Course code PārZ6019

Credit points 2

Food Science

Total Hours in Course80

Independent study hours80

Date of course confirmation12.10.2011

Responsible UnitDepartment of Food Technology

Course developer

author prof.

Inga Ciproviča

Dr. sc. ing.

Course abstract

Master students choose the thematic of course project individually. During the preparation of course paper master students have shown the application of obtained knowledge in food science for working out the course paper and their ability to solve the important problems of food industry.

Learning outcomes and their assessment

After completing of course project master students will have knowledge about theoretical statement of research work; skills for analyzing scientific literature, planning research activities and choosing the appropriate methodologies, analyzing research data and making conclusions; competence about the selection of scientific articles, critical review of published data and the application of obtained information for interpretation of scientific results are showed.

Compulsory reading

1. Metodiskie norādījumi maģistra darba izstrādei pārtikas zinātnē. Autoru kolektīvs L.Skudras vadībā.. Jelgava: LLU PTF, 2004. 17 lpp.
2. Bunyan P. Food science and technology. Oxford, Blackwell, 1991. 80 p.
3. Food science and technology: new research. New York; Nova Science Publishers, 2008. 482 p.
4. Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Rīga: RTU, 2010. 289 lpp.

Further reading

1. LLU zinātniskie raksti Latvijas Lauksaimniecības universitātes Raksti. Latvijas Lauksaimniecības universitāte. ISSN 1407-4427.
2. Essentials of food science. V.A.Vaclavik, E.W.Christian. New York; Springer, 2008. 571 p.
3. Fundamental food microbiology. B.Ray, A.Bhunia. Boca Raton, FL: CRC Press, 2008. 492 p.
4. Functional foods and biotechnology. Edited by K.Shetty et al. Boca Raton.[etc]; CRC/Taylor&Francis, 2007.

Periodicals and other sources

1. Food Science and Technology Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738.
2. International Dairy Journal Published by Elsevier Science. ISSN: 0958-6946. Pieejams LLU FB datubāzē ScienceDirect
3. Food Quality and Preference Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.