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
Inga Ciproviča
Dr. sc. ing.
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.
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/