Code du cours PārZ4055

Crédits 2

La quantité totale d'heures en classe80

Nombre de conferences16

Nombre de travaux pratiques et des séminaires16

La quantitē d'heures de travail autonome d'un ētudiant48

Date de l'approbation du cours06.12.2016

Auteur du cours

author

Anita Blija

Manuels

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.

Ouvrages supplémentaires

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.

Périodiques et d`autres ressources d`information

ISO standarti
Food Quality and Preference