Course code PārZ5007

Credit points 2

Food and Nutrition Quality

Total Hours in Course80

Number of hours for lectures24

Number of hours for seminars and practical classes8

Independent study hours48

Date of course confirmation12.10.2011

Responsible UnitUztura katedra

Course developer

author Uztura katedra

Anita Blija

Dr. sc. ing.

Course abstract

The purpose of this course is to give presentation about the quality of food products and nutrition, its criteria and dependence from the various types of contamination of food. Course task: to acquire principles, methods and systems of food quality management; to get to know the significance of risks management in the potential hazard identification; to acquire HACCP system features in the food enterprises of Latvia; to make deeper knowledge about microbiological and chemical contamination of food and formation of hazardous substances during technological processes.

Learning outcomes and their assessment

After completing the course students will have theoretical knowledge about food and nutrition quality, food quality systems, and their importance for food production and maintaining, skills for identification of potential risk and their assessment during food production and shelf life, students will have competence independently select and apply quality management methods for assurance food and nutrition quality.

Compulsory reading

1. Quality management in food chains/ed. by L.Theusen et al. Wageningen: Wageningen Academic Publishers, 2007. 509 p.
2. Wallace C.A. Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain. Chichester: Wiley-Blackwell, 2011. 328 p.
3. Deshpande S.S. Handbook of food toxicology. New York, Basel : Marcel Dekker, 2002. 903 p.
4. Vasconcellos A.J. Quality assurance for the food industry. Boca Raton, FL: CRC Press, 2003. 370 p. Pieejams: http://www.crcnetbase.com/doi/book/10.1201/9780203498101

Further reading

1. Food safety risk analysis: a guide for national food safety authorities/Food and Agriculture Organisation of the United Nations, World Health Organisation, Rome: FAO/WHO, 2006. 102 p. Pieejams: ftp://ftp.fao.org/docrep/fao/009/a0822e/a0822e00.pdf
2. Schmidt R.H. Food safety handbook. Honoken, New Jersey: Wiley Interscience, 2003. 850 p.

Periodicals and other sources

1. Journal of Food Technology. Published by Medwell Journals. ISSN (printed): 1684-8462. ISSN (electronic): 1993-6036.
2. Journal of Food Protection. Published by Allen Press Online Publishing. ISSN: 0362-028X.
3. Kvalitāte: žurnāls par kvalitāti un kvalitātes vadīšanu. Rīga: Latvijas Kvalitātes asociācija. ISSN 1407-7671. Pieejams arī: http://www.lka.lv/index.php?page=1&view=list