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Introduction in Food Industry

Course developer

Prior knowledge

PārZ1014, Hygiene Requirements in the Enterprise

Replaced course

PārZR001 [GPARR001] Introduction in Food Industry

Course abstract

The aim of study course is acquires practical skills about the specific operation of a food company and the assortment of manufactured food products, technological possibilities and sanitary hygiene requirements.

Learning outcomes and their assessment

Gains knowledge and critical understanding of the organization of the production process of the specific food industry company, quality management of technological processes and sanitary hygiene requirements - practice in the company.
Skills to be able to independently perform the duties assigned to the company, to summarize the information obtained during the internship - internship in the company, preparation and defense of the internship report.

Competences to be able to explain the food production processes in the company, as well as to assess the state of sanitary hygiene in the company - defense of the practice report.

Course Content(Calendar)

1. General information about the company.
1.1. Company name, type of business, location, specialization; Company structure, including quality management department, laboratory, R&D department, production department and others - give the company's management scheme.
1.2. Main raw material (s) used in production, their classification and brief description and their quality documentation.
1.3. Types of products produced, their brief description, main quality indicators, points of sale and volume.
2. Description of the workplace (the student gathers information about the processes implemented in the production department, without describing the whole technological process of the company's production).
2.1. The name of the production process and its significance in the implementation of the technological process of product production;
2.2. Brief description of the production process - technological parameters, used equipment;
3. Hygiene requirements in the company and requirements for the employee. Sanitary treatment of equipment and premises (frequency of cleaning, means used, responsible person) in the company.

4. Trainee's conclusions and suggestions on improving work efficiency in the workplace.

Requirements for awarding credit points

During the internship, students prepare an internship report, returning from the internship, and publicly defend it. After the defense receives an evaluation of the practice - a test.

Description of the organization and tasks of students’ independent work

The student prepares an internship report in accordance with the internship program.

Criteria for Evaluating Learning Outcomes

The evaluation of the study course test depends on the evaluation of the practice report. A student can obtain a credit for the internship if at least 70% of the information required in the internship report is included and properly described.

Compulsory reading

Kampuse S., Kļava D., Ķince T., Muižniece–Brasava S., Straumīte E., Zagorska J. Metodiskie norādījumi prakšu īstenošanai pārtikas tehnoloģijas fakultātē LLU. Jelgava, 2020. 24 lpp.

Further reading

Kvalitātes pārvaldības sistēmas. Pamatprincipi un terminu vārdnīca: LVS EN ISO 9000:2015. Rīga, Latvijas Standarts, 2015, 51 lpp.
Noformēšanas vadlīnijas, https://www.ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf.

Periodicals and other sources

www. dzirnavnieks.lv/
www.balticovo.lv
www.baltais.lv
www.preilusiers.lv/
www.lb.lv
www.orkla.lv
www.foodunion.lv/

Notes

Compulsory professional practice in the second level professional higher education study program “Food Technology” for full-time and limited currency course in the academic study program “Food Quality and Innovations”.