Kurs-Code PārZ5023

Kreditpunkte 4.50

Stundenzahl insgesamt (im Auditorium)120

Vorlesungen (Stundenzahl)16

Stundenzahl fŅr Seminare und praktische Arbeitsaufträge32

Selbststandige Arbeit des Studenten (Stunden)72

Bestätigt am (Datum)19.02.2014

Kurs ausgearbeitet von (Lehrkraft)

author

Asnate Ķirse-Ozoliņa

Zur einfŅhrenden LektŅre empfohlen

1. Nikolajeva V. Pārtikas mikrobioloģija. 2. izd. [Rīga]: LU Akadēmiskais apgāds, 2011. 127 lpp. ISBN 9789984453958.
2. Dudeja P., Gupta R. K., Minhas A.S. Food safety in the 21st century: public health perspective. London: Academic Press, 2017. 584 p. ISBN 9780128017739
3. Wallace C. A. Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain / Carol A. Wallace, William H. Sperber, Sara E. Mortimore. Chichester: Wiley-Blackwell, 2011. 328 p. ISBN 9781119053576

Weiterfuhrende Literatur

Pieejamas estudijās / Available on Moodle
1. Forsythe S. J. The microbiology of safe food. 2nd ed. Chichester, West Sussex, U.K.;Ames, Iowa: Wiley-Blackwell, 2010. 476 p. ISBN 9781405140058.
2. Roberts D., Greenwood M. Practical food microbiology. 3rd ed. Oxford: Blackwell Publishing, 2003. 294 p. ISBN 1405100753.
3. Lawley R., Curtis L., Davis J. The Food Safety Hazard Guidebook. Cambridge: The Royal Society of Chemistry, 2008. 422 p. ISBN 9780854044603
4. McLandsborough L. Food Microbiology Laboratory. London: CRC Press, 2005. 203 p. ISBN 9780849312670

Zur LektŅre vorgeschlagene Zeitschriften

1. Handbook of Microbiological Culture Media https://ej.uz/mbiolhandbook
2. Food Safety Authority of Ireland. Guidance note no.3: guidelines for the interpretation of results of microbiological testing of ready-to-eat foods placed on the market (revision 1). Dublin: FSAI; 2014 https://www.lenus.ie/handle/10147/332049
3. Scientific peer-reviewed papers' database, SCIENCEDIRECT. http://www.sciencedirect.com/
4. Scientific peer-reviewed papers' database, SCOPUS. http://www.scopus.com/