Course code PārZ4009
Credit points 15
Total Hours in Course405
Independent study hours405
Date of course confirmation12.10.2011
Responsible UnitInstitute of Food
Dr. sc. ing.
Dr. sc. ing.
PārZ3079, Innovations in research
PārZP030, Research Work
The aim of the study course is to apply the theoretical knowledge and practical skills acquired in the study process in the development of research work, which would confirm the competencies acquired in the study process for obtaining a bachelor's degree in engineering, food and beverage technologies. During the study course students acquire knowledge in the analysis of information sources, selection of materials and methods, performance and use of descriptions for research, performance of experiments, calculation of results and mathematical processing of data. Data analysis and discussion in comparison with the latest scientific findings. Submission and defense of a bachelor's thesis.
At the end of the study course students will get:
Is able to apply theoretical and practical knowledge of the analysis of scientific literature sources in the preparation of the review of the bachelor's thesis literature. (Bachelor's thesis, Report at a scientific conference).
Skills to formulate, plan, structure the development of a bachelor's thesis. (Bachelor's thesis)
Is able to analyze, argue and show a scientific approach to the development of a bachelor's thesis. (Pre-defense of the bachelor's thesis)
Acquires competence to independently evaluate scientific information, to analytically describe the results obtained in the research in solving the problem of the food industry. (Bachelor's thesis, Report at a scientific conference)
1. General guidelines for the development of a bachelor's thesis.
2. Selection and justification of the bachelor's thesis topic. Formulation of the aim and tasks of the work.
3. Literature studies and analysis.
4. Development of Bachelor's thesis research scheme, selection of research object and methodology.
5. Performing experimental work of bachelor's thesis.
6. Analysis and discussion of bachelor's thesis results.
7. Development of bachelor's thesis conclusions and proposals.
8. Preparation of a report on the topic of the bachelor's thesis and participation in a scientific conference.
9. Pre-defence of bachelor's thesis.
10. Submission and defence of a bachelor's thesis.
Participation in seminars, reporting on the progress of the bachelor's thesis. Developed and publicly defended at the open meeting of the State Examination Commission of the Bachelor's Thesis. Bachelor's thesis evaluation with a mark.
Within the course the student prepares a bachelor's thesis:
1. Pre-defense of the bachelor's thesis.
2. Report at a scientific conference.
3. Preparation of bachelor's thesis.
4. Preparation of Bachelor's thesis presentation.
The bachelor's thesis is evaluated by the reviewer and the members of the State Examination Commission.
The bachelor's thesis is evaluated according to the established evaluation scale from excellent to almost average.
Metodiskie norādījumi http://www.ptf.llu.lv/sites/ptf/files/2017-04/MET%20NOR%20bakalaura%20darbam_2015_gala%20variants.pdf
Noformēšanas noteikumi http://ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf
Zinātniskā rakstīšana un pētījumu rezultātu izplatīšana Red. Red. Martinsone K., Pipere A., 2019, RSU, 311 lpp.
Pētniecība: teorija un prakse. Red. Martinsone K., Pipere A., Kamerade D. 2016, Raka, 546 lpp.
Marder M.P. Research methods for Science. Cambridge University Press, 2011, p. 227.
Research methodology. Ed. Ranjit Kumar, second edition. Sage publications, 2005, p.332
LLU fundamentālās bibliotēkas datubāzes https://llufb.llu.lv/lv/datubazes-un-katalogi/e-zurnali-un-e-gramatas-arpus-llu-tikla-ezproxy
Codex Alimentarius
http://www.fao.org/fao-who-codexalimentarius/codex-texts/en/
Databases: SCOPUS, Web of Science, ScienceDirect. Journals - Critical Reviews in Food Science and Technology, Food Chemistry, Trends in Food Science and Technology, Comprehensive Reviews in Food Science and Food Safety.
Compulsory study course in the academic bachelor study programm "Food Quality and Innovations".