Course code PārZ5008

Credit points 3

Technology of Food Products

Total Hours in Course81

Number of hours for lectures20

Number of hours for seminars and practical classes4

Independent study hours57

Date of course confirmation12.01.2024

Responsible UnitInstitute of Food

Course developer

author prof.

Inga Ciproviča

Dr. sc. ing.

Course abstract

The objective of the course is to give knowledge Master students in the latest trends in the food processing, solutions and opportunities for Latvian food processors.
The tasks of the course are as follows:
1) to provide knowledge in milk, meat, fish, cereals, fruits and vegetables chemical composition, nutritional value and criteria for estimation of raw materials quality;
2) to acquire the main principles of food products production and physical, chemical and microbial processes during food products production;

3) to promote awareness of the nutrients changes in the production of food products and their preservation potential.

Learning outcomes and their assessment

Knowledge
• strengthen knowledge in food production technologies, their impact on the composition and quality of products;
Practical skills
• understanding of the composition of food raw materials and their nutritional value, the changes of nutrients in the production of food products, the main principles in the production of food products, and the justification of the applied processes and their role in food safety insurance and nutritional value maintenance;
Competences
• the ability to evaluate processes in the production of food products, their impact on the composition and quality of food products;
• the ability to advise consumers on the choice of food products, their nutritional value;

• the ability to explain the processes used in the food products production, as well as the justification of food additives and technological aids.

Course Content(Calendar)

Lectures
1. Chemical composition of milk, nutritional value, quality. L2
2. Milk processing, technological processes. L2
3. Characterisation of dairy products, technological peculiarities, nutrition value. L2
4. Chemical composition of meat, nutritional value, quality. L2
5. Meat processing. L2
6. Meat products, technological peculiarities, nutritional value.L2
7. Chemical composition of fish, quality, nutritional value. L1
8. Fish processing, preservation methods, storage conditions. L1
9. Technological nuances of fish products. L1
10. Chemical composition of cereals, cereals’ processing into flour, flour’s characteristic. L2
11. Bread making, nutritional value. L2
12. Cereals for alcoholic drinks. Beer and spirits production. L2
13. Chemical composition of fruits and vegetables, nutritional value, storage conditions. L2
14. Preservation principles of fruits and vegetables. Technological peculiarities of fruit and vegetable processing. L1
15. Potato processing products.L1
16. Chemical composition of plant oils, nutritional value, technological peculiarities. L1
17. Alcoholic drinks characteristics, production technology. L2
Practical works
1. Seminar. Presentations of master students’ individual works in food technology. S4

Requirements for awarding credit points

The study course shall be realised correspondingly to the study plan. Student has to participate in lectures (optionally) and seminar (compulsory), complete individual works and present the results. Assessment of study course has made from an assessment of individually elaborated 2 works and their presentation (50%) and written examination results (50%).

Description of the organization and tasks of students’ independent work

Student should prepare the individual works and present the results.

Criteria for Evaluating Learning Outcomes

Written exam. Student shall take the exam when student has fulfilled all criteria specified in the study course: elaboration and presentation of individual works.
Assessment of study course has made from an assessment of individually elaborated 2 works and their presentation (50%) and written examination results (50%).

Compulsory reading

1. Bioloģiski aktīvas vielas pārtikā/ E,Straumīte, R.Galoburda, Z.Krūma, I.Ciproviča, J,Zagorska// Zinātniskā monogrāfija/ Latvijas Lauksaimniecības universitātes Pārtikas tehnoloģijas fakultāte. - Jelgava, 2012. - 280 lpp.
2. Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. – Rīga: LU Akadēmiskais apgāds, 2008. – 93 lpp.
3. Galoburda R., Rakčejeva. Pārtikas apstrādes alternatīvie procesi. Jelgava: LLU, 2008. - 94 lpp.
4. D.Kunkulberga, V.Segliņš. Maizes gatavošanas tehnoloģija. - Rīga, RTU izdevniecība, 2010.
5. Essentials of food science/Vickie A. Vaclavik, Elizabeth W.Christian, New York: Springer, 2008.

6. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. – Jelgava: LLU, 2002. – 248 lpp.

Further reading

1. Dukaļska L., Muižniece-Brasava S. Biodegradējamie iepakošanas materiāli pārtikas industrijā. – Jelgava, LLU, 2008. – 105 lpp.
2. Cheese: chemistry, physics and microbiology/ed. by Patrick F. Fox [et al.]. Amsterdam: Elsevier/Academic Press, 2004. Vol.1. and 2..
3. Kārkliņa D., Ciproviča I., Beitāne I. Pārtikas produkti ar funkcionālajām sastāvdaļām/ teorētiskais materiāls studiju kursa „Pārtikas funkcionālās īpašības” apguvei - Jelgava: LLU, 2008. - 50 lpp.

4. Feiner, G. Meat products handbook: practical science and technology /Gerhard Feiner. Cambridge: Woodhead Publishing: CRC Press, 2006. XXII, 648 p.

Periodicals and other sources

1. Food Science and Technology
2. Food Quality and Preference

3. International Dairy Journal