Course code PārZ4010
Credit points 3
Total Hours in Course81
Independent study hours81
Date of course confirmation13.04.2021
Responsible UnitInstitute of Food
Dr. sc. ing.
Dr. sc. ing.
Dr. sc. ing.
Dr. sc. ing.
Dr. oec.
PārZ3008, Food Engineering and Equipment II
PārZ3015, Grain, Grain Processing I
PārZ3072, Fish, Fish Processing
PārZ4003, Milk, Milk Processing II
PārZ4005, Meat, Meat Processing II
PārZ4006, Grain, Grain Processing II
PārZ4015, Fruit and Vegetable Processing II
VadZ3057, Entrepeneurship in the Food Manufacturing
Concentrated presentation of the knowledge gained during the studies in the technology of food products: milk, meat, fish, fruit-vegetables, beer, alcohol, bread, flour and sugar confectionery, their technology, plants and business.
Knowledge of the technological details of the food production, quality assurance, using appropriate processing processes, packaging and storage conditions - theoretical questions of exam.
Skills in the description of technological processes of food products, selection of equipment, their completion and explanation of operation - practical questions of exam.
Competence for the role of selected production technology in product quality - the descriptive part of the exam.
1 General recommendations for state examination.
2 Review lectures Milk, its processing.
3 Review lectures Milk, its processing.
4 Review lectures Meat, its processing.
5 Review lectures Meat, its processing
6 Review lectures Fish, its processing.
7 Review lectures Fruits, vegetables, their processing.
8 Review lectures Grains, their processing.
9 Review lectures Grains, their processing.
10 Review lectures Processes and equipment.
11 Review lectures Processes and equipment.
12 Review lectures Food packaging.
13 Review lectures Milk, its processing.
14 Review lectures Economy and business.
15 Review lectures Economy and business.
16 State examination.
Written exam.
The examination assignment consists of theoretical and practical questions as well as the descriptive part.
Students shall prepare themselves for an examination in accordance with the information provided in the consultations.
The assessment of the exam depends on the number of points obtained during the examination. A student can get a successful grade in the exam if the score is at least 66.
1. Abizāre V. Ievads uzņēmējdarbībā: mācību līdzeklis. Rīga: RaKa, 2004. 140 lpp. 2. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp. Pārtikas rūpniecības tehnoloģiskās iekārtas. L.Dukaļskas redakcijā. Jelgava: LLU, 2000. 524 lpp. 3. Dukaļska L. Pārtikas produktu iepakošanas tehnoloģija. Jelgava: LLU, 2003. 670 lpp. 4. Kunkulberga D., Segliņš V. Maizes gatavošanas tehnoloģija. Rīga: RTU izdevniecība, 2010. 289 lpp.
1. Zvejnieks A. Nodokļi un nodevas. Rīga: RTU, 1998. 562 lpp.
Mandatory course of second level professional higher education study program "Food Technology" for full-time and part-time students