Kurs-Code PārZ3078

Kreditpunkte 3

Stundenzahl insgesamt (im Auditorium)81

Vorlesungen (Stundenzahl)16

Stundenzahl fŅr Seminare und praktische Arbeitsaufträge16

Selbststandige Arbeit des Studenten (Stunden)49

Bestätigt am (Datum)21.03.2018

Kurs ausgearbeitet von (Lehrkraft)

author

Anita Blija

Vorkenntnisse

PārZ1015,

PārZ2060,

PārZ3080,

PārZ3081,

PārZ3082,

PārZ3086,

PārZ3087,

Zur einfŅhrenden LektŅre empfohlen

1. Vasconcellos, J. Andres. Quality assurance for the food industry [elektroniskais resurss] : a practical approach / J. Andres Vasconcellos. Boca Raton, FL : CRC Press, c2004. xxv, 421 lpp. : il. Grāmata izdota arī iespiestā veidā. ISBN 9780203498101
2. Abraham, Bovas (1998) Quality improvement through statistical methods. Boston, Birkhäuser, 442 p.
3. Miķelsons, Jānis, Akreditācija / Jānis Miķelsons, Iveta Goba. Rīga : Personāla sertifikācijas institūts, [2003]. 42 lpp. ; 21 cm. ISBN 9984971104.

Weiterfuhrende Literatur

1. The 7 basic quality tools for process improvement. Pieejams: http://asq.org/learn-about-quality/seven-basic-quality-tools/overview/overview.html
2. Implementation of a quality management system in food production. Pieejams: https://stud.epsilon.slu.se/4676/7/nordenskjold_j_120815.pdf
3. Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing. Pieejams: http://cdn.intechopen.com/pdfs/23468.pdf
4. Alli, Inteaz Food quality assurance [elektroniskais resurss] : principles and practices / Inteaz Alli. Boca Raton : CRC Press, c2004. 151 p. Grāmata izdota arī iespiestā veidā. ISBN 9780203484883

Zur LektŅre vorgeschlagene Zeitschriften

1. How to improve food quality management in the bakery sector. Pieejams:https://www.researchgate.net/publication/40115116
2. www.iso.org