Kurs-Code PārZ5007

Kreditpunkte 2

Stundenzahl insgesamt (im Auditorium)80

Vorlesungen (Stundenzahl)24

Stundenzahl fŅr Seminare und praktische Arbeitsaufträge8

Selbststandige Arbeit des Studenten (Stunden)48

Bestätigt am (Datum)12.10.2011

Kurs ausgearbeitet von (Lehrkraft)

author

Anita Blija

Zur einfŅhrenden LektŅre empfohlen

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

Weiterfuhrende Literatur

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.

Zur LektŅre vorgeschlagene Zeitschriften

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