Course code PārZ2061
Credit points 3
Nutrition Physiology
Total Hours in Course81
Independent study hours81
Date of course confirmation20.03.2018
Responsible UnitInstitute of Food
Course developers
Pārtikas institūts
Velga Miķelsone
Dr. sc. ing.
prof.
Ilze Beitāne
Dr. sc. ing.
Prior knowledge
Ķīmi2018, Food Organic Chemistry
Ķīmi2020, Inorganic and Analytical Chemistry
PārZ1003, Biology of Raw Materials of Food
PārZ1011, Fundamentals of Food Science I
PārZ1012, Fundamentals of Food Science II
Course abstract
The aim of the study course is to acquire the skill to develop a scientific work, where is analysed or experimentally evaluated biochemical processes in food products during production or storage, or metabolic processes - anabolism and catabolism in the human body. Students can make an analysis of the scientific literature on the chosen topic or perform analysis in a biochemistry laboratory or use a stomach simulater system to study the chosen topic.
Learning outcomes and their assessment
• Knowledge and understanding of the biochemical processes occurring in food products during production and storage and on metabolic processes in the human body; understands the regularities of the most important concepts.
• Skills - is able to formulate and analytically describe information, problem and solution according to the chosen topic; knows how to plan and do the experimental part of the research; argues and discusses the obtained results.
• Competence - independently obtains, selects and analyzes information on biochemical and metabolic processes, is able to make decisions and solve problems related to nutrition physiology issues.
Course Content(Calendar)
1 Introduction: requirements and topics of scientific work (I.Beitāne un V.Miķelsone)
2 Literature analysis and selection of topic
3 Literature analysis and selection of topic
4 Workshop on selected topics, unclear questions about scientific work (I.Beitāne un V.Miķelsone)
5 Planning of the experimental work
6 Experimental work
7 Experimental work
8 Experimental work
9 Experimental work
10 Seminar about scientific work (I.Beitāne un V.Miķelsone)
11 Analysis of the obtained results
12 Analysis of the obtained results
13 The most important conclusions
14 Execution of scientific work and preparation of presentation
15 Defense of the scientific work (I.Beitāne un V.Miķelsone)
16 Defense of the scientific work (I.Beitāne un V.Miķelsone)
Requirements for awarding credit points
According to the requirements scientific work is prepared and presented (max grade 8 points). If an additional summary and the presentation for the students' scientific conference (Faculty of food technology) is prepared, can receive 9 or 10 points.
Description of the organization and tasks of students’ independent work
Students develop scientific work in accordance with the course plan. In the seminar classes students discuss with the course lecturers - the topic, goals and tasks (1st introductory seminar and 2nd seminar), the structure of the research, the partially performed research (3rd intermediate seminar). At the end the developed scientific work on the chosen topic is presented.
Criteria for Evaluating Learning Outcomes
The total evaluation of the course consists of scientific work - 60%, presentation of the work within the course - 20% and presentation at the student scientific conference - 20%.
Compulsory reading
1. Miķelsone V. Bioķīmija. Mācību līdzeklis. Jelgava: LLU, 2008. 197 lpp.
2. Bender D.A. Introduction to nutrition and metabolism. Boca Raton, Florida: CRC Press, 2014. 404 p.
3. Alais C. Food Biochemistry. New York etc.: Ellis Horwood, 1991. 222 p.
4. Belitz H.D., Grosch W., Schieberle P. Food Chemistry. Berlin: Springer, 2009. 1070 p.
Further reading
1. McKee T., McKee J.R. Biochemistry: the molecular basis of life. Oxford, New York: Oxford University Press, 2012. 752 p.
2. Brown J.E. Nutrition through the life cycle. Boston MA: Cengage Learning, 2016. 590 p.
3. Rozenbergs V. Uztura mācība. Mācību grāmata. Kandava: LLU, 2010. 150 lpp.
Periodicals and other sources
1. Eiropas pārtikas nekaitīguma iestādes mājas lapa [tiešsaiste] [skatīts: 27.03.2018.]. Pieejams: http://www.efsa.europa.eu
2. Eiropas pārtikas informācijas padomes mājas lapa [tiešsaiste] [skatīts: 27.03.2018.]. Pieejams: http://www.eufic.org
3. Pasaules veselības organizācijas mājas lapa [tiešsaiste] [skatīts: 27.03.2018.]. Pieejams: http://www.who.int
Notes
Compulsory scientific work for the study program "Food Quality and Innovations"