Course code PārZP030
Credit points 12
Total Hours in Course324
Independent study hours324
Date of course confirmation11.10.2011
Responsible UnitInstitute of Food
Dr. sc. ing.
PārZ3079, Innovations in research
The aim of the study course is to plan research work, formulate the aim and tasks of research, choose appropriate standard methods and implement experimental work. The results obtained in the research can be used in the development of a bachelor's thesis.
Knowledge and understanding of the planning, development of research work and mutual interrelations of the obtained results.
Skills to able to perform research work, to formulate and analytically analyzing the information of problems and solutions in the food industry. Explain and well-founded discuss about the results and find creative solutions.
The competence to independently obtain, select and analyze the information necessary for the study of the Bachelor's paper. Make decisions and solve problems encountered in production using the results of the research.
1. Formulate the aim and tasks of the scientific research work.
2. Development of the scientific research scheme and preparation and coordination of the time schedule.
3. Selection of appropriate methods for the research.
4. Experimental work and summary of results.
5. Experimental work and summary of results.
6. Experimental work and summary of results.
7. Experimental work and summary of results.
8. Preparation of a report for a scientific conference and seminar (defence of the practice report).
Pass without score:
To have positive evaluation student should:
• Participate in practice (100%),
• Prepare a research scheme and time schedule
• Successfully work out and defence practice report according tasks;
The student must prepare a research scheme and time schedule in accordance with the requirements.
A practice report should be prepared and defended. Report should include:
Topicality of the topic.
Research scheme.
Materials and methods used in the research.
The obtained results and discussion.
The evaluation of the practise depends on practice report quality.
Practice report is evaluated as appropriate (positive), if 70% of it is described according requirements.
Metodiskie norādījumi akadēmiskās studiju programmas „Pārtikas kvalitāte un inovācijas” studentiem bakalaura darba izstrādei. http://www.ptf.llu.lv/sites/ptf/files/2019-02/Metodiskie_nor%C4%81d%C4%ABjumi_bakalauram%20_2019.pdf
Noformēšanas vadlīnijas PTF studentu darbu noformēšanai.
http://www.ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf
Latvijas standarts https://www.lvs.lv/
ISO standarti https://www.iso.org/standards.html
AOAC Oficiālās analīžu metodes https://www.aoac.org/official-methods-of-analysis-21st-edition-2019
LLU fundamentālā bibliotēkas datu bāzes: https://llufb.llu.lv/lv/datubazes-un-katalogi/abonetas-datubazes-e-zurnali-e-gramatas
Limited currency course for academic programme “Food Quality and Innovations”.