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Basics of Food Technology

Course developers

Replaced course

PārZ4032 [GPAR4032] Basics of Food Technology

Course abstract

The aim of the study course "Basics of Food Technology" is to skill up students in the chemical composition, properties and quality assessment of milk, meat, fish, and eggs, to provide an understanding of the fundamentals of food production, the physical, biochemical and microbial processes occurred in the production of products of animal origin raw materials. In laboratory works, students acquire skills in the quality control of food raw materials and products.

Learning outcomes and their assessment

Theoretical knowledge on the quality criteria of raw materials, their assurance and role in food production - lectures, laboratory works.
Practical knowledge and skills to explain the defects in food products to the composition and quality of raw materials, technological processes, the usage of production aids, and inadequate storage conditions - lectures, laboratory works.;
Competence in quality criteria for food raw materials and their assurance in producing safe and wholesome products - examination.

Course Content(Calendar)

1. The structure of the study course. Milk chemical composition, quality (Lecture – 1 h).
2. Milk quality. Criteria for raw milk assessment in dairy companies (Lecture – 1 h).
3. The fundamentals of milk processing (Lecture – 1 h).
4. Fermented dairy products technology and quality aspects (Lecture – 1 h; 1st laboratory work – 4 h).
5. Butter and dairy spread technology and quality (Lecture – 1 h).
6. Cheese production technology, quality (Lecture – 1 h).
7. Concentrated milk products. The technology of evaporated and dry milk products (Lecture – 1 h).
8. Dairy by-products characteristics and processing technologies (Lecture – 1 h; 2nd laboratory work – 4 h).
9. The characteristics of raw materials for meat products production (Lecture – 1 h).
10. Meat chemical composition, and its influencing factors. Animal slaughter (Lecture – 1 h).
11. Meat chilling and storage technology (Lecture – 1 h).
12. Meat freezing and curing technology (Lecture – 1 h; 3rd laboratory work – 4 h).
13. Meat thermal processing and smoking (Lecture – 1 h).
14. Meat products characteristics, production technology and safety (Lecture – 1 h).
15. Fish characteristics, composition, and processing technologies (curing, smoking, drying, and freezing) (Lecture – 1 h).
16. Frozen and salted fish products. Canned fish products technology (Lecture – 1 h; 4th laboratory work – 4 h).

Requirements for awarding credit points

The final grade in the subject results from:
• performed and defended laboratory works (50%);
• examination (in the written way) (50%).

Description of the organization and tasks of students’ independent work

Independent work of students is organised on an individual basis and/or in working groups by assigning the following tasks: to prepare independently laboratory works and final examination; to study literature on topics related to the respective course.

Criteria for Evaluating Learning Outcomes

Participation in laboratory works is mandatory. Written exam. Students shall take the exam when the students have fulfilled all criteria specified in the study plan.

Compulsory reading

1. Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. Rīga: LU Akadēmiskais apgāds, 2008. 93 lpp.
2. Feiner G. Meat products handbook: practical science and technology /Gerhard Feiner. Cambridge: Woodhead Publishing; Boca Raton: CRC Press, 2006. XXII, 648 p.
3. Microbiology handbook. Meat products /edited by Rhea Fernandes. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. XIV, 297 p.
4. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp.

Further reading

1. Kampuse, S., Grāmatiņa, I., Kunkulberga, D., Ciproviča, I. Ceļvedis mājražošanā. Ozolnieki: Latvijas Lauku konsultācijas un izglītības centrs. 2015. – 78 lpp.
2. Ciproviča I., Kunkulberga D., Grāmatiņa I., Kampuse S., Kārkliņa D. (2021) Digitālais mācību līdzeklis: Pārtikas produktu ražošanas tehnoloģijas. Valsts izglītības satura centrs, pieejams: www.visc.gov.lv
3. Handbook of meat processing /editor Fidel Toldrá. Ames, Iowa: Wiley-Blackwell, 2010. xv, 566 p.
4. James S. J. (Stephen J.) Meat refrigeration /S.J. James, C. James. Boca Raton [etc.]: CRC Press; Cambridge: Woodhead Publishing, 2002. XI, 347 p.
5. Dairy processing: improving quality /edited by Gerrit Smit. Cambridge: Woodhead Publishing Limited; Boca Raton etc.: CRC Press, 2003. XI, 546 p. : il., tab.

Periodicals and other sources

1. Pārtikas un veterinārā dienesta PVD mājas lapā (www.pvd.gov.lv) aktuālā informācija. [tiešsaiste]. [skatīts 20.06.2014.]. Pieejams: http://www.pvd.gov.lv/
2. European Food Safety Authority (EFSA) mājas lapā (www.efsa.europa.eu) aktuālā informācija. [tiešsaiste]. [skatīts 21.07.2014.]. Pieejams: http://www.efsa.europa.eu/

Notes

Compulsory course for 2nd cycle professional higher education study program “Veterinary medicine” students.