LV EN RU DE FR

Emerging Technologies

Course developers

Prior knowledge

PārZ5021, Food Legislation

Course abstract

Students learn fundamentals of alternative methods and application possibilities for providing of food safety. Use of pulsed electric field. Processes for food surface treatment – high intensity pulsed light, ultrasound, infrared light. Food processing in a direct electromagnetic field. Membrane processes.

Learning outcomes and their assessment

Knowledge on fundamentals of emerging processes, their role in ensuring of food safety. Written test.
Skills - to evaluate certain process application options, prepare and present informative material on alternative methods for food processing. Presentation of selected methods and experimental work.
Competences - to argument and explain benefits and drawbacks of different methods. Manuscript of scientific article and review.

Course Content(Calendar)

Lectures.
1. Trends in the development of new technologies in the food industry. New technologies from the point of view of legislation and hygiene. Processing of products under high pressure – basic principles of the technology and equipment, impact on products, microorganisms and enzymes. Treatment of products by a direct electromagnetic field - dielectric heating, microwaves, ultrasound. Modern drying methods. The latest technologies for the intensification of cooling and freezing processes. Alternative technologies for extending the shelf life of food products. The latest developments in the alternative processing of food products. (3 hours)
2. Irradiation of food products. Related legislation. Effects of food irradiation on the nutritional value of products. Processes for surface treatment of food products – light pulses, ultraviolet or infrared radiation. New application possibilities of membrane processes. Minimal food processing. (3 hours)
3. Test (1 hour)

Seminars.
1. Seminar – presentation on the experimental design of the study (characteristics of the selected treatment method, selection of evaluation criteria and characteristics of the methods, research scheme). (2 hours)
2. Seminar – presentation on the results of the experimental work. (3 hours)

Laboratory works.

Experimental work in the laboratory. (12 hours)

Requirements for awarding credit points

For accumulative exam studnet has t particiapte in all laboratory works and seminars, successfully pass theoretical test (grade 4 or above), develop and present experimental plan, present the completed study, submit manuscript and review.

Description of the organization and tasks of students’ independent work

Developed plan of experimental work, completed experiments in laboratory, submitted manuscript and review.

Compulsory reading

1. Galoburda R., Rakčejeva T. Pārtikas apstrādes alternatīvie procesi. Jelgava: LLU, 2008. – 92 lpp.
2. Emerging Technologies for Food Processing. Ed. by Da-Wen Sun. Elsevier, 2005, 771 p.
3. Fellows P.J. Food Processing Technology: Principles and practice. Woodhead Publishing, CRC Press, 2009. – 913 p.

Further reading

1. Balasubramaniam V.M., Barbosa-Cánovas G. V., Lelieveld H. L.M. (2016) High Pressure Processing of Food: Principles, Technology and Applications. New York, NY: Springer Verlag, 762 p.
2. Food Science and Technology (2017) Ed. by G. Campbell-Platt. Hoboken, NJ: Wiley-Blackwell, 564 p.
3. Toledo R. T., Singh R. K., Kong F. (2018) Fundamentals of Food Process Engineering. Cham: Springer International Publishing. 449 p.

Periodicals and other sources

1. Science Direct datubāze (www.sciencedirect.com)
2. Wiley Online Journals datubāze

Notes

Mandatory course for Master Degree program "Food Science"