LV EN RU DE FR

Food and Nutrition Quality

Course developer

Course abstract

The objective of the course is to give presentation about quality of food products and nutrition, its criteria and dependence from the various types of contamination of food.
The tasks of the course are as follows:
1) to provide deepened knowledge and understanding about principles, methods and systems of food quality management;
2) to promote theoretical and practical knowledge about importance of risk management in the identifying of potential hazards;
to provide deepened knowledge about microbiological and chemical contamination of food and formation of hazardous substances during technology processes.

Learning outcomes and their assessment

Knowledge:
1) about affecting of food and nutrition quality, types of contamination and basic principles of food quality management.
Practical skills:
2) understand risk identification and management methods;
3) understand the importance of the food safety system in implementing safety principles.
Competencies:
4) ability to demonstrate a scientific approach to solving food and nutrition quality problems;

5) ability to independently choose and apply in practice theories and methods of food and nutrition quality management and skills to carry out scientific research in the identification of potential food and nutrition hazards and the assessment of the risks posed by them.

Course Content(Calendar)

Lectures
1. Concept of food quality. Quality criteria. L2
2. Food quality management and police. Quality management models in the world, Europe and Latvia. Quality management schema. L2, S2
3. Hazard, hazard analyses. Application of HACCP system. L2, P2
4. Food contamination means and they characterization. L2, P2
5. Food infectious, they cause. L4
6. Food chemical contamination. L4
7. Substances in food products and it risk to people. L2
8. Formation of hazardous substances during technology processes. L2, S2
9. Food products falsification. L4
Practical works/seminars
1 practical work. Food quality management and police.
2 practical work. Application of HACCP system.
3 practical work. Food contamination means and they characterization.

4 practical work. Formation of hazardous substances during technology processes.

Requirements for awarding credit points

Participation in seminars and practical works is mandatory.
The final rating of the study course will be resulted from the:
1) results of intermediate written test 20% (food quality criteria, management models, risk analysis) and discussion of their results;
2) results of intermediate written test 20% (types of food contamination, food infections) and discussion of their results;
3) presentation: food and nutrition risk analysis (20%);
4) results of 2 practical works (HACCP stud; potential hazard analysis) (20%);
Results of the written examination – test 20% (formation of hazardous substances during technology processes; food products falsification.

Description of the organization and tasks of students’ independent work

Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars, practical works and intermediate examination, final examination; to prepare presentation on food and nutrition risk analysis; to study literature on topics related to respective course.

Criteria for Evaluating Learning Outcomes

The final rating of the study course will be resulted from the:
1) results of intermediate written test 20% (food quality criteria, management models, risk analysis) and discussion of their results;
2) results of intermediate written test 20% (types of food contamination, food infections) and discussion of their results;
3) presentation: food and nutrition risk analysis (20%);
4) results of 2 practical works (HACCP stud; potential hazard analysis) (20%);
Results of the written examination – test 20% (formation of hazardous substances during technology processes; food products falsification.

Compulsory reading

1. Caballero, B., Finglas, P., Toldrá F. (2016) Encyclopaedia of food and health. Elsevier Academic Press.
2. Motarjemi, Y., Moy, G., Todd, E.C.D. (2014) Encyclopaedia of food safety. Elsevier Academic Press, vol.3, vol. 4.
3. Wallace, C.A. (2011) Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain. Wiley-Blackwell.

4. Quality management in food chains (2007) Edited by Ludwig Theuvsen.et al. Wageningen Academic Publishers.

Further reading

1. Ades, G., Leith, K., Leith, P. (2016) Food Safety: a roadmap to success. Elsevier Academic Press.
2. Food Hygiene and Toxicology in Ready-to-Eat Foods (2016) Edited by P.Kotzekidou. Academic Press.
3. Ioannis, S.A. (2009) HACCP and ISO 22000: Application to Foods of Animal Origin. Wiley-Blackwell.
4. Theuvsen, L. (ed.) (2007) Quality Management in Food Chains. Wageningen Academic Publishers.
5. Luning, P.A., Devlieghere, F. and R. Verhé (eds.) (2007) Safety in the Agri-food Chain. Wageningen Academic Publishers.

6. Food safety risk analysis: a guide for national food safety authorities (2006). Food and Agriculture Organization of the United Nations, World Health Organization. FAO/WHO.

Periodicals and other sources

1. International Journal of Food Safety, Nutrition and Public Health.
2. Journal of Food Protection.
3. Journal of Food Quality.

4. International Journal of Food Contamination.