Course code Vete5009

Credit points 2

Food Technology

Total Hours in Course80

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours48

Date of course confirmation19.03.2014

Responsible UnitDepartment of Food Technology

Course developer

author Pārtikas tehnoloģijas katedra

Evita Straumīte

Dr. sc. ing.

Course abstract

The master degree students obtain knowledge about food production trends both from the viewpoint of consumer health, safety and security.

Learning outcomes and their assessment

Theoretical knowledge about the latest trends in food processing processes, their impact on food quality; latest trends in food product packaging; functional food, consumer information systems - lectures and test.
Practical knowledge and skills to evaluate the impact of processing technologies on product quality; to evaluate the information on food producēt labels provided with the legislation – 1st independent work and laboratory work.
Competence – to be able apply theoretical knowledge in assessing of product quality and information of consumer in relation to different processing technology; influence of agricultural management systems on product quality and consumer information systems – 2nd independent work.

Course Content(Calendar)

1. Lecture (1 h) - Structure of the study course. The concept of product quality, indicators affecting product quality, opportunities and trends for using different technologies for food product production.
2. Lecture (5 h) - Characterisation of the new trend in processes and technologies used in the food industry (basic principles and applications for methods of sterilisation and drying; trends in the use of different types of membranes; high-pressure technologies, ultrasond technologies, pulsed electric field, etc.). Use of radiation in food industry. Alternative technologies for longer product storage time. Use of different technologies to reduce allergens in products.
3. Laboratory work (5 h) - Using the diffrent technologies in food processing processes.
4. Lecture (2 h) - Trends in the food packaging industry (conventional and biodegradable materials, active and intelligent packaging etc.).
5. Independent work (4 h) - analysis of different packaging materials.
6. Lecture (2 h) - The concept of biotechnology and its use in the food industry (cultures, enzymes).
7. Lecture (2 h) - Functional food. Characteristics of individual groups of functional food. Feature of functional food production. Nutrition, health and sensory claims.
8. Lecture (2 h) - Quality management systems in Latvia and Europe. The concept of organic farming, the need for product production. The need for certain technological processes for product quality.
9. Independent work (9 h).

Requirements for awarding credit points

The exam mark is formed follows:
• attendance at least 90% of the lectures (40%);
• laboratory work must be completed (10%).
• developed and presented independent work (25%);
• successfully write a theory test (25%).

Description of the organization and tasks of students’ independent work

Studējošo patstāvīgo darbu organizācijas un uzdevumu raksturojums 1st independent work - analysis of various packaging materials (selection of packaging materials; analysis of information provided on food product labels - type of packaging and technology, correctness of information to consumers etc.).
2nd independent work - research of various products in market networks related to organic farming and consumer knowledge in this field; quality systems; instructions; clarifying consumer attitudes towards GMO, novel foods; analysis of information in RASF system.

Criteria for Evaluating Learning Outcomes

The exam mark is formed as the mean arithmetic of the test results and presentation of independent work. A test is successfully written if at least 50% of the answers are correct.

Compulsory reading

1. Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. Rīga: LU Akadēmiskais apgāds, 2008. 93 lpp.
2. Galoburda R., Rakčejeva. Pārtikas apstrādes alternatīvie procesi. Jelgava: LLU, 2008. 94 lpp.
3. Kārkliņa D., Ciproviča I., Beitāne I. Pārtikas produkti ar funkcionālajām sastāvdaļām: teorētiskais materiāls studiju kursa „Pārtikas funkcionālās īpašības” apguvei. Jelgava: LLU, 2008. 50 lpp.
4. Dukaļska L., Muižniece-Brasava S. Biodegradējamie iepakošanas materiāli pārtikas industrijā. Jelgava: LLU, 2008. 105 lpp.

Further reading

1. Handbook of meat processing. Editor Fidel Toldrá. Ames, Iowa: Wiley-Blackwell, 2010. 566 p.
2. Dairy processing: improving quality. Edited by Gerrit Smit. Cambridge: Woodhead publishing Limited; Boca Raton etc.: CRC Press, 2003. 546 p.

Periodicals and other sources

1. Food Packaging and Shelf Life. Imprint: ELSEVIER. ISSN: 2214-2894
2. Food and Bioproducts Processing. Published by Elsevier Science. ISSN (printed): 0960-3085. ISSN (electronic): 1744-3571. Pieejams LLU FB datubāzē Science Direct datubāzē http://www.sciencedirect.com/science/journal/09603085

Notes

Mandatory course for students of the Master's Degree programm "Food Hygiene".