Код курса PārZ4055

Кредитные пункты 2

Общее количество часов80

Kоличество часов лекций16

Kоличество часов семинаров и практических занятий16

Количество часов самостоятельной работы студента48

Дата утвеждения курса06.12.2016

Разработчик курса

author

Anita Blija

Учебная литературa

Vasconcellos, J.A. (2004) Quality Assurance for the Food Industry: A Practical Approach, Boca Raton, FL, CRC Press, 421 p.
Theuvsen, L. (ed.) (2007) Quality Management in Food Chains, Wageningen, Wageningen Academic Publishers, 509 p.
Schmidt, R. H. (2003) Food safety handbook, Hoboken, New Jersey, 850 p.
Blija, A. (2007) Pārtikas un uztura kvalitāte un drošums. Rīga : LU Akadēmiskais apgāds, 104 lpp
Carol A. Wallace, William H. Sperber, Sara E. Mortimore (2011) Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain.Chichester, Wiley-Blackwell, 328 p.

Дополнительная литература

Ioannis, S.A. (2009) HACCP and ISO 22000: Application to Foods of Animal Origin, Chichester, U.K., Ames, Iowa, Wiley-Blackwell, 549 p.
Luning, P.A., Devlieghere, F. and R. Verhé (eds.) (2007) Safety in the Agri-food Chain, Wageningen, Wageningen Academic Publishers, 684 p.
Food safety risk analysis :a guide for national food safety authorities / Food and Agriculture Organization of the United Nations, World Health Organization. Rome: FAO :WHO, 2006, 102 p.
J. Luis Guasch (2007) Quality systems and standards for a competitive edge. Washington, D.C., World Bank, 289 p.
Ian Shaw (2013) Food safety: the science of keeping food safe. Chichester, West Sussex, UK; Ames, Iowa, Wiley-Blackwell, 428 p.

Периодика и другие источники информации

ISO standarti
Food Quality and Preference