Course code PārZP030

Credit points 12

Research Work

Total Hours in Course324

Independent study hours324

Date of course confirmation11.10.2011

Responsible UnitInstitute of Food

Course developer

author Pārtikas institūts

Dace Kļava

Dr. sc. ing.

Prior knowledge

PārZ3079, Innovations in research

Course abstract

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.

Learning outcomes and their assessment

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.

Course Content(Calendar)

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).

Requirements for awarding credit points

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;

Description of the organization and tasks of students’ independent work

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.

Criteria for Evaluating Learning Outcomes

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.

Compulsory reading

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

Further reading

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

Periodicals and other sources

LLU fundamentālā bibliotēkas datu bāzes: https://llufb.llu.lv/lv/datubazes-un-katalogi/abonetas-datubazes-e-zurnali-e-gramatas

Notes

Limited currency course for academic programme “Food Quality and Innovations”.