Course code PārZ4032

Credit points 2.50

Basics of Food Technology

Total Hours in Course100

Number of hours for lectures16

Number of hours for laboratory classes24

Independent study hours60

Date of course confirmation19.02.2014

Responsible UnitDepartment of Food Technology

Course developers

author Pārtikas tehnoloģijas katedra

Inga Ciproviča

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Ilze Grāmatiņa

Dr. sc. ing.

Prior knowledge

Ķīmi3004, Biochemistry

Vete2019, Microbiology I

Vete2020, Microbiology II

Course abstract

The students can get knowledge in chemical composition, physical properties and criteria of estimation of milk, meat and fish quality in the subject “Basics of Food Technology”. Also students obtain basic skills in principle of production of food products and learn about physical, biochemical and microbiological processes for acquiring of food products quality during making of food products. In laboratory works students can get skills for quality control of food products.

Learning outcomes and their assessment

After completing of course student will have:
• knowledge about the quality criteria’s of raw materials, its quality assurance and the role for production of food products;
• skills about the causal relationships of food products defects relating with raw materials composition and quality, applied technological parameters, additives, and inadequate storage conditions for raw materials and products;
• competence in criteria’s of raw materials and their assurance for production of safety and wholesome food products.

Course Content(Calendar)

Lectures
1. The structure of study course. Milk chemical composition, characteristics and nutritional value.
2. Milk quality. Criteria for raw milk assessment in dairy companies.
3. The fundamentals of milk processing.
4. Starter cultures, their characteristics. Fermented dairy products technology and nutritional facts.
5. Butter and dairy spreads technology and nutritional facts.
6. Cheese production technology, varieties and nutritional facts.
7. Concentrated milk products. Technology of evaporated and dry milk products.
8. Dairy by-products characteristics and processing technologies.
9. The characteristics of raw materials for meat products production.
10. Meat chemical composition, its influencing factors. Animal slaughter.
11. Meat chilling and storage technology.
12. Meat freezing and curing technology.
13. Meat thermal processing and smoking.
14. Meat products characteristics, production technology and safety.
15. Fish characteristics, composition, processing technologies (curing, smoking, drying, and freezing).
16. Frozen and salted fish products. Canned fish products technology.

Laboratory works
1. The analysis of milk composition.
2. The analysis of milk quality.
3. The analysis of fermented milk products and cheese quality.
4. The analysis of butter quality.
5. The analysis of meat composition and freshness.
6. The analysis of meat products quality.
7. The analysis of raw fish quality.

8. The analysis of canned fish products quality.

Requirements for awarding credit points

The study course shall be realised correspondingly to the study plan. Student has to participate in lectures (optionally) and laboratory works (compulsory), complete laboratory works on food raw materials and products testing, analyse and defend the obtained results.

Description of the organization and tasks of students’ independent work

Student should prepare the experimental plan for laboratory works, complete the plan in the laboratory works and present the obtained results.

Criteria for Evaluating Learning Outcomes

Written exam. Student shall take the exam when student has fulfilled all criteria specified in the study plan.

Compulsory reading

1. Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. Rīga: LU Akadēmiskais apgāds, 2008. 93 lpp.
2. Feiner G. Meat products handbook: practical science and technology /Gerhard Feiner. Cambridge: Woodhead Publishing; Boca Raton: CRC Press, 2006. XXII, 648 p.
3. Microbiology handbook. Meat products /edited by Rhea Fernandes. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. XIV, 297 p.
4. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp.

Further reading

1. Handbook of meat processing /editor Fidel Toldrá. Ames, Iowa: Wiley-Blackwell, 2010. xv, 566 p.
2. James S. J. (Stephen J.) Meat refrigeration /S.J. James, C. James. Boca Raton [etc.] : CRC Press; Cambridge: Woodhead Publishing, 2002. XI, 347 p.
3. Dairy processing: improving quality /edited by Gerrit Smit. Cambridge: Woodhead publishing Limited; Boca Raton etc.: CRC Press, 2003. XI, 546 p. : il., tab.

Periodicals and other sources

1. Pārtikas un veterinārā dienesta PVD mājas lapā (www.pvd.gov.lv) aktuālā informācija. [tiešsaiste]. [skatīts 20.06.2014.]. Pieejams: http://www.pvd.gov.lv/
2. European Food Safety Authority (EFSA) mājas lapā (www.efsa.europa.eu) aktuālā informācija. [tiešsaiste]. [skatīts 21.07.2014.]. Pieejams: http://www.efsa.europa.eu/

Notes

Obligatory course in the 2nd level professional higher education study program Veterinary Medicine.