Code du cours PārZ5023

Crédits 4.50

La quantité totale d'heures en classe120

Nombre de conferences16

Nombre de travaux pratiques et des séminaires32

La quantitē d'heures de travail autonome d'un ētudiant72

Date de l'approbation du cours19.02.2014

Auteur du cours

author

Asnate Ķirse-Ozoliņa

Manuels

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

Ouvrages supplémentaires

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

Périodiques et d`autres ressources d`information

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/