Code du cours PārZ5007

Crédits 2

La quantité totale d'heures en classe80

Nombre de conferences24

Nombre de travaux pratiques et des séminaires8

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

Date de l'approbation du cours12.10.2011

Auteur du cours

author

Anita Blija

Manuels

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

Ouvrages supplémentaires

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.

Périodiques et d`autres ressources d`information

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