Course code Vete6030

Credit points 2

Food Marketing

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 UnitInstitute of Food and Environmental Hygiene

Course developer

author prof.

Anda Valdovska

Dr. med. vet.

Course abstract

During studies graduate students are getting acquainted with Latvian and EU food legislation, international princips of food safety and quality evaluation, as well as responsibility of the control. There are topics connected with food safety, quality, hygiene, types of food contamination, food labeling, princips of consumer protection, selfcontrol and food establishments, official control of food.

Learning outcomes and their assessment

After completing the course graduate students will have:
Knowledge about the procedure for the development and application of legislative acts, principles of food safety and quality assessment;
2 tests
Skills to assess the compliance of establishments at all stages of foodstuffs production and distribution. Seminar lessons
Competences to make decisions at the food companies for ensuring of food safety and quality. Homework presentations in seminar lessons.

Course Content(Calendar)

1. Food marketing, its importance. International principles for food trade. Food legislation in EU and Latvia. / Introducing the EU Food Law Database. 4 h lectures, 1 h seminar
2. Principles of food quality control. Food labeling, distribution, advertising./ Labeling requirements’ Form, Task for the Rapid Alert System, 3 h lectures, 3 h seminar;
3. Safety requirements for food and drinking water. Hygiene requirements for food./ Specific labeling requirements; 1st TEST. 3 h lectures, 3 h seminar;
4. Disposal of unsuitable foods; food company responsibility; self-control in the food company / General and specific requirements for food company; 3 h lectures, 3 h seminar
5. Food monitoring and control. / Decision on the suspension of the distribution of a food product, on the destruction of a food product, on the suspension of the operation of a food company. 2 h lectures, 4 h seminar;
6. Consumer protection / Decision on administrative punishment of food company officials. 2nd TEST. 1 h lectures, 2 h seminar;

Requirements for awarding credit points

Attending of lectures are not obligatory.
Succesfully completed two tests.
Works of absent seminar lessons should be shown to the teacher until the next week seminar lesson.
Final test in study subject – test with mark.

Description of the organization and tasks of students’ independent work

Home works are evaluated in accordance with the tasks of the seminar works.
Studies of LV and EU legislation, materials of lectures and seminar lessons.

Criteria for Evaluating Learning Outcomes

The tests are organized in written form (open questions and questions with multiple answers).
Study course tests are evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations.
To get the final grade of the study course -"test", all tasks of the seminar lesson must be fulfilled.
The joint test mark is calculated as the average mark of the two tests.

Compulsory reading

Luning P.A., Marcelis W.J., Jongen W.M.F. Food quality management. The NL: Wageningen pers., 2002. 323 p.

Further reading

1. PVD kvalitātes sistēmas dokumenti.
2. ES un LV likumdošanas dokumenti.
3. Codex Alimentarius standarti.

Periodicals and other sources



Compulsory course for the professional higher education (full-time and part-time) master's degree program "Food Hygiene" of the Faculty of Veterinary Medicine