Lviv: LKA Publishing House, 2003. - 312 p. 6. Nazarenko L.P. Examination of goods. Examination of food products. - Kyiv: Center for Educational Literature, 2014. - 312 p. 7.. Zamedlina EA Commodity science and examination of goods. - M .: RIOR, 2016. - 180 p. 8. Diagnosis and examination in customs activity: lecture notes / O.Ye. Kuzmin. - Lviv: Lviv Polytechnic National University Publishing House, 2011 - 57 p. 9. Pryimachenko D.V. Customs policy of the state and its implementation by customs authorities: monograph. Dnipro, 2006. 332 p 10. Sirohman I.V. In Commodity of taste products: a textbook. / I.V. Sirohman, TM Rasityuk. - Lviv: Lviv Commercial Academy Publishing House, 2009. - 428 p. 11. Dubinina A.A., Ovchinnikova I.F., Dubinina S.O. Methods for determining counterfeiting of goods. Textbook. - K .: VD "Professional", 2010. - 272 p. 12. Sirohman I.V., Lozova T.M. Quality and safety of grain products: textbook. manual. - Kyiv: Center for Educational Literature, 2006. - 384 p. 13. Sirohman I.V. Commodity science of meat and meat products: a textbook. / I.V. Sirohman, T.M. Lozova. - 2nd type. Reworked and supplemented. Textbook.-K .: Center for Educational Literature, 2009.- 636 p. 14. Commodity science of fruits and vegetables, spices and aromatic plants and spices: Textbook / L.D. Levshina, V.M. Mikhailov, O.V. Myachikov. - К . 2010. - 388 с.