LV EN RU DE FR

State Examination

Course developers

Prior knowledge

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

Course abstract

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.

Learning outcomes and their assessment

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.

Course Content(Calendar)

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.

Requirements for awarding credit points

Written exam.
The examination assignment consists of theoretical and practical questions as well as the descriptive part.

Description of the organization and tasks of students’ independent work

Students shall prepare themselves for an examination in accordance with the information provided in the consultations.

Criteria for Evaluating Learning Outcomes

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.

Compulsory reading

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.

Further reading

1. Zvejnieks A. Nodokļi un nodevas. Rīga: RTU, 1998. 562 lpp.

Notes

Mandatory course of second level professional higher education study program "Food Technology" for full-time and part-time students