Course code PārZP018

Credit points 6

Food Quality Management I

Total Hours in Course162

Independent study hours162

Date of course confirmation13.04.2021

Responsible UnitInstitute of Food

Course developers

author Pārtikas institūts

Evita Straumīte

Dr. sc. ing.

author

Solvita Kampuse

Dr. sc. ing.

Course abstract

Students acquires knowledge of quality management systems in various food companies, develop profiling production technologies for specific food products, as well as the principles of technochemical and microbiological control of the quality of raw materials for products.

Learning outcomes and their assessment

Students acquires knowledge of quality management systems in various food companies, develop production technologies for specific food products under the guidance of profiling lecturers, as well as the principles of technochemical and microbiological control of the quality of raw materials and finished products - practice in the company.
Students acquires knowledge of quality management and logistics systems in various food companies. Acquires skills to be able to independently describe the technological processes of specific products, their quality control and management system - practice in the company.

Students are able to analyze and explain the need for a quality management system in the technological schemes of selected products, the operation of the logistics system - the defense of the practice report.

Course Content(Calendar)

1. Excursion to food production companies with the aim to get acquainted with quality control and logistics systems.
2. Development of production technologies for specific products.
3. Evaluation of the main microbiological quality control parameters for selected products.
4. Evaluation of the main technochemical quality control parameters for the selected products.
5. Risk analysis for the production of selected products.
6. Market niche and competition research of selected products.
7. Legislative research related to quality control and management.
8. Establishment of a logistics system for the sale of selected products.

9. Students conclusions and suggestions.

Requirements for awarding credit points

The student credit without mark:
• if at least 70% of the practice tasks have been completed and reflected in the report;

• the practice report has been submitted and publicly defended.

Compulsory reading

1. Ražošanas prakses nolikums akadēmiskās studiju programmas „Pārtikas zinības” un profesionālās studiju programmas „Pārtikas produktu tehnoloģijas” studentiem. Jelgava: LLU, 2008. 24 lpp.

Notes

Compulsory internship for full-time students of the second level professional higher education study program “Food Technology”.