Kurs-Code Vete6035
Kreditpunkte 4.50
Stundenzahl insgesamt (im Auditorium)120
Vorlesungen (Stundenzahl)32
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge16
Selbststandige Arbeit des Studenten (Stunden)72
Bestätigt am (Datum)25.02.2015
Kurs ausgearbeitet von (Lehrkraft)
Aivars Bērziņš
Margarita Terentjeva
Vorkenntnisse
PārZ6007,
Vete5009,
Vete6029,
Vete6030,
Vete6031,
Zur einfŅhrenden LektŅre empfohlen
1. Forsythe S.J., Hayes P.R. Food Hygiene, microbiology and HACCP. 3d ed. Gaithersburg (Maryland): Aspen Publications, 1998. 449 p. Pieejams: http://www.free-ebooks.com/author/P.R.-Hayes,-S.J.-Forsythe 2. Lelieveld H.L.M., Mostert M.A. Handbook of hygiene control in the food industry. Cambridge: Woodhead publishing limited, 2005. 720 p. Pieejams: http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf 3. Gracey J., Collins D.S., Huey R. Meat hygiene. WB Saunders, 1999. 549 p. Pieejams: http://www.gobookee.net/meat-hygiene-gracy/ 4. Forsythe S.J. The microbiology of safe food. 2nd ed. Chichester, West Sussex, U.K.; Ames, Iowa: Wiley-Blackwell, 2010. 476 p.
Weiterfuhrende Literatur
1. Harrigan F. Laboratory Methods in Food Microbiology. Academic Press, 1998. 2. Berck. P., Bigman D. Food Security and Food Inventories in developing Countries. CAB International, 1993. 3. Microorganisms in Foods 5. Microbial specifications of food pathogens. ICMSF
Zur LektŅre vorgeschlagene Zeitschriften
1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605 2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135 3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X